UCSB  LIBRARY 


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THE 


NEW  AMERICAN  ORCHARDIST; 

OR,    AN    ACCOUNT    OF 

THE    MOST    VALUABLE    VARIETIES 


»  m  w  i  ^ 

OF   ALL    CLIMATES, 

ADAPTED  TO   CULTIVATION  IN  THE   UNITED   STATES  5 

WITH    THEIR 
HISTORY,   MODES    OF    CULTURE,  MANAGEMENT,    USES,    &c. 

WITH    AN    APPENDIX, 

ON 

VEGETABLES, 

ORNAMENTAL    TREES,    SHRUBS,    AND    FLOWERS, 

THE     AGRICULTURAL     RESOURCES     OF    AMERICA, 
AND    ON    SILK,    &C. 


BY  WILLIAM   KENRICK. 


Fifth  Edition,  Enlarged  and  Improved. 


BOSTON: 

OTIS,    BROADERS,    AND    COMPANY. 
1842. 


•  Entered  according  to  Act  of  Congress,  in  the  year  1841, 

BY  WILLIAM  KENRICK, 
In  the  Clerk's  Office  of  the  District  Court  of  Massachusetts. 


TO    THE 

HON.   JOHN    LOWELL,  LL.  D. 

SIR, 

I  AM  happy  in  being  enabled  to  inscribe  this 
work  to  a  gentleman  whose  name  is  so  intimately 
associated  with  all  the  great  improvements  connected 
with  Agriculture  and  Horticulture,  during  more  than 
a  quarter  of  a  century.  The  many  valuable  produc- 
tions—  the  donations  from  Mr.  Knight,  and  from 
other  sources  —  by  you  so  extensively  disseminated  ; 
your  disinterested  and  distinguished  zeal  to  encour- 
age and  enlighten  in  all  useful  pursuits,  and  especially 
those  to  which  this  work  is  principally  devoted,  are 
not  only  highly  appreciated  by  contemporaries,  but 
posterity  will  know  and  acknowledge  their  value. 

Please  to  accept  this  dedication,  not  only  as  an 
acknowledgment  of  the  many  favors  received,  but  as 
an  expression  of  my  high  estimation  of  your  manifold 
and  successful  efforts  in  all  that  concerns  the  best 
interests  of  our  country. 

With  the  highest  respect  and  esteem, 
Your  obedient  servant, 

WILLIAM  KENRICK. 


ADVERTISEMENT 
TO     THE     THIRD     EDITION 


THE  present  edition  of  this  work  has  been  revised 
with  very  particular  attention  and  care  ;  all  the  latest 
and  most  eminent  writers  of  Europe,  which  have  come 
to  hand,  having  been  diligently  consulted,  and  the 
experience  of  the  most  intelligent  of  our  own  country. 
In  this  edition,  many  important  improvements  will  be 
found,  and  many  additions,  particularly  in  regard  to 
fruits.  The  list  of  these,  although  so  complete  in  the 
former  editions,  is  yet,  in  this,  greatly  improved  ;  and 
especially  in  those  fine  new  kinds  which  have  been 
so  lately  proved  by  Mr.  Thompson  and  others,  at 
the  Garden  of  the  London  Horticultural  Society  at 
Chiswick,  and  elsewhere  in  England,  and  in  France ; 
or  more  latterly  approved  with  us.  During  a  visit  of 
the  author  to  those  countries,  in  the  autumn  of  1840, 
much  information  was  collected  by  him  from  first- 
rate  sources,  from  oral  and  other  communications, 
which  will  be  found  in  the  following  pages. 


TABLE     OF     CONTENTS. 


Page. 

Dedication 3 

Advertisement 5 

Acknowledgments  to  Authorities,  Correspondents,  &c 9 

List  of  Authors  whose  Works  are  either  quoted  or  referred  to. . .  .9 

INTRODUCTION 13 

Section  I.     Climate 16 

II.     Modern  or  Landscape  Gardens 21 

III.  Utility  of  Fruits 23 

IV.  New  Varieties  of  Fruits  —  Modes  in  which  they 

are  produced  —  Decline  of  the  Old  Varieties 25 

V.     Of  the  Growth  of  Trees  and  Plants 34 

VI.     Transplanting 35 

VII.    Propagation 36 

VIII.     Inoculating 37 

IX.     Grafting 39 

X.     Fruitfulness 41 

XI.     Pruning 45 

XII.    Noxious  Insects , 52 

APPLE 58 

PEAR 115 

Old  Pears 117 

New  Pears 130 

QUINCE 174 

PEACH 177 

NECTARINE 206 

ALMOND 210 

APRICOT 212 

PLUM 216 

CHERRY 231 

MULBERRY 212 

VINE 213 


8  TABLE    OF    CONTENTS. 

Page. 

CURRANT 286 

GOOSEBERRY w  * '  *  '^^ 

RASPBERRY 293 

SALAL  BERRY 294 

PERSIMMON 295 

STRAWBERRY 296 

LIME  PLANT 308 

MELON 308 

BLACKBERRY 312 

BERBERRY *313 

CRANBERRY 313 

CRANBERRY  VIBURNUM 314 

ELDER 315 

MEDLAR 316 

MOUNTAIN  ASH 316 

SHEPARDIA 317 

NUTS  —  Walnuts,  Chestnuts,  Filberts,  &c.  &c 317 

SOUTHERN  FRUITS. 

Fig 323 

Olive 329 

Orange  Tribe .341  to  346 

Pine-Apple 346 

.  Plantain  and  Banana 348 

Many  other  species  of  Southern  Fruits 323  to  355 


APPENDIX,  containing  as  follows  — 

Vegetables 356  to  377 

Ornamental  Forest  Trees  and  Shrubs 377  to  396 

Ornamental  Flowers 396  to  400 

Notes  on  the  Agricultural  Resources  of  America,  Culture  of 

Silk,  &c 401 

Insects 427 

On  Fences,  Hedges,  &c 429 

On  Deep  Tillage 430 

Glossary 431 

Index 433 

Index  to  the  Appendix 445 

Select  and  recommended  List  of  Fruits 449 

(See  also  the  varieties  which  are  marked  with  a  star.) 


ACKNOWLEDGMENTS    TO    AUTHORITIES, 
CORRESPONDENTS,  &c. 

THE  descriptions  of  the  fruits  contained  in  the  following  pages 
are  drawn  from  much  personal  observation,  and  from  the  most 
authentic  testimonies  and  authorities,  and  from  those  alone  on  whom 
we  may  with  confidence  implicitly  rely.  Although  most  of  them 
are  already  in  our  country,  and  have  been  already  proved,  yet 
many  of  them  are  new,  and  of  very  recent  introduction. 

To  the  more  common  or  proper  names,  I  have  in  many  cases 
annexed  the  botanical  or  descriptive  names  of  the  species  or  va- 
rieties ;  this  being  the  only  one  and  universal  name,  by  which  they 
are  alike  known  in  every  part  of  civilized  America  and  of  Europe. 
I  have  also,  to  avoid  confusion  in  the  nomenclature,  endeavored 
generally  to  preserve,  unaltered,  the  original  or  proper  names,  in  the 
language  of  their  own  native  country.  These  will  serve  in  a  meas- 
ure to  identify,  and  also  to  indicate  the  country  and  the  climate  to 
which  they  properly  belong. 

My  obligations  to  the  late  Mr.  Lowell  I  have  elsewhere  acknowl- 
edged,—  and  my  obligations  to  Gen.  Dearborn,  the  first  President 
of  the  Massachusetts  Horticultural  Society.  I  am  also  under  very 
particular  obligations  to  Mr.  Manning,  of  Salem,  for  the  many  de- 
scriptions he  has  afforded  me.  All  those  articles  marked  R.  M.  are 
described  on  his  authority,  and  are  such  as  he  has  proved  them  to 
be  in  our  climate.  I  have  availed  also  of  the  valuable  communi- 
cations of  Messrs.  Downer,  of  Dorchester ;  Buel,  of  Albany ;  S. 
G.  Perkins,  of  Boston;  of  Col.  Carr,  of  Bartrara's  Botanic  Garden, 
near  Philadelphia.  I  am  also  particularly  indebted  to  the  great  in- 
telligence and  researches  of  Mr.  Robert  Thompson,  of  the  Garden 
of  the  London  Horticultural  Society,  and  to  Messrs.  Ronald,  Lee, 
Forrest,  and  other  distinguished  and  intelligent  cultivators  in  his 
vicinity  ;  MM.  Dalbret,  Jamin,  Vilmorin,  Margat,  and  Lusette,  and 
other  intelligent  individuals  in  or  near  Paris;  M.  Emilien  De  Wael, 
of  Antwerp,  in  Belgium  ;  and  also  to  those  very  numerous  individ- 
uals of  our  own  country  whom  I  have  elsewhere  named. 


LIST  OF  AUTHORS  AND  WORKS  QUOTED 
OR  REFERRED  TO 

ADLUM.  —  Memoir  on  the  Cultivation  of  the  Vine  in  America, 
and  the  best  Mode  of  making  Wine,  by  John  Adlum.  12mo.  Wash- 
ington, 1828. 

ANNALES  D'HORTICULTURE. —  Annales  de  la  Societe  d'Horticul- 
ture  de  Paris.  A  valuable  publication,  in  monthly  numbers.  8vo. 


10  LIST   OF   AUTHORS,    ETC. 

BARNET.  —  Description  of  the  great  Collection  of  Strawberries  at 
Chiswick,  in  Vol.  vi.  Hort.  Trans.,  by  James  Barnet,  occupying  80 
pages  quarto. 

BON  JARD.  —  Le  Bon  Jardinier,  edited  by  M.  Poiteau  and  M. 
Vilmorin,  for  the  year  1841.  Paris.  A  work  of  over  1000  pages, 
annually  published!  in  that  city  for  nearly  a  hundred  years. 

Bosc.— Louis  Auguste  Guillaume  Bosc,  F.  L.  S.  H.  8.;  author 
of  many  articles  in  Nouveau  Cours  Complet  d'Agriculture,  and 
other  works. 

COBBETT.  —  American  Gardener,  by  Wm.  Cobbett,  a  celebrated 
political  writer. 

COXE.  — View  of  the  Cultivation  of  Fruit  Trees,  &c.,  in  the 
United  States  of  America,  &c.,  by  William  Coxe,  Esq.  8vo.  Phil- 
adelphia, 1817. 

DE  CANDOLLE.  —  L,  A.  de  Candolle,  author  of  several  articles 
in  Nouveau  Cours  Complet  d'Agriculture,  a  celebrated  writer  on 
Botany,  &c. 

MR.  COBB.  —  Jonathan  H.  Cobb,  Esq.,  of  Dedhara,  Mass.,  author 
of  an  excellent  Manual  on  the  Mulberry  and  Culture  of  Silk,  pub- 
lished by  order  of  the  Legislature  of  Massachusetts,  and  also  by 
order  of  Congress. 

D'ALBRET.—  Cours  Theorique  et  Pratique  de  la  Taille  des  Arbres 
Fruitiers,  par  D'Albret.  3d  edition,  Paris,  1840. 

DOM.  ENCT.  — Domestic  Encyclopedia,  by  A.  F.  M.  Willich,  M. 
D.  Edition  of  Dr.  James  Mease,  5  vols.  8vo.  Philadelphia,  1803. 

DOH.  O.  Don.  —  Traite  des  Arbres  Fruitiers,  par  Henri  Lewis 
Duhamel  de  Monceau.  2  vols.  4to.  Paris,  1768. 

N.  Don.  —  Nouveau  Duhamel,  ou  Trait6  des  Arbres  Fruitiers, 
Nouvelle  edition,  augmentee,  &c.,  formerly  conducted  by  Dr.  Lois- 
leur  Dcslongchamps ;  now  still  continued  by  MM.  Poiteau  and 
Turpin ;  several  vols.  folio,  with  colored  plates.  Paris. 

ED.  ENC. —  Edinburgh  Encyclopedia,  American  edition,  by  Dr. 
Brewster.  The  article  on  Horticulture,  to  which  this  principally 
refers,  was  drawn  up  by  Patrick  Neill,  Esq. 

FES.  AMER.  CARD.  —  New  American  Gardener,  containing  Prac- 
tical Directions  on  the  Culture  of  Fruits  and  Vegetables,  &c.,  by 
Thomas  G.  Fessenden,  Editor  of  the  New  England  Farmer. 

FOKSTTH.  —  Treatise  on  the  Culture  and  Management  of  Fruit 
Trees,  &c.,  by  William  Forsyth,  Esq.  Seventh  edition,  8vo.  Lon- 
don, 1834. 

COUNT  DE  HAZZI,  Counsellor  of  State  of  Munich,  author  of 
"  Complete  Instructions  for  the  Plantation  and  Management  of  Mul- 
berry Trees,  and  the  REARING  or  SILK-WORMS."  Transmitted  by 
him,  through  Dr.  Mease,  to  Congress.  A  professed  disciple  of  the 
Comte  Dandolo  and  M.  Bonafoul. 

HOOKER.  —  Pomona  Londinensis,  containing  Representations  of 
the  best  Fruit*  cultivated  in  British  Gardens,  by  William  Hooker 
Esq.,  F.  L.  S.  H.  8.    4to.,  with  colored  plates. 
HORT.  Soc.  CAT.  —  Catalogue  of  the  Fruits  cultivated  in  the 


LIST    OF    AUTHORS,    ETC.  11 

Garden  of  the  Horticultural  Society  of  London,  at  Chiswick.  8vo. 
1826.  Also,  the  Descriptive  Catalogue  of  1831,  which  is  ascribed 
to  Mr.  Robert  Thompson. 

HORT.  TRANS.  — Transactions  of  the  Horticultural  Society  of 
London.  4to.  8  vols. 

MAG.  HORT.  —  The  Magazine  of  Horticulture,  Botany,  and  all  use- 
ful Discoveries  and  Improvements  in  Rural  Affairs,  by  C.  M.  Hovey. 
A  highly  useful  monthly  work,  published  at  Boston. 

JAMIN.  — Catalogue  raisonne  des  Arbres  Fruitiers  of  M.  Jean  St. 
Laurent  de  Jamin,  Paris,  1838;  and  Manuscripts  of  1841,  from  same 
source. 

MR.  KNIGHT.  —  Thomas  Andrew  Knight,  Esq.,  F.  R.  S.  L.  S.,  &c., 
late  the  President  of  the  London  Horticultural  Society,  and  £he 
author  of  nearly  a  hundred  articles  in  the  London  Hort.  Trans., 
&c.  &c.,  and  author  of  several  works  on  Rural  Economy. 

LINDLEY.  —  A  Guide  to  the  Orchard  and  Kitchen  Garden,  or  an 
Account  of  the  most  valuable  Fruits  and  Vegetables  cultivated  in 
Great  Britain  ;  with  Calendars  of  the  Work  required  in  the  Orchard 
and  Kitchen  Garden,  during  every  Month  in  the  Year;  by  George 
Lindley,  C.  M.  H.  S.  London,  1831. 

LOUDON.  —  Encyclopaedia  of  Gardening,  &c.,  by  John  C.  Loudon, 
F.  L.  S.  H.  S.,  &c.  London,  8vo.  1825.  A  work  of  1233  condensed 
pacres,  and  several  hundred  engravings. 

LOUD.  CARD.  MAG.  —  The  Gardener's  Magazine,  by  the  same 
author.  A  most  superior  work,  in  periodical  numbers. 

MICHAUX.  —  The  North  American  Sylva,  or  a  Description  of  the 
Forest  Trees,  &c.,  with  156  colored  engravings,  by  F.  Andre  Mi- 
chaux.  2  vols.  8vo.  Paris,  1819. 

MILLER.  —  The  Gardener's  and  Botanist's  Dictionary,  &c.,  by 
Philip  Miller,  F.  R.  S.  2  vols.  folio.  Revised  by  Professor  Martyn. 
London, 1819. 

N KILL.—  Patrick  Neill,  Esq.,  A.  M.  F.  L.  S., author  of  the  article 
on  Horticulture  in  the  Edinburgh  Encyclopaedia,  of  the  "  Horticul- 
tural Tour,"  and  other  works;  Secretary  of  the  Caledonian  Horti- 
cultural Society,  &c 

NOUV.  COURS  COMPLET  D'AGRI.   CoCRS  CoMPLET. NoUVCaU 

Cours  Complet  d' Agriculture,  &c.,  ou  Dictionnaire  raisonne  et  uni- 
versel  d'Agriculture,  by  the  members  of  the  Section  of  Agriculture 
of  the  Institute  of  France,  viz.  MM.  Thouin,  Parmentier,  Tessier, 
Huzard,  Silvestre,  Bosc,  Chassiron,  Chaptal,  Lacroix,  De  Perthius, 
Yvart,  De  Candolle,  Du  Tour,  Du  Chesne,  Feburier,  De  Brebisson. 
and  Rosier,  (R.)  16  vols.  8vo.  Paris,  1823. 

CHEV  PARMENTIER. —  The  Chevalier  Joseph  Parmentier,  of  Eng- 
hein ;  description  of  various  new  fruits  in-Hort.  Trans. 

DR.  PASCALIS.  — The  Silk  Culturist,  &c.,  published  in  numbers, 
by  Dr.  Felix  Pascalis.  New  York.  Also  author  of  "  Practical 
Directions  on  the  Culture  of  the  Mulberry  and  of  Silk,"  &c. 

PHILLIPS.  —  Pomarium  Britannicum  ;  an  Historical  and  Botanical 


12  LIST    OF    AUTHORS,    ETC. 

Account  of  Fruits  known  in  Great  Britain;  by  Henry  Phillips, 
F.  H.  S.,  &c.  8vo.  London,  1823. 

POITEAC.  — A.  Poiteau,  one  of  the  conductors  of  the  Bon  Jardin- 
ier  and  the  New  Duhamel ;  and  author  of  many  of  the  articles  in 
Annales  d'Horticulture,  &c. 

POM.  MAO.  — Pomological  Magazine,  or  Figures  and  Descriptions 
of  the  most  important  Varieties  of  Fruit  cultivated  in  Great  Britain. 
3  vols.  8vo.  London.  A  late  work. 

PYRCS  MALUS  BRENT.  —  Pyrus  Malus  Brentfordiensis,  or  a  con- 
cise Description  of  selected  Apples,  by  Hugh  Ronalds,  F.  H.  S.,  &c., 
with  colored  engravings. 

QCINTINIE. —  The  Complete  Gardener,  or  Directions  for  cultiva- 
ting of  Fruit  Gardens  and  Kitchen  Gardens ;  with  divers  Reflections 
on  several  Parts  of  Husbandry.  In  6  books.  By  the  famous  M.  de 
la  Quintinie.  Made  English  by  John  Evelyn,  Esq.  1693. 

J.  RIVERS,  Jr.  —  Descriptive  Catalogue  of  Fruits,  &c. ;  also  va- 
rious articles  on  fruits  in  Loudon's  Magazine. 

ROSIER. — Cours  Complet  d'Agriculture,  theorique,  practique, 
economique,  &c.,  ou  Dictionnaire  universel  d'Agriculture,  &c.  15 
vols.  4to.  Paris,  1801. 

SPEECHLY. —  William  Speedily;  a  Treatise  on  the  Culture  of  the 
Vine,  &c.  8vo, 

DR.  THACHER,  author  of  the  American  Orchardist,  and  various 
other  valuable  works,  on  history,  medicine,  &c.  <fec. 

THOMPSON.  —  Robert  Thompson,  of  the  London  Horticultural 
Society's  Garden  at  Chiswick ;  distinguished  alike  for  his  accuracy, 
intelligence,  and  research.  Much  of  what  is  most  valuable  in  the 
Pom.  Mag.  is  ascribed  to  him.  Also  the  undoubted  author  of  the  de- 
scriptive Cat.  Lond.  Hort.  Soc.  for  1831. 

THOUIN.  —  Monographic  de  Greffes,  ou  Description  technique 
de  divers6s  Sortes  de  Greffes,  employees  pour  la  Multiplication  des 
Vegetaux,  par  la  Chevalier  de  Andre  Thouin,  Professor,  &c.  in  the 
University  of  Paris.  Paris,  &c.  Folio,  with  plates. 

VAN  MONS.  —  Dr.  Jean  Baptiste  Van  Mons.  Catalogue  des  Arbres 
Fruitiers,  &c.  Louvaine,  1823.  Also,  Pornographic  Belgique  Mo- 
derne.  4to.,  with  plates.  This  work  is  still  in  progress,  and  but  a 
small  part  of  it  has  been  received  from  him.  These  are  in  the  Library 
of  the  Massachusetts  Horticultural  Society. 

DR.  WILLICH.  —  All  thus  designated  refer  to  the  Domestic  Ency- 
clopedia :  these  were  drawn  from  the  works  of  I.  L.  Christ,  a  cler- 
gyman of  Kronburg,  near  Frankfort  on  the  Maine. 


INTRODUCTION. 


HORTICULTURE  is  the  most  ancient  employment  ordained 
by  the  Creator  for  man.  Its  utility  and  importance  have 
been  the  pleasing  theme  of  the  enlightened  in  all  suc- 
cessive generations.  To  the  rich  —  to  the  poor  —  its  re- 
sources alike  afford  subsistence,  or  a  pleasing  occupation. 

Horticulture  is  an  art  coeval  with  man's  Creation  and  of 
earth ;  the  Almighty  himself  having  planted  the  first  gar- 
den in  Eden,  wherein  he  caused  to  grow  every  tree  that 
is  pleasant  to  sight  or  good  for  food.  Adam  was  placed 
therein,  "  to  dress  the  garden  and  to  keep  it "  —  an  occupa- 
tion most  of  all  calculated  to  promote  happiness,  to  insure 
contentment,  longevity,  and  purity  of  life. 

Agriculture  is  a  sister  art,  and  more  intimately  associ- 
ated with  the  pastoral  life,  with  the  raising  of  herds  and 
of  flocks  ;  of  the  cereal  grains ;  of  the  substantial  food  and 
attire  of  men  ;  of  the  attire  of  ships  and  their  freight :  by 
its  aid  most  of  all  the  human  family  are  both  clothed  and 
fed.  Agriculture  is  another  and  kindred  science,  arid  with 
horticulture  nearly  allied,  but  of  a  less  ancient  date. 

A  life  in  the  country  is,  above  all  others,  preeminently 
calculated  to  inspire  the  mind  with  exalted  ideas  of  that 
divine  character,  and  Almighty  power,  whose  glorious 
works  are  far  above  all  human  thought,  and  mortal  praise ; 
—  how  far  above  the  lifeless  emblems,  and  mortal  glories 
which  surround  an  earthly  throne  ?  "  Consider  the  lilies 
of  the  field,  how  they  grow;  they  toil  not,  neither  do  they 
spin,  and  yet  I  say  unto  you,  that  even,  Solomon  in  all  his 
glory  was  not  arrayed  like  one  of  these."  Thus  spake  the 
Savior,  and  glorious  Shepherd.  In  the  representations  of 
Paradise,  or  the  happy  abodes,  Nature's  works,  transcend- 
ent and  alone,  have  found  conspicuous  place,  blooming 
eternal,  —  flowers  of  fairest  hues,  trees  yielding  fragrant 
odors,  or  fruits,  or  cooling  shade. 

It  is  to  be  regretted  that  a  very  considerable  proportion 
2 


14  NEW    AMERICAN    ORCHARDIST. 

of  our  population  seem  destined  to  pass  their  whole  lives 
shut  up  in  cities;  excluded,  in  a  measure,  from  view  of  all 
natural  scenes,  and  forms,  and  objects,  even  from  light; 
in  whose  dark  abodes  dwell  commingled  both  good  and  bad ; 
where  dwell  unknown,  —  where  dwelt  Cain,  him  who  first 
invented  cities, —  where  felons  dwell,  —  where  rest  secure 
the  men  renowned  in  crime,  for  whom  the  solitude  of  the 
country,  and  the  transcendent  beauties  of  creation,  have  no 
charms.  It  is  equally  to  be  regretted  that  so  many  of  the 
rich,  who,  from  their  abundant  resources,  are  always  ena- 
bled to  reside  where  they  choose,  should  prefer  the  im- 
prisoned air  of  cities,  with  all  its  accompaniments,  to  the 
pure  and  salubrious  atmosphere  of  the  country  ;  —  its  de- 
lightful prospect  of  mountain,  or  wide-spread  plain,  —  of 
hill  or  fertile  valley,  —  of  woods  and  lawns, —  its  rivers, 
and  crystal  fountains,  and  water-brooks,  —  its  solitudes 
and  rocks ;  anon  those  hills  and  dales,  those  plains  and 
forests  clad  in  snow,  and  robes  celestial,  —  its  glorious 
sunshine,  the  eternal  and  ever-varying  displays  of  nature 
which  the  rural  iife  affords. 

A  science  whose  pursuits  are  alike  so  conducive  to  the 
health  of  the  body  and  of  the  mind  —  so  calculated  to 
render  mankind  useful,  virtuous,  and  happy  —  has  never 
wanted  advocates.  It  has  found  them  with  the  best  and 
most  enlightened  of  all  ages  —  with  every  friend  to  his 
country  and  the  human  race.  In  our  own  country,  the 
progress  of  horticulture  has  been  commensurate  only  with 
the  untiring  zeal  and  successful  efforts  of  a  Lowell,  a 
Buel,  a  Fessenden,  and  others,  to  enlighten  and  encourage, 
many  of  whom  have  recently  gone  down  to  their  graves  ; 
but  their  names  will  long  be  cherished  in  grateful  remem- 
brance. Eminently  distinguished  also  for  their  zeal,  a 
host  in  numbers,  and  renowned  in  intellect,  still  live.  We 
hail  its  wonderful  progress.  Success  to  those  numerous 
and  powerful  societies  which  have  so  lately  arisen  in  our 
land  to  its  aid,  and  in  the  equal  aid  of  agriculture ! 

First  of  all  in  rank  and  deeds  of  fame,  the  Horticultural 
Society  of  Massachusetts  deserves  of  me  distinguished 
notice.  To  the  unwearied  researches  and  enlightened 
zeal  of  its  first  president,  General  Dearborn,  I  am  greatly 
indebted  for  much  valuable  information,  which  I  have  to 
him  accredited  in  the  following  pages.  In  pomological 
investigation  and  researches,  no  man  in  America  has 
done  more  than  Mr.  Manning  —  none  so  much ;  to  him, 


CLIMATE.  15 

also,  in  common  with  our  whole  country,  I  am  particularly 
indebted  ;  also  to  those  numerous  individuals  whom  I  have 
elsewhere  named. 

England,  by  the  exertions  of  her  most  intelligent  and 
influential  men,  and  by  her  societies,  particularly  that  of 
London,  has,  confessedly,  done  a  great  deal  for  the  ad- 
vancement of  the  science ;  and  no  man  in  England  has 
probably  done  more  in  its  aid  than  the  late  Thomas  An- 
drew Knight,  Esq.,  lately  the  distinguished  president  of 
the  London  Horticultural  Society,  with  the  exception  only 
of  Mr.  Loudon,  who,  for  the  extent  and  usefulness  of  his 
writings  on  this  and  other  subjects,  may  be  deemed  one  of 
the  most  remarkable  men  of  the  age.  In  profound  horti- 
cultural researches,  who  more  distinguished  than  Professor 
Lindley  and  Mr.  Thompson,  in  this  decisive  day  ? 

To  the  descriptions  of  the  fruits  of  the  divers  climes, 
which  are  adapted  to  the  various  sections  of  our  country, 
from  the  north  to  the  .south,  and  bordering  on  the  tropics, 
I  have  added  the  useful  vegetable  plants,  and  the  trees  and 
plants  of  ornament.  Also,  I  have  added  a  select  list  of 
fruits,  or  a  recommended  list,  of  a  limited  number,  of 
those  kinds  only,  which,  having  been  already  tried  and  ap- 
proved in  our  climate,  can  be  especially  recommended. 
To  many  of  these  I  have  prefixed  an  asterisk,  or  star.  But 
as  many  of  the  new  kinds,  of  the  highest  character,  have 
never  as  yet  borne  fruit  in  our  country,  and  are  therefore 
excluded,  it  must  appear  evident  that  this  list  will,  from 
time  to  time,  require  a  revision.  —  The  select  —  the  very 
best  possible  list,  and  such  alone  as  we  should  most  of  all 
be  desirous  of  offering  the  public  —  cannot  be  formed  until 
all  those  new  and  excellent  kinds,  which  this  extraordinary 
age  has  produced  in  Belgium,  are  put  to  trial  in  our  cli- 
mate. Their  names,  their  numbers,  and  their  excellence, 
constitute  a  host,  in  all  probability  far  greater  than  all  that 
the  former  ages  had  ever  produced.  For  their  introduc- 
tion to  out  own  country,  much  is  due  to  the  individual  en- 
terprise of  our  own  citizens,  to  Dr.  Van  Mons,  of  Belgium, 
and  much  also  to  the  distinguished  liberality  of  Mr. 
Knight,  and  the  London  Horticultural  Society. 

SECTION  I. — CLIMATE. 

The  territory  of  the  United  States  comprehends  the 
vast  middle  section  of  North  America,  and  is  principally 


16  NEW   AMERICAN   ORCHARDIST. 

included  in  the  best  part,  or  southern  half  section  of  the 
temperate  zone,  with  a  climate  one  of  the  most  favored, 
and  a  soil  the  most  desirable,  on  earth.  It  extends  from 
the  Gulf  of  Mexico,  and  the  confines  of  the  equatorial 
regions,  and  the  Lat.  of  24°,  to  the  Lat.  of  48°  and  the 
British  possessions  on  the  side  of  the  Atlantic.  South- 
west is  Mexico;  and  on  the  west,  and  looking  towards 
Asia,  it  is  bounded  by  the  shores  of  the  Pacific  Ocean ; 
and  on  the  north  by  the  Lat.  of  54°  and  the  possessions 
of  Russia. 

The  climate  of  the  Atlantic  States  has  been  generally 
characterized  as  variable  and  inconstant.  These  sudden 
changes  are  caused,  in  a  great  measure,  by  the  conflicting 
winds,  which  blow  alternately  from  the  opposite  points  — 
the  sources  of  extreme  heat  and  of  excessive  cold.  Those, 
especially,  from  the  south-east  and  south,  bring,  alternately, 
clouds  charged  with  sultry  vapors,  or  storms  of  rain,  or 
the  fiery  particles  and  intense  heat  which  they  have  inhaled 
in  the  equinoctial  regions.  While  the  winds  from  the 
north-west,  coming,  as  they  do,  over  a  vast  extent  of  territory, 
and  from  the  regions  of  eternal  ice  and  snow,  they  bring 
down  with  them,  at  certain  seasons,  a  degree  of  cold  the 
most  piercing  and  intense.  These  adverse  winds  bring  by 
turns,  and  often  by  sudden  changes,  the  heat  of  the  tropi- 
cal, or  the  extreme  cold  atmosphere  of  the  polar,  regions. 
The  climate  of  our  country,  in  regard  to  its  capacity  and 
vegetable  productions,  is  not  to  be  estimated  by  the  meas- 
ure of  its  distance  from  the  equator,  nor  by  the  average 
temperature  of  the  winter,  or  even  that  of  the  year  ;  but 
rather  by  the  mean  heat  of  the  summer,  and  its  duration, 
For  while  the  average  temperature,  or  heat  of  the  year,  is 
greater  at  Rome  and  at  Marseilles  than  at  Cambridge, 
Mass.,  the  average  heat  of  the  summer  months  may  be  nearly 
equal,  since  the  mean  of  the  greatest  heat  at  Cambridge 
exceeds  that  of  Rome  by  11°,  and  that  of  Marseilles  by 
8°,  the  mean  of  our  greatest  summer  heat  being  97°  ; 
though  100°  and  over,  in  some  summers,  is  not  with  us 
uncommon. 

From  the  average  of  the  observations  which  have  been 
made  in  20  cities  on  the  continent  of  Europe,  the  climate 
of  America  has  been  compared.  And  the  proportion  of 
rain  which  annually  falls  is  two  fifths  greater  with  us  than 
with  them,  or  as  50  inches  to  30.  Yet  our  rainy  days  are 
annually  from  a  fourth  to  a  third  less  in  number,  than  with 


CLIMATE.  17 

them,  or  as  85  or  90  days  of  rain  with  us  to  122  days  with 
them ;  the  rain  with  us  descending  in  profuse  showers, 
and  often  in  torrents,  with  tremendous  lightning  and  thun- 
der ;  while,  on  the  other  hand,  the  number  of  our  days 
of  sunshine,  in  the  year,  is  double  that  of  the  20  cities  of 
Europe,  or  as  130  bright  days  with  us  to  64  with  them. 
In  this  respect  our  climate  is  doubly  blessed,  in  our  serene 
skies,  and  our  more  perpetual  and  brilliant  sunshine. 

The  climate  of  a  country  is  variously  modified  by  its 
proximity  and  situation  in  regard  to  mountains  and  to  the 
ocean.  The  temperature  of  the  climate  on  our  extensive 
Atlantic  coast,  differs  considerably  from  those  parts  of 
Europe  and  of  Africa  which  lie  in  corresponding  latitudes. 
In  like  manner,  the  climate  of  our  country  will  be  found 
continually  varying  as  we  advance  longitudinally  from  its 
eastern  to  its  western  shores. 

It  has  also  been  observed,  that,  within  the  temperate 
zones,  the  western  coasts  of  continents  and  large  islands 
are  found  to  possess  a  higher  mean  temperature  than  the 
eastern  coasts.  Our  climate,  on  the  shores  of  the  Atlantic, 
must,  therefore,  correspond  nearly  with  that  of  the  east- 
ern coasts  of  China,  Japan,  and  Chinese  Tartary,  and  the 
islands  on  their  coasts.  And  the  climate  of  our  country 
which  bounds  on  the  Pacific,  may  correspond  nearly  with 
that  of  Europe  on  the  coasts  of  the  Atlantic,  in  the  corre- 
sponding latitudes. 

The  geographical  position  of  our  own  country  and  of 
China  are  alike,  each  having  its  own  vast  ocean  on  the  cast. 
China  possesses  a  peculiar  country,  a  parallel  only  to  our 
own  in  all  its  divers  latitudes  and  various  climes,  in  all  its 
vicissitudes  and  extremes  of  heat  and  cold.  The  French 
missionaries,  who  had  resided  previously  in  America,  had 
borne  testimony  to  this  striking  similitude  and  important 
fact,  at  a  very  early  day.  All  productions,  therefore,  which 
flourish  in  that  country,  must  flourish  equally  well  in  our 
own.  Our  prevailing  winds,  during  three  fourths  of  the  year, 
are  from  the  west,  and  are  dry  and  salubrious  ;  they  always 
bring  fair  weather  and  bright,  sunny  days.  These  winds  of 
the  middle  latitudes,  which  extend  quite  across  the  Atlantic, 
are  the  counter  currents  of  those  eternal  winds  called  "  trade 
winds,"  which,  following  the  course  of  the  sun,  blow  so  con- 
tinually at  all  seasons,  and  in  the  contrary  direction  within 
the  tropics.  In  Europe,  this  peculiarly  favorable  position  is 
reversed,  and  the  prevailing  or  westerly  winds,  blowing,  as 
2* 


18  NEW    AMERICAN    ORCHARDIST. 

they  do,  directly  from  the  ocean,  they  carry  from  thence 
tempestuous  storms  of  rain,  with  clouds  of  aqueous  vapors, 
which  dissolve  the  snows  of  winter  and  obscure  the  sun. 

It  has  been  observed  that  those  countries  possess  a  more 
equal  temperature  during  all  the  seasons,  which  have  an 
ocean  on  the  north.  Such,  precisely,  is  the  position  of  a 
considerable  portion  of  the  whole  of  Western  Europe. 
In  their  passage  over  the  ocean,  the  cold  northern  winds 
become  modified,  but  a  very  considerable  portion  of  mois- 
ture is  also  imbibed,  imparting  to  those  countries  a  cold 
and  chilly  atmosphere;  both  winter  and  summer,  during 
a  considerable  portion  of  the  year,  the  sun's  bright  rays, 
with  their  soul-reviving  influence,  are  not  seen.  With  us, 
those  northerly  winds  bring  clear  and  fine  skies,  and  a  dry, 
pure  atmosphere,  like  those  more  invariable  winds  from  the 
west.  But  during  winter  those  same  northerly  winds  bring 
down  from  high  northern  regions,  and  other  climes,  an  at- 
mosphere at  times  the  most  intensely  cold :  no  moisture 
comes  with  them,  to  dissolve  the  snows  of  winter  —  those 
snows  which  serve  as  a  covering  and  as  a  protection  to  vege- 
tation and  to  the  frozen  earth,  until  a  late  period  in  the  sea- 
son ;  it  is  from  this  cause  that  with  us  the  destructive  vernal 
frosts  are  not  known,  or  are  of  but  very  rare  occurrence. 
Immured  in  our  winters  so  intensely  cold,  and  so  fortu- 
nately prolonged,  vegetation  slumbers  profoundly  secure, 
nor  awakes  till  the  danger  is  past. 

Elevation  above  the  level  of  the  ocean  has  the  same  ef- 
fect in  lowering  the  mean  temperature,  as  an  increase  of 
latitude.  Mons.  de  Candolle  has  ascertained,  by  experi- 
ments on  some  mountains  in  France,  that  the  elevation  of 
180  or  200  yards  affects  the  mean  temperature  in  the 
same  proportion  as  a  degree  of  latitude  to  the  north,  on  that 
same  meridian,  and  in  a  similar  proportion  for  any  in- 
crease of  height. 

The  growth  of  trees  and  plants,  in  rich,  moist  soils,  and 
in  warm  and  protected  situations,  is  not  only  unusually 
rapid,  but  is  also  prolonged  to  a  very  late  period  in  autumn, 
or  until  suddenly  arrested  by  frost;  and  the  immature 
wood  of  a  forced  growth,  being  tender,  is  the  more  liable 
to  be  killed  by  early  frosts  and  by  winter. 

On  the  other  hand,  those  trees  and  plants  which  grow  on 
dry  and  stony  or  sandy  soils,  and  on  the  open  plains,  and 
on  the  hills  which  are  most  of  all  exposed  to  cold  winds, 
the  wood  completely  matures  in  due  season  ;  and  such 


CLIMATE.  19 

trees  ore  found  to  suffer  least  of  all  from  early  and  de- 
structive frosts,  and  from  winter. 

Delicate  trees  and  plants,  the  natives  of  southern  climes, 
become  more  hardy,  and  more  capable  of  supporting  the 
northern  winters,  by  being  planted  on  the  north  sides  of 
buildings,  and  in  their  shade.  Their  growth  being  thus 
modified,  the  exposure  to  the  most  intense  degree  of  cold, 
in  such  situations,  is  more  than  compensated  by  the  pro- 
tection which  is  thus  afforded  to  the  plants  during  winter, 
from  the  pernicious  and  far  more  destructive  rays  of  the  sun. 

More  delicate  shrubs  or  plants  may  be  protected  by 
being  surrounded  by  a  thin  covering  of  straw.  They  may 
also  be  protected  by  a  few  inches  of  litter  placed  around 
their  trunks,  and  over  their  roots.  Moss  from  the  mead- 
ows, or  evergreen  boughs,  being  more  incorruptible,  are  to 
be  preferred  for  delicate  plants.  For  it  has  been  lately 
announced,  as  an  important  fact,  that  the  destruction  of 
delicate  plants,  which  is  sometimes  occasioned  by  winter, 
is  caused  by  the  alternate  freezing  and  thawing  of  the 
earth  at  its  surface ;  that  death  commences  at  the  surface, 
which  this  protection  will  prevent. 

Those  selections  of  fruits  —  those  select  lists,  which  the 
late  eminent  English  writers  so  highly  recommend  —  were 
evidently  never  designed  for  us  ;  but  as  peculiarly  adapted 
to  other  climes,  and  to  high  northern  latitudes,  and  to  that 
country  for  which  alone  these  celebrated  works  were  prin- 
cipally designed ;  since  beneath  our  serene  and  cloudless 
skies,  and  a  sun  more  powerful  and  intense  in  its  heat, 
many  of  them  appear,  on  trial,  to  have  lost  that  high  repu- 
tation, which  they  could  only  have  acquired  in  a  northern 
country,  with  a  clouded  and  humid  atmosphere  ;  and,  with 
some  few  eminent  exceptions,  they  will  not  compare  with 
those  natives  of  our  own  climate,  or  with  those  of  other 
climates  equally  favored  with  us;  while,  on  the  other 
hand,  the  finest  selections,  during  two  centuries,  from  the 
innumerable  native  orchards  of  America,  and  the  finest 
fruits  from  Italy,  seem  to  have  shared  in  that  climate  a 
most  disastrous  fate. 

These  remarks  will  serve  to  show  the  manifest  impro- 
priety of  adopting  without  reflection,  and  without  a  trial, 
those  select  lists  of  fruits,  which,  from  necessity,  alone,  are 
formed  on  exclusive  principles,  and  as  the  best  adapted  to 
another  and  a  foreign  country,  and  another  climate,  and 
with  no  reference  whatever  to  a  climate  like  ours. 


20  NEW    AMERICAN    ORCHARDIST. 

The  finest  fruits  of  the  tropics,  when  cultivated  in  coun- 
tries remote  from  the  equator,  lose  their  good  quality  and 
sweetness.  In  the  climate  of  England,  we  are  assured, 
from  undisputed  testimony,  that  the  finest  peaches  of 
America  prove  "  icorthless."  Even  those  which,  confess- 
edly, travellers  with  us  so  much  admire,  with  but  two  ex- 
ceptions, prove  good  for  nothing  in  their  hostile  climate, 
not  coming  to  their  full  maturity  and  excellence,  even  on 
the  walls  to  which  their  cultivation  is  confined.  The 
Pavies,  particularly,  are  there  denounced  generally,  while 
in  warmer  countries  they  are  preferred  to  all  others. — 
Fifty  American  kinds  were  contained  in  their  garden  at 
Chiswick,  at  the  time  their  account  was  written.  [See 
Pom.  Mag.  No.  54;  also,  Cat.  Lon.  Hor.  Soc.  for  1826.] 

Some  others  of  the  finest  fruits  of  America,  and  of  Italy, 
seem  also  in  that  country  to  have  shared  a  like  disastrous 
fate;  and  the  Pomme  Finale ,  or  Mela  Carla,  which,  in 
the  climate  of  Italy,  is  reputed  to  be  the  finest  apple  in  the 
world,  proves  in  open  culture,  in  England,  but  an  ordinary 
fruit,  as  their  writers  assure  us. 

The  reverse  of  this  is  also  true ;  and  many  fruits  of  the 
north  will  be  found  to  depreciate,  when  cultivated  in  a 
warmer  latitude.  And  the  \Vliitc  Moscow,  or  Astracan, 
which,  by  the  celebrated  M.  Christ,  is  described  as  a  fruit 
so  very  extraordinary,  "  in' a  suitable  situation  and  climate, 
which  is  not  tinder  49°  of  polar  elevation,"  —  this  fruit  is 
pronounced  but  at  mediocrity  at  Paris,  and  with  us  proves 
an  indifferent  fruit.  And  many  of  the  fruits,  the  natives 
of  England,  and  of  other  northern  countries,  and  of  high 
reputation  there,  have  proved  but  ordinary  when  brought 
down  to  our  own  latitudes,  and  compared  with  our  own 
fruits,  ;md  those  of  climates  equally  favored  with  us. 

The  cherry  tree,  the  pear,  the  apple,  and  many  other 
kinds,  when  carried  within  the  tropics,  become  unproduc- 
tive or  barren,  or  the  fruit  worthless. 

The  olive  and  the  vine  may  indeed  grow  within  the 
tropics ;  but  we  are  assured  they  produce  little  or  no  fruit, 
except  in  the  mountainous  elevations. 

The  cereal  varieties  of  grain,  the  annual  plants  and  pro- 
ductions, those  most  necessary  to  the  subsistence  of  man, 
have  by  him  been  acclimated  from  the  borders  of  the  trop- 
ics tatery  high  northern  latitudes. 

Man  himself  has  become   habituated   to   all   climates. 


LANDSCAPE    GARDENS.  21 

The  horse,  the  most  noble  of  animals,  and  the  ox,  the  most 
useful,  seem,  under  the  guardianship  of  man,  in  some 
measure,  alike  constituted.  The  horse  and  his  rider  trav- 
erse the  earth,  from  the  burning  deserts  of  Sahara  to  the 
frozen  regions  of  Siberia,  and  the  boundaries  of  the  Arctic 
circle. 

SECTION  II.  —  OF  MODERN  OR  LANDSCAPE  GARDENS. 

In  northern  latitudes,  the  location  of  a  garden  should  be, 
if  practicable,  on  the  south  side  of  a  hill.  Or  it  may  be 
screened  on  the  cold  quarters,  either  by  hills,  or  by  dense 
and  deep  borders  of  evergreen  and  other  forest  trees,  inter- 
mixed with  fruit  trees  and  shrubs  of  ornament.  Beauty 
alone  considered,  an  undulating  surface  is  by  all  means  to 
be  preferred,  and  water  should  not  be  wanting. 

The  art  of  Modern  Gardening  is  to  form  a  landscape 
the  most  beautiful.  Nature  having  drawn  the  outline,  art 
must  accomplish  the  rest ;  art  itself  being  subservient,  or 
so  far  concealed,  as  that  all  may  appear  the  work  of  nature 
alone.  Walls  and  boundary  fences  should  be  demolished, 
or  as  far  as  possible  concealed.  The  ha-ha  is  a  concealed 
wall,  constructed  in  the  bottom  of  a  dry  ditch,  and  rising 
no  higher  than  the  surface  of  the  earth.  Straight  lines 
and  right-lined  walks  are  to  be  avoided ;  and  in  their  stead 
lines  direct,  or,  by  nature  devious,  are  prefered,  or  the 
gently-waving  lines,  which  bring  continual  and  agreeable 
change.  Striking  and  agreeable  objects  in  the  landscape, 
whether  near  or  more  remote,  should  be  brought  frequently, 
and  sometimes  suddenly,  into  open  view ;  while  unpleasant 
objects  should,  from  all  conspicuous  points,  be  masked 
from  the  sight,  by  shrubbery  or  by  trees.  To  the  hills  an 
artificial  elevation  may  be  given  by  planting  their  summits 
with  the  stateliest  trees.  And  depth  is  preserved  to  the 
valleys  by  converting  them  to  lawns.  Views  of  water,  it 
must  not  be  forgotten,  are  essential  to  the  perfect  land- 
scape. 

The  first  garden,  of  which  we  have  any  account  on 
record,  was  planted  by  the  Almighty  —  "eastward  in 
Eden,"  and  in  it,  every  tree  that  was  pleasant  to  the  eye, 
or  useful  for  food.  Out  of  Eden  went  a  river,  which  wa- 
tered the  garden  ;  and  from  thence  it  was  parted  into  four 
heads:  —  1st.  Pison,  on  the  side  of  Havilah.  2d.  Gihon, 


22  NEW   AMERICAN    ORCHARDIST. 

on  the  side  of  Ethiopia.     3d.  Hiddekel,  towards  Assyria. 
4th.  The  Euphrates. 

The  modern  style  of  gardening,  in  the  place  of  the  reg- 
ular geometric  forms,  and  the  right  angles,  and  right  lines, 
has  substituted  all  that  is  more  consistent  with  nature,  and 
with  beauty.  Celebrated  English  writers  have  ascribed 
this  important  change  in  the  style  of  gardening  in  Eng- 
land, to  the  ideas  of  Lord  Bacon,  as  original ;  but  especi- 
ally to  those  ideas  which  have  been  more  latterly  promul- 
gated by  Milton  and  others.  I  finish,  therefore,  by  se- 
lecting the  following  perfect  description  of  a  garden 
from  him :  — 

"  Now  nearer,  crowns  with  her  enclosure  green, 
As  with  a  rural  mound,  the  champain  head 
Of  a  steep  wilderness,  whose  hairy  sides 
With  thicket  overgrown,  grotesque  and  wild, 
Access  denied;  and  over  head  upgrew 
Insuperable  height  of  loftiest  shade, 
Cedar,  and  pine,  and  fir,  and  branching  palm, 
A  sylvan  scene,  and,  as  the  ranks  ascend 
Shade  above  shade,  a  woody  theatre 
Of  stateliest  view.     Yet  higher  than  their  tops 
The  verd'rous  wall  of  Paradise  upsprung  ; 
Which  to  our  general  sire  gave  prospect  large 
Into  his  nether  empire  neighboring  round. 
And,  higher  than  that  wall,  a  circling  row 
Of  goodliest  trees,  loaden  with  fairest  fruit, 
Blossoms  and  fruits  at  once  of  golden  hue, 
Appeared,  with  gay  enamelled  colors  mixed  : 
On  which  the  sun  more  glad  impressed  his  beams 
Than  in  fair  evening  cloud,  or  humid  bow 
When  God  hath  showered  the  earth ;  so  lovely  seemed 
That  landscape : " 

"  Southward  through  Eden  went  a  river  large, 
Nor  chang'd  his  course,  but  through  the  shaggy  hill 
Pass'd  underneath  ingulf 'd ;  for  God  had  thrown 
That  mountain  as  his  garden  mould  high  raised 
Upon  the  rapid  current,  which,  through  veins 
Of  porous  earth  with  kindly  thirst  updrawn, 
Rose  a  fresh  fountain,  and  with  many  a  rill 
Watered  the  garden  :  thence  united  fell 
Down  the  steep  glade,  and  met  the  nether  flood, 
Which  from  his  darksome  passage  now  appears, 
And  now,  divided  into  four  main  streams, 
Runs  diverse,  wand'ring  many  a  famous  realm 
And  country."  *  * 

*          "  Thus  was  this  place 
.  A  happy  rural  seat  of  various  view ;  — 
*  Groves  whose  rich  trees  wept  odorous  gums  and  balm ; 


UTILITY    OF    FRUIT    FOR    FOOD.  23 

Others  whose  fruit,  burnish'd  with  golden  rind 
Hung  amiable,  Hesperian  fables  true, 
If  true,  here  only,  and  of  delicious  taste. 
Betwixt  them  lawns,  or  level  downs,  and  flocks 
Grazing  the  tender  herb,  were  interposed, 
Or  palmy  hillock ;  or  the  flow'ry  lap 
Of  some  irriguous  valley  spread  her  store, 
Flowers  of  all  hue,  and  without  thorn  the  rose. 
Another  side,  umbrageous  grots  and  caves 
Of  cool  recess,  o'er  which  the  mantling  vine 
Lays  forth  her  purple  grape,  and  gently  creeps 
Luxuriant;  meanwhile  murmuring  waters  fall 
Down  the  slope  hills,  dispersed,  or  in  a  lake, 
That  to  the  fringed  bank,  with  myrtle  crown'd, 
Her  crystal  mirror  holds,  unite  their  streams." 

SECTION    III.  —  UTILITY    OF    FRUITS    FOR  FOOD   AND 
THE  PRESERVATION  OF  HEALTH. 

The  fruits  of  various  countries  and  climes  should  be 
regarded  as  one  of  the  most  valuable  gifts  which  divine 
Providence  has  bestowed  upon  man.  And  the  cultivation 
of  those  of  superior  kind  should  on  all  accounts  be  promo- 
ted,—  not  merely  as  the  source  of  luxury,  but  as  a  substi- 
tute for  pernicious  medicine,  and  as  a  delicious,  healthy,  and 
most  nutritious  article  of  food,  which,  habitually  used,  palli- 
ates thirst,  thus  essentially  promoting  the  great  cause  of 
temperance.  "  The  palate,"  says  the-celebrated  Mr.  Knight, 
"  which  relishes  fruit,  is  seldom  pleased  with  strong  fer- 
mented liquors ;  and  as  feeble  causes,  continually  acting, 
ultimately  produce  extensive  effects,  the  supplying  the 
public  with  fruit  at  a  cheap  rate,  would  have  a  tendency 
to  operate  favorably,  both  on  the  physical  and  moral 
health  of  the  people." 

The  belief  is  but  too  prevalent,  that  fruits  produce  dis- 
eases during  the  months  of  summer  and  autumn,  and 
especially  the  dysentery.  The  belief  is  untrue ;  and  the 
very  reverse  is  certainly  true,  fruits  being  the  true  pre- 
ventives of  disease.  I  might  amplify  on  this  subject, 
but  must  be  brief,  and  will  only  add  as  proofs,  and  from 
celebrated  physicians,  the  following  from  the  "Annales 
d'florticulture,"  due  to  the  researches  of  Gen.  Dearborn  and 
the  New  England  Farmer,  where  I  have  found  them  in- 
serted. It  is  from  the  writer  of  another  country  —  a 
country  celebrated  for  the  cultivation  of  good  fruit,  and 
alike  celebrated  for  the  remarkably  temperate  habits  of  its 


24  NEW   AMERICAN    ORCHARDIST. 

people.  "  One  of  the  best  aliments,  and  the  best  appro- 
priated to  the  different  ages  of  life,  is  that  which  fruits  afford. 
They  present  to  man  a  light  nourishment,  of  easy  digestion, 
and  produce  a  chyle  admirably  adapted  to  the  functions 
of  the  human  body.  *  *  *  *  * 

"  There  are  fruits,  which,  when  perfectly  ripe,  can  be 
eaten  even  to  excess  without  inconvenience,  such  as 
grapes,  cherries,  and  currants;  the  other  kinds  never  oc- 
casion ill  consequences,  if  they  are  eaten  only  to  satisfy  the 
demands  of  nature.  ***** 

"  Thoroughly  ripe  fruit,  eaten  with  bread,  is  the  most  inno- 
cent of  aliments,  and  will  even  insure  health  and  strength. 

"  In  traversing  the  territories  of  Germany,  there  is  to 
be  seen  near  each  habitation  a  vineyard  or  a  garden  of 
fruit  trees.  The  villages  are  surrounded  with  them,  and 
there  are  but  few  families  who  do  not  make  use  of  fruits 
during  the  summer,  and  preserve  a  certain  quantity  for 
winter.  The  surplus  is  sold  in  the  cities.  There  are  to 
be  seen  upon  the  Rhine,  and  other  rivers  of  Germany, 
boats  laden  with  dried  apples,  pears,  and  plums." 

The  following,  from  the  same  writer,  is  from  a  passage  to 
be  found  in  ''Advice  to  People  upon  their  Health,"  by  Tissot. 

"There  is  a  pernicious  prejudice,  with  which  all  are 
too  generally  imbued :  it  is  that  fruits  are  injurious  in 
the  dysentery,  and  that  they  produce  and  increase  it. 
There  is  not,  perhaps,  a  more  false  prejudice. 

"  Bad  fruits,  and  those  which  have  been  imperfectly  ri- 
pened, in  unfavorable  seasons,  may  occasion  colics,  and 
sometimes  diarrhoea,  —  but  never  epidemic  dysentery. 
Ripe  fruits  of  all  kinds,  especially  in  the  summer,  are  the 
true  preservatives  against  this  malady.  The  greatest  in- 
jury they  can  do,  is  in  dissolving  the  humors,  and  particu- 
larly the  bile,  of  which  they  are  the  true  solvents,  and 
occasion  a  diarrhea.  But  even  this  diarrhoea  is  a  protec- 
tion against  the  dysentery.  *  *  *  * 

"  Whenever  the  dysentery  has  prevailed,  T  have  eaten 
less  animal  food,  and  more  fruit,  and  have  never  had  the 
slightest  attack.  Several  physicians  have  adopted  the  same 
regimen. 

•"  I  have  seen  eleven  patients  in  the  same  house ;  nine 
were  obedient  to  the  directions  given,  and  ate  fruit ;  they 
recovered.  The  grandmother  and  a  child  she  was  most 
partial  to,  died.  She  prescribed  burnt  wine,  [burnt  brandy 


NEW   VARIETIES    OF    FRUITS.  25 

or  high  wine?]  oil,  powerful  aromatics,  and  forbade  the 
use  of  fruit ;  it  died.  She  followed  the  same  course,  and 
met  the  like  fate. 

"This  disease  was  destroying  a  Swiss  regiment,  which 
was  stationed  in  garrison,  in  the  southern  part  of  France. 
The  captain  purchased  the  grapes  of  several  acres  of  vines. 
The  sick  soldiers  were  either  carried  to  the  vineyard,  or 
were  supplied  with  grapes  from  it,  if  they  were  too  feeble 
to  be  removed.  They  ate  nothing  else  ;  not  another  died, 
—  nor  were  any  more  attacked  with  the  complaint  after 
they  commenced  eating  grapes. 

"  A  minister  was  attacked  with  the  dysentery,  and  the 
medicines  which  were  administered  gave  no  relief;  he  saw 
by  accident  some  red  currants,  and  had  a  great  desire  to 
eat  them  ;  he  ate  three  pounds  between  seven  o'clock  in 
the  morning  and  nine  o'clock  in  the  evening  ;  he  was  bet- 
ter during  the  day,  and  entirely  cured  the  next." 

I  might  multiply  the  facts  and  evidences  from  different 
sources,  and  the  writings  of  other  eminent  physicians ; 
but  the  above  must  suffice  for  this  time  and  place.  For 
other  important  uses  I  would  refer  to  the  account  of  each 
particular  species,  in  the  following  pages. 

In  new  countries,  and  in  new  settlements,  —  in  places 
remote,  —  in  the  wilderness  or  on  the  ocean,  —  in  times  of 
privation,  and  in  the  absence  of  the  useful  fruits,  the  habit- 
ual use  of  tobacco,  of  alcohol,  and  of  strong  fermented 
liquors,  has  been  acquired,  all  of  which  create  insatiate 
thirst.  The  friends  of  temperance,  who  would  abolish  the 
use  of  these,  as  pernicious,  must  encourage  the  cultivation 
of  fruits,  as  the  healthy  antidote  and  useful  substitute. 


SECTION  IV.  —  OBSERVATIONS  ON  THE  NEW  VA- 
RIETIES OF  FRUITS.  MODES  BY  WHICH  THEY  MAY 
IJE  PRODUCED. 

On  the  Decline  of  the  old  Varieties. 

The  decline  of  many  of  the  most  valuable  old  varieties 
of  fruit  has  been  noticed  by  several  distinguished  writers 
of  different  countries,  both  of  the  present  and  of  the  for- 
mer ages;  and  in  England,  particularly,  by  the  celebrated 
Thomas  A.  Knight.  In  our  country,  and  in  the  vicinity 
of  Boston,  it  has  been  more  especially  observed  in  regard  to 
3 


26  NEW    AMERICAN    OBCHARDIST. 

the  old  pears ;  for  our  best  varieties  of  apples,  and  some 
other  species,  are  mostly  native  fruits,  or  of  modern  origin 

Let  no  one  suppose  that  the  intelligent  horticulturists 
here  have  never  been  acquainted  with  the  best  of  the  old 
pears,  which  the  intelligence  and  industry  of  ages  had  con- 
centrated in  France.  Who  is  not  aware  that,  in  every  good 
collection,  a  proportion  of  the  very  best  are  always  sent  1 
How  opposed  alike  to  reason  and  to  probability  is  the  sup- 
position, that  even  one  of  the  best  should  have  escaped! 
They  must  have  been  here  received,  in  the  numerous  and 
ever-varying  selections  —  in  the  unnumbered  importations. 

Rosier,  in  the  original  edition  of  his  celebrated  Dic- 
tionary of  Agriculture,  which  was  completed  in  1801,  has 
candidly  informed  us,  that  for  his  description  of  fruits  he  is 
almost  wholly  indebted  to  the  no  less  celebrated  Duhamel 
Dumonceau  ;  and  from  the  whole  list  of  pears  which  he  has 
described,  he  has  recommended  as  their  essence,  for  a 
moderate  collection,  fifty-three  trees  of  nineteen  varieties, 
in  different  proportions.  These  are  every  one  of  them 
known  among  us ;  and  more  than  half  of  them,  including 
the  very  best,  are  decidedly  of  the  kinds  long  since,  from 
their  defection,  proscribed  by  those  who  cultivate  for  the 
markets  of  Boston.  And  of  the  list  of  twelve  trees,  of  nine 
varieties,  which  he  has  recommended  as  the  best  of  all 
for  a  very  small  garden,  three  quarters  of  them,  at  least, 
are  of  the  kinds  which  have  long  since  ceased  to  produce 
perfect  fruit,  with  those  who  cultivate  for  o.ur  markets. 

We  regret  the  circumstance,  but  have  ceased  to  wonder 
at  the  cause  —  since  the  same  complaints  of  defection  have 
already  reached  us  from  other  quarters  —  even  from  the 
capital  of  that  country,  for  which  those  celebrated  works 
were  principally  designed. 

I  shall,  in  the  following  pages,  designate  some  of  those, 
in  the  class  of  old  varieties,  once  the  finest  of  all  old  pears, 
whose  duration  we  had  hoped,  but  in  vain,  to  perpetuate. 
For,  except  in  certain  sections  of  the  city,  and  some  very 
few  Solitary  and  highly- favored  situations  in  the  country 
around,  they  have  become  either  so  uncertain  in  their 
bearing —  so  barren  — so  unproductive  —  or  so  miserably 
blighted  —  so  mortally  diseased  —  that  they  are  no  longer 
to  be  trusted ;  —  they  are  no  longer  what  they  were  once 
with  us,  and  what  many  of  them  are  still  described  to  be 
by  most  foreign  writers. 


NEW    VARIETIES    OF    FRUITS.  27 

The  late  Hon.  John  Lowell,  who  prepared  the  article  on 
fruits  in  the  "  New  American  Gardener,"  has  warned  us 
in  that  work,  and  in  his  day,  to  beware  respecting  some  of 
them.  He  was  well  known  with  us  as  first-rate  authority. 

In  the  markets  of  the  city,  which  formerly  abounded  with 
them,  they  are  no  longer,  or  but  rarely,  to  be  seen.  The 
cultivators  who  furnish  its  supplies  have  given  up  their  cul- 
tivation. Like  the  barren  fig-tree,  they  have  been  destroyed 
—  but  not  without  cause ;  for  if  they  had  riot  been  ac- 
cursed, their  fertility  and  good  qualities  were  gone ;  and 
they  were  no  longer  fruitful,  but  as  the  sources  of  vexation. 

The  practice  of  renaming  those  new  or  unknown  varie- 
ties, whose  original  names  are  lost,  after  these  old  kinds,  is 
objectionable,  inasmuch  as  it  is  caiculated  to  mislead, 
and  to  falsify  the  proofs  of  their  mortality.  From  some 
fancied  similitude,  the  barbarous  names  of  antiquity  are 
brought  down  upon  us,  applied  to  existing  varieties. — 
From  semblance  of  name  alone,  the  Gergon,  or  Jargon, 
of  antiquity  has  reappeared  :  it  has  been  reclaimed,  not 
merely  as  kindred,  but  as,  in  all  probability,  identical  with 
varieties  still  existing.* 

According  to  the  theory  advanced  by  Mr.  Knight  and 
others,  and  confirmed  by  their  experience,  the  different  va- 
rieties of  fruit  have  their  periods  of  existence  fixed  by  the 
immutable  laws  of  nature ;  and  after  a  certain  time,  either 
sooner  or  later,  comes  on  their  decline  and  final  extinction. 

I  shall  offer  some  evidence  to  show  that  the  complaints 
of  defection  are  not  confined  to  us  alone  —  they  have 
reached  us  from  other  and  remote  quarters.  Bosc,  in 
Nouv.  Cours  Complet,  has  asserted  the  change  —  that  in 
France  many  of  the  kinds  have  become,  from  some  cause, 
so  altered  in  the  short  space  of  half  a  century,  that  it  is  some- 
times difficult  to  know  them,  even  in  the  exact  descriptions 
and  precise  engravings  of  Duhamel ;  and  with  regard  to 
many  kinds  described  by  Quintinie,  the  case  is  still  worse. 

*  See  t.  108  of  the  Pomological  Magazine,  where  the  authority 
of  Menage  and  Duchat,  and  of  Merlet,  are  brought  forward  to  justify 
the  supposition,  that  the  Jargonelle,  asserted  by  them  to  be  derived 
from  Jargon,  anciently  Gergon,  in  Italian  Gergo,  in  Spanish  Geri 
cona,  —  all  corruptions  of  Gracum,  and  by  the  inference  of  Merlet  the 
Pyrum  Tarentinum  of  Cato  and  Columella,  the  Numidianum  GrtB- 
cum  of  Pliny,  the  Graculum  of  Macrobius,  —  that  all  these,  named 
or  described  near  two  thousand  years  ago,  are  but  one  and  the  same ; 
and  no  other  than  the  Jargonelle  of  the  present  day. 


28  NEW    AMERICAN    ORCHARDIST. 

In  the  markets  of  fruits  and  legumes  at  Paris,  as  the  Com- 
missaire  General  has  informed  us  in  his  report  for  1828 
some  of  these  same  ancient,  and  with  us  once  celebrated 
kinds,  are  no  longer  cultivated,  even  with  them.  He  ex- 
presses astonishment  at  the  cause  —  but  the  conclusion 
seems  irresistible,  that  with  them,  as  with  us,  they  are  no 
longer  worthy  of  cultivation ;  and  that,  out  of  that  city,  and 
in  its  vicinity,  the  country  around,  these  once  famous 
fruits  are  at  this  day  as  liable  to  blight,  and  as  unworthy 
of  general  cultivation,  as  in  the  neighborhood  of  Boston. 

The  following  are  his  words,  extracted  from  his  report : 
"  One  is  astonished  on  viewing  in  the  markets  of  Paris 
so  very  few  melting  pears.  We  no  longer  see  the  Sucre 
Vert,  the  Sucre  Musque,the  Bezi  de  la  Motte,  nor  the  Bezi 
d'Airy  [Bezi  d'Heri?]]  very  few  Chaumontellcs,  very  few 
Calotte  de  Suisse  ;  no  Koyale  d'Hiver,  [Royal  Winter,]  no 
Virgouleuse,  and,  what  is  to  be  deplored,  no  Colmars.  [Some 
of  these  expressions,  it  seems  evident  from  what  follows, 
were  designed  to  be  understood  only  in  a  general  sense. 
K.]  These  three  last  species  sell  from  ten  sous  to  two 
francs  each,  (about  forty  cents,)  and  their  cultivation  is 
neglected! 

"  The  Rousselette,  so  perfumed,  so  sought  after  by  the 
confectioners,  and  distillers,  is  no  longer  of  good  quality. 
How  different  this  Rousselette  from  that  which  they  culti- 
vate at  the  hamlet  of  Cormontreuil,  at  the  gate  of  Rheims ! 
At  that  place  they  cultivate  the  Rousselette  almost  exclusive- 
ly, and  these  altogether  on  espaliers.  These  espaliers  offer 
at  the  end  of  August  a  sight  the  most  rich  and  beautiful." 
[See  Annales  d' Horticulture  for  1828.] 

The  unwearied  efforts  of  the  most  distinguished  culti- 
vators of  France,  during  the  latter  ages,  in  their  attempts 
to  raise  new  and  valuable  varieties  of  fruits  from  the  seed, 
appear  to  have  been  accompanied  chiefly  with  disaster. 
And  M.  Poiteau,  in  one  of  his  reports  to  the  Horticultural 
Society  of  Paris,  has  asserted  that  the  result  of  all  their 
labor  has  been  "  absolutely  nothing."  In  adverting  to  the 
decline  of  the  old  French  varieties  of  pears,  in  the  vicinity 
of  Paris,  and  the  necessity  of  a  renewal,  he  asserts  that 
they  must  look  elsewhere  for  new  varieties  to  replace  the 
old  —  any  where  else  but  to  their  own  country. 

He  informs  us  that  the  celebrated  Duhamel,  during  the 
long  course  of  his  scientific  career,  planted  the  seeds  of  all 


NEAV   VARIETIES    OF    FRUITS.  29 

the  best  fruits  which  were  eaten  at  his  table,  without  being 
able  to  produce  a  single  fruit  worthy  of  cultivation.  Oth- 
ers in  that  country,  as  the  Alfroys,  had,  during  three  suc- 
cessive generations,  adopted  the  same  course,  and  with  no 
better  success. 

Their  practice  had  been  to  plant,  uniformly,  the  seeds 
only  of  the  very  best  or  ameliorated  fruits,  and  to  select 
from  these,  as  the  subjects  of  their  experiments,  those 
young  plants  only,  which  were  furnished  with  large  leaves, 
and  large  and  fine  wood.  M.  Poiteau  ascribes  the  disas- 
trous results  of  their  experiments  to  these  combined  causes, 
and  further  states  it  as  a  fact  recorded  by  several  authors, 
that  the  seeds  of  the  Winter  Bon  Chretien  always  produce 
a  detestable  fruit.  Mr.  Knight  has  asserted  that  the  seed 
of  the  Wild  Pear,  fertilized  by  the  stamens  of  the  blos- 
som of  an  ameliorated  one,  will  yield  a  better  fruit  than 
the  seeds  of  an  ameliorated  pear. 

M.  Van  Mons  has  stated  that  "  the  Belgians  give  no 
preference  to  the  seeds  of  table  fruits,  when  they  plant  to 
obtain  new  ameliorated  kinds."  Those  seedlings  which 
are  without  thorns,  and  with  stout  wood,  and  large  leaves, 
are  by  them  rejected,  as  these  are  the  signs  of  an  early  or 
inferior  fruit.  M.  Van  Mons  ascribes  the  success  of  their 
experiments  in  obtaining  so  many  fruits,  which  are  in  all 
respects  so  extraordinary,  to  the  principle  which  they  had 
adopted  in  the  beginning  —  that  in  proportion  as  a  fruit 
becomes  removed  from  the  wild  state,  or  state  of  nature, 
by  repeated  regeneration,  or  planting  always  the  kernels 
or  stones  of  the  last  production,  in  that  same  degree  will 
the  fruit  become  ameliorated,  until  it  attains  the  highest 
perfection  of  which  a  fruit  is  susceptible. 

During  the  process  of  the  amelioration,  and  of  each  suc- 
cessive remove,  the  austerity,  or  superabundant  acid,  which 
is  the  peculiar  characteristic  of  the  wild  fruit,  is  dimin- 
ished, and  the  saccharine  matter  is  increased.  But  as  a 
certain  quantity  of  acid  is  an  essential  ingredient  in  every 
perfect  fruit,  it  will  appear  self-evident  that  the  process 
of  regeneration,  when  carried  too  far,  may  prove  injurious, 
and  that  excessive  sweetness,  by  a  short  transition,  degen- 
erates into  insipidity. 

It  is  asserted  by  Mr.  Knight,  that,  generally,  the  old  va- 
rieties of  fruit  begin  to  decay,  first,  in  the  colder  latitudes  ; 
and  that  a  fruit  which  there  begins  to  decay,  may  yet  be 


30  NEW   AMERICAN    ORCHARDIST. 

successfully  cultivated  in  a  more  southern  climate,  or, 
what  is  equivalent,  in  the  confined  and  warmer  atmosphere 
of  cities.  Those  varieties,  therefore,  which  no  longer  suc- 
ceed with  us,  may  yet  continue  for  a  while  to  flourish  in 
"the  middle  regions  of  the  Union,  and  especially  in  the  in- 
terior, beyond  the  limits  and  influence  of  those  cold  east- 
ern breezes  from  the  Atlantic,  which,  rising  with  the 
diurnal  appearance  of  the  sun,  visit  us  so  regularly  and 
constantly  at  stated  seasons. 

There  are  some,  however,  who  dissent  from  these  opin- 
ions and  conclusions  —  opinions  which  the  continued  ex- 
perience of  the  ages,  present  as  well  as  past,  seems  only 
the  more  abundantly  to  confirm.  They  do  not,  indeed, 
deny  the  fact  of  the  destruction,  but  they  deny  the  cause. 
In  their  attempts  to  sustain  the  credit  01  the  old  fruits  by 
rendering  them  immortal,  they  would  ascribe  their  deteri- 
oration to  some  supposed  alteration  of  climate,  and  not  of 
ours  alone,  but  of  the  climate  of  all  those  countries  where 
the  same  proofs  of  their  mortality  have  appeared. 

We  await  the  proofs  of  such  changes ;  —  meanwhile,  in 
their  absence,  I  believe  all  will  agree,  that  in  adopting  this 
theory,  we  adopt  the  safest  course. 

Mr.  Knight  and  some  others  in  England,  and  the  Comte 
de  Coloma  of  Malines,  have  succeeded  in  raising  some  new 
and  valuable  varieties  of  fruit  from  the  seeds  obtained  by 
hybridism  or  cross  fertilization.  In  describing  the  princi- 
ples and  modes  of  practice  of  this  art,  I  have  had  recourse 
to  Phillips,  to  Knight,  and  especially  to  Lindley  and  M. 
Fries  Morel,  to  all  of  them  collectively.  The  same  prin- 
ciples are  alike  applicable  to  trees  of  ornament  and  to 
flowers.  But  we  are  authorized  in  asserting,  that  this  is 
not  the  mode  which  has  been  so  generally  adopted  by  Dr. 
Van  Mons  and  others  in  Belgium,  and  that  the  mode  by 
which  so  many  new  and  very  extraordinary  varieties  of 
fruits  have  been  there  produced,  differs  essentially  from 
this  which  I  am  now  about  describing. 

The  outer  circle  of  the  slender  threads  or  filaments, 
which  rise  around  the  centre  of  the  blossom  or  flower,  are 
called  the  stamens,  or  males,  and  the  central  are  called 
pistillum,  pointals,  or  females. 

The  stamens  bear  at  their  summit  a  small  ball,  called  the 
anther,  which  contains  the  fertilizing  powder  called  the 
-pollen. 


NEW   VARIETIES    OF    FRUITS.  31 

At  the  summit  of  the  pistillum  are  the  organs  of  secre- 
tion called  stigmata,  consisting  of  one  or  more  intercellu- 
lar passages  leading  thence  to  the  base,  where  are  situated 
the  cell  or  cells  in  which  are  placed  the  ovula,  or  the  rudi- 
ments of  seeds. 

The  pollen,  when  viewed  through  a  microscope,  is  found 
to  consist  of  extremely  minute  hollow  balls,  filled  with  a 
fluid  in  which  swim  innumerable  particles  of  an  oblong  or 
spherical  form,  and  having  an  apparently  spontaneous  mo- 
tion. When  the  anther  is  mature,  it  bursts  or  opens  with 
an  elastic  force,  by  which  its  contents  are  dispersed,  and  a 
portion  of  them  falling  on  the  stigma,  which  is  of  lax  tissue, 
the  moving  particles  of  pollen  descend  through  the  tissue 
of  the  style,  by  routes  specially  destined  by  nature,  into 
the  cells  where  the  ovula  are  placed,  and  these,  being 
thus  vivified,  are  converted  into  the  seeds  or  embryo  of  a 
future  plant. 

The  operation  of  hybridizing,  or  cross  fertilization,  must 
be  performed  in  a  dry  day,  and  before  the  blossom  is  en- 
tirely expanded  j  the  most  favorable  moment  is  just  before 
the  rising  of  the  sun;  the  pollen,  being  at  that  time  humid, 
is  closely  attached  to  the  anthers.  The  blossoms  must  be 
carefully  opened,  and  the  anthers  extracted  by  delicate 
scissors,  care  being  taken  neither  to  wound  the  filaments 
which  support  them,  or  any  other  part  of  the  flower. 

About  nine  o'clock,  the  blossoms  being  exposed  to  the 
full  influence  of  the  sun,  the  matured  pollen  from  another 
variety  must  be  carefully  placed  on  the  blossom  which  it 
is  intended  to  fertilize,  and  from  which  the  anthers  have 
been  extracted ;  and  this  operation  must  be  repeated  twice 
or  thrice  during  the  course  of  the  day.  By  shaking  the 
blossoms  over  a  sheet  of  white  paper,  the  time  when  it  is 
perfectly  mature  will  be  ascertained.  It  is  necessary  to 
protect  the  prepared  blossoms  from  the  bees  and  other  in- 
sects with  thin  muslin  or  gauze,  which  will  not  exclude 
the  sun  or  air ;  and  it  is  proper  also  to  protect  them  from 
the  rain  and  dews,  till  a  swelling  is  perceived  in  the  germ. 

By  screening  the  plants  from  the  sun,  and  by  frequent 
waterings,  the  maturity  of  the  pollen  and  the  stigma  may 
be  retarded. 

When  the  process  has  been  successful,  the  pollen,  which 
had  been  placed  on  the  stigma,  becomes  so  attached,  that 
it  cannot  be  removed  with  a  hair  pencil ;  it  changes  form 


32  NEW    AMERICAN    ORCHARDIST. 

and  color,  and  soon  disappears,  and  the  blossom  will  soon 
wither  and  fade.  But  when  the  process  has  been  imper- 
fect, the  reverse  of  all  this  is  the  case  ;  the  pollen  is  easily 
detached  from  the  stigma,  its  appearance  is  unaltered,  and 
it  remains  visible  with  the  duration  of  the  flower,  which 
will  continue  for  a  long  time. 

The  fertilized  seeds,  thus  yielded,  produce  generally 
flowers  which  resemble  in  color,  or  fruits  which  inherit 
mainly  the  qualities  of  the  kind  which  furnished  the  pollen ; 
while  the  form  of  the  flower,  or  some  of  the  constitutional 
qualities  of  the  fruit,  will  resemble  those  of  the  plant  which 
matured  the  seed. 

No  cross  fertilization  can  take  place  between  plants  or 
fruits  unless  nearly  related.  None,  for  instance,  can  take 
place  between  the  pear,  apple,  or  quince ;  or  between  the 
plum,  peach,  or  cherry,  &c. 

Wild  plants  or  fruits,  while  growing  in  their  native  wilds, 
are  generally  perpetuated  from  generation  to  generation 
without  change ;  but  this  is  not  the  case  with  the  hybrids 
or  cultivated  varieties,  however  isolated  or  far  removed  the 
tree  may  be,  which  produces  the  seeds,  from  any  other  of 
its  species.  Transplanted  to  other  soils,  the  change  begins. 

The  most  intelligent  writers  have  asserted,  and  it  now 
appears  to  be  admitted  as  an  indisputable  fact,  that  the  ori- 
ginal number  of  varieties  of  the  apple  were  very  small ;  and 
that  the  numerous  varieties,  differing  in  size,  form,  and  fla- 
vor, and  periods  of  maturity,  originated  from  the  wild  apple, 
or  crab,  a  small  and  very  acid  fruit.  The  pear,  from  a 
small  and  very  austere  wild  fruit,  has  been  in  like  manner 
wonderfully  ameliorated.  Mr.  Knight  seems  persuaded 
that  their  fine  varieties  of  native  English  plums  origina- 
ted from  the  Sloe  plum,  a  wild  and  austere,  small,  black 
fruit ;  or,  according  to  Mr.  Neill,  from  the  Bullacc,  another 
wild  plum,  very  small,  and  acid.  The  gooseberry,  origi- 
nally a  small,  indifferent  fruit,  has,  by  cultivation,  not  only 
highly  improved  in  flavor,  but  wonderfully  in  size.  The 
large  Dutch  red  and  the  large  Dutch  white  currant  are 
highly  productive  and  improved  varieties.  But  the  white 
currant,  as  Mr.  Loudon  asserts,  is  but  a  variety,  produced 
from  the  seeds  of  the  red  currant. 

Cross  fertilization  may,  indeed,  effect  important  improve- 
ments, by  combining  in  one  object  those  desirable  qual- 
ities, which  may  have  been  previously  possessed  by  two 


NEW   VARIETIES    OF    FRUITS.  33 

other  individuals  in  separate  states.  But  it  can  never,  of 
itself  and  alone,  produce  or  create  those  opposite  qual- 
ities, which  had  never  existed  before  in  any  individual,  but 
are  as  directly  opposed  to  all  that  had  ever  before  existed, 
as  white  is  to  red  or  to  black ;  and  we  must  look  to  other 
causes  for  such  important  changes. 

The  following  mode,  by  which  the  Belgians  have  suc- 
ceeded in  obtaining  so  many  new  and  extraordinary  varie- 
ties, is  from  the  account  written  by  Dr.  Van  Mons ;  and 
for  this  valuable  article,  we  are  indebted  to  the  researches 
of  General  Dearborn,  by  whom  this  account  was  inserted 
in  Vol.  vn.  No.  28  of  the  New  England  Farmer. 

"  The  Belgians  give  no  preference  to  the  seeds  of  table 
fruits,  when  they  plant  to  obtain  new  ameliorated  kinds. 
When  their  plants  appear,  they  do  not,  like  us,  found  their 
hopes  upon  individuals  exempt  from  thorns,  furnished  with 
large  leaves,  and  remarkable  for  the  size  and  beauty  of 
their  wood ;  on  the  contrary,  they  prefer  the  most  thorny 
subjects,  provided  that  the  thorns  are  long,  and  that  the 
plants  are  furnished  with  many  buds  or  eyes,  placed  very 
near  together.  This  last  circumstance  appears  to  them, 
and  with  reason,  to  be  an  indication  that  the  tree  will 
speedily  produce  fruit.  As  soon  as  the  young  individuals 
which  offer  these  favorable  appearances,  afford  grafts  or 
buds,  capable  of  being  inoculated  upon  other  stocks,  these 
operations  are  performed  —  the  apples  on  paradise,  and  the 
pears  on  quince  stocks  —  to  hasten  their  fructification.  The 
first  fruit  is  generally  very  bad;  but  the  Belgians  do  not 
regard  that:  whatever  it  is,  they  carefully  collect  the  seeds 
and  plant  them ;  from  these  a  second  generation  is  pro- 
duced, which  commonly  shows  the  commencement  of  an 
amelioration.  As  soon  as  the  young  plants  of  this  second 
generation  have  scions,  or  buds,  proper  for  the  purpose, 
they  are  transferred  to  other  stocks,  as  were  the  preceding ; 
the  third  and  fourth  generation  are  treated  in  the  same 
manner,  and  until  there  are  finally  produced  ameliorated 
fruits  worthy  of  being  propagated.  M.  Van  Mons  asserts, 
that  the  peach  and  apricot,  treated  in  this  manner,  afford 
excellent  fruit  in  the  third  generation.  The  apple  does 
not  yield  superior  fruit  before  the  fourth  or  fifth  generation. 
The  pear  is  slower  in  its  amelioration ;  but  M.  Van  Mons 
informs  us,  that,  in  the  sixth  generation,  it  no  longer  pro- 


34  NEW    AMERICAN    ORCIIARDIST. 

duces  inferior,  but  affords  excellent  fruits,  intermixed  with 
those  of  a  middling  quality." 

Intelligent  writers  —  those  on  whom  we  may  rely  —  have 
assured  us,  that  the  new  and  numerous  class  of  fruits 
which  have  arisen  during  the  last  forty  years,  is  far  more 
precious  and  inestimable  in  point  of  quality,  than  all  pre- 
viously known.  They  refer  in  this  more  particularly  to 
pears.  Trees  of  those  already  most  renowned  are  here. 

Highly  satisfactory  specimens  of  many  of  the  new  spe- 
cies which  are  described  in  the  following  pages,  have  been 
seen  and  exhibited  among  us ;  enough  to  convince  us  of 
the  decided  excellence  of  at  least  a  portion  of  those  already 
proved ;  but  many  of  the  new,  foreign,  and  renowned  va- 
rieties, of  very  recent  introduction,  are  yet  for  trial. 

The  unwearied  labors  of  Knight,  of  Van  Mons,  of  Co- 
loma,  of  Hardenpont,  of  Duquesne,  of  Nelis,  of  Liart,  of 
Dorlain,  and  others,  have  probably  effected  more  during 
the  last  forty  years,  than  all  that  had  been  previously  ac- 
complished during  twenty  centuries. 

All  these  fruits  are  recommended  as  highly  deserving  of 
trial  in  our  climate.  From  them  we  must  make  our  other 
selections,  at  another  day,  of  such  kinds  only  as  prove,  on 
trial,  alike  adapted  to  our  climate,  the  very  best  in  quality, 
and  the  most  productive. 

SECTION  V.  —  OF  THE  GROWTH  OF  TREES  AND  PLANTS. 

Modern  physiologists  have  demonstrated,  that  trees  and 
plants  derive  their  nourishment  through  the  extreme  ends, 
and  blunt,  spongy  points,  of  the  minute  fibres  of  the  roots. 
These  innumerable  mouths,  or  spongelets,  absorb  and 
drink  in,  without  discrimination,  all  the  fluid  substances 
which  come  in  their  way.  These  fluids  ascend  through 
the  alburnum,  or  sapwood,  to  the  leaves,  which  are  the  true 
laboratories  of  all  plants,  as  well  as  the  organs  of  respiration. 
The  circulation  of  the  sap,  which  commences  its  move- 
ment first  in  the  branches,  and  last  of  all  in  the  roots,  is 
produced  by  the  attraction  of  the  leaf-buds  and  leaves, 
which  are  developed  by  the  warmth  of  spring  —  their 
transpiration  requiring  supplies  so  great  and  continual, 
that  some  plants  are  stated  to  perspire  even  twice  their 
weight  in  twenty-four  hours.  The  true  sap,  thus  generated 


TRANSPLANTING.  35 

in  the  leaves,  and  separated  from  the  more  watery  particles, 
descends  through  the  inner  bark,  having  now  acquired  new 
powers,  and  being  now  peculiarly  prepared  to  nourish  and 
give  flavor  to  the  fruit ;  and,  continuing  its  descent,  it  de- 
posits in  its  course  the  cambium,  or  mucilaginous  sub- 
stance, by  which  new  and  successive  layers  of  wood  and 
of  bark  are  annually  added  to  the  tree ;  while  whatever  is 
not  adapted  as  aliment  to  the  peculiar  wants  of  the  plant, 
is  again  returned  by  the  roots  to  the  earth. 

SECTION  VI.  —  TRANSPLANTING. 

When  trees  are  removed  for  the  purpose  of  being  trans- 
planted, their  roots  should,  if  possible,  be  preserved  fresh 
and  entire.  If  these  precautions  have  been  omitted,  their 
whole  bodies  and  roots  must  be  immersed  in  fresh  water 
during  twenty-four  hours;  and  their  tops  must  be  lessened 
in  proportion  to  the  loss  their  roots  have  sustained.  The 
sources  by  which  they  derive  the  nourishment  which  they 
receive  from  the  earth  being  diminished,  the  whole  sap  of 
the  tree,  and  even  its  vitality,  would  otherwise  pass  off  by 
transpiration. 

October  and  November,  and  immediately  after  the  first 
hard  frosts  have  arrested  vegetation,  is  esteemed  the  best 
season  of  all  for  transplanting  trees.  The  peach,  the  plum, 
the  cherry,  and  evergreen  trees,  do  especially  well  when 
planted  early  in  autumn.  But  where  circumstances  render 
it  necessary,  transplanting  may  be  deferred  till  spring. 

When  trees  are  transplanted  in  autumn,  the  earth  be- 
comes duly  consolidated  at  their  roots,  and  they  are  ready 
to  vegetate  with  the  first  advancement  of  spring. 

The  holes  for  receiving  the  trees,  should  be  dug  from 
four  to  six  feet  in  diameter,  according  to  the  size  of  the 
trees,  and  eighteen  inches  deep  ;  the  yellow  subsoil  should 
be  cast  out  to  this  depth,  and  replaced  at  bottom  with  rich 
soil,  intermixed  with  a  portion  of  manure.  The  tree 
should  generally  be  set  no  deeper  than  it  stood  before, 
otherwise  the  lower  roots  will  cease  to  grow ;  the  fibres 
should  be  spread  horizontally,  in  their  natural  position, 
and  the  soil  intimately  and  compactly  placed  about  their 
roots ;  manure  may  be  placed  above  and  beneath,  and 
on  every  side,  but  ought  never  to  be  suffered  to  come 
in  contact  with  the  roots,  as  it  is  liable,  in  this  case,  to 


36  NEW   AMERICAN   ORCHARDIST. 

corrupt  and  injure  them:  finish  by  treading  the  ground 
very  hard.  When  evergreen  trees  are  set,  it  is  generally 
considered  indispensable  to  pour  at  once  a  few  gallons  of 
water  around  the  tree  previous  to  treading  hard  the  earth  : 
finish  earthing,  and  tread  hard  an  hour  afterwards.  This 
is  an  excellent  and  safe  mode  with  regard  to  any  tree. 

SECTION  VII. — PROPAGATION." 

Most  of  the  species  of  trees  and  ligneous  plants  are 
propagated  by  seeds,  and  some  may  be  propagated  by  cut- 
tings, and  all  by  layers. 

BY  SEEDS. — In  raising  trees,  &c.,  from  the  seeds,  it  is 
generally  a  good  rule  to  plant  or  sow  them  as  soon  as  they 
are  mature  and  gathered  from  the  tree.  Those  seeds,  how- 
ever, which  are  enveloped  in  a  pulp,  must  first  be  separated. 
Those  of  the  hawthorn  and  many  other  kinds,  which  are 
possessed  of  a  gummy  or  resinous  pulp,  will  not  vegetate 
till  the  second  year,  unless  first  separated  and  subjected  to 
the  action  of  frost ;  or  the  seeds  of  the  locust  and  many 
other  kinds,  which  are  possessed  of  hard  shells,  and  there- 
fore require  to  be  frozen  beneath  the  soil,  may  be  made  to 
vegetate  quickly  by  being  covered  with  boiling  water  and 
set  in  a  warm  place  ;  as  the  seeds  become  swollen,  they  are 
separated  and  planted,  and  fresh  boiling  water  is  poured 
over  the  remainder  every  twenty-four  hours,  till  all  are 
prepared. 

There  are  many  advantages  attending  the  practice  of 
causing  seeds  of  various  kinds  to  germinate  before  being 
planted.  Such  seeds  rise  at  once  in  advance  of  the  weeds, 
and  strike  root  downwards  while  the  earth  is  yet  humid, 
and  before  the  scorching  sun  has  dried  up  the  moisture, 
thus  rendering  it  impossible  for  any  seeds  to  vegetate  near 
its  surface. . 

Small  seeds  of  many  species  may  be  enclosed  in  small 
linen  bags,  or  in  moss  or  cotton,  and  steeped  a  few  hours 
in  lukewarm  water ;  these,  being  suspended,  during  ni<rht, 
in  a  chimney  where  a  fire  has  been  kept  during  the  day, 
will  vegetate  by  morning.  This  is  an  easy  mode  which 
has  been  recommended.  More  slow-growing  seeds,  after 
steeping  a  day  in  warm  water,  are  to  be  kept  for  several 
days  in  a  lukewarm  atmosphere. 

Seeds  steeped  in  a  weak  solution  of  muriate  of  lime,  or 


INOCULATING.  37 

in  water  containing  a  few  drops  of  muriatic  acid,  germinate 
still  more  suddenly;  and  I  find  it  stated  on  good  authority, 
that  seeds  one  hundred  and  twenty  years  old,  which  were 
brought  by  Boose  from  the  Bahamas,  and  had  resisted  every 
effort  to  make  them  vegetate,  were  yet  made  to  germinate  by 
steeping  them  in  a  weak  solution  of  muriatic  acid.  Boyse, 
of  Prussia,  has  accelerated  the  germination  of  seeds  by 
moistening  with  malic  acid,  (cider.) 

When  seeds  are  to  be  transported  to  distant  climates 
by  sea,  it  is  recommended  to  preserve  them  in  new  and 
finely-powdered  charcoal ;  or  they  may  be  immersed  in  a 
thick  solution  of  gum  arabic,  and  after  being  dried,  they 
may  be  closely  corked  up  in  glass  vessels.  Lastly,  packing 
seeds  compactly  in  layers  of  sugar,  is  found  to  be  an  excel- 
lent mode  of  preservation. 

LAYERS  are  the  limbs  or  suckers  of  trees,  bent  down 
without  being  separated  from  the  parent  tree,  and  covered 
with  soil ;  their  extreme  ends  only  being  left  out  :  thus 
buried,  they  will  soon  strike  root,  generally ;  some  partic- 
ular kinds  of  trees,  however,  with  extreme  difficulty :  such 
must  be  tongued —  an  operation  which  consists  in  cutting 
the  layer  half  off,  below  an  eye,  and  splitting  it  up  an  inch, 
or  more ;  the  cleft  to  be  kept  open  by  a  small  wedge,  and 
buried  beneath  the  surface.  This  operation  should  be 
performed  in  spring;  and  the  plant,  when  well  rooted,  may 
be  separated  in  the  autumn  or  spring  following. 

CUTTINGS.  There  are  many  kinds  of  trees  which  may 
be  raised  from  cuttings.  Cuttings  should  generally  be  from 
eight  inches  to  a  foot  in  length,  and  cut  off  at  bottom 
close  below  an  eye,  and  planted  in  a  humid  soil,  two  thirds 
of  their  length  beneath  the  surface,  and  the  ground  trodden 
hard.  With  some  particular  kinds,  however,  it  is  necessary 
to  square  the  bottom  of  the  cutting,  and  to  press  it  hard 
down  on  the  bottom  of  a  pot.  Other  kinds  must  be  plant- 
ed in  pure  sand,  and  protected  from  the  sun  till  rooted. 
They  require  artificial  heat  in  the  soil,  and  a  confined  at- 
mosphere, which  moderates  their  transpiration. 

SECTION  VIII.  —  INOCULATING. 

Inoculating  is  the  operation  of  transferring  any  particu- 
lar and  desirable  variety  of  tree  upon  the  stock  of  an  infe- 
rior or  wild  variety.  The  operation  is  principally  practised 


38  NEW    AMERICAN    ORCHARDIST. 

on  small  trees,  and  only  during  the  time  when  the  sap  flows 
freely,  and  chiefly  during  the  months  of  August  and  Sep- 
tember. 

Select  for  the  buds  the  ripest  young  twigs  of  the  year, 
and  cut  off  the  leaves,  leaving  the  foot  stalk  entire.  Having 
selected  a  smooth  place  in  the  stock,  make  a  perpendicular 
slit  downward  quite  through  the  bark,  an  inch  or  a  little 
more  in  length.  Make  a  cross  cut  at  the  top  of  this  slit,, 
quite  through  to  the  wood,  a  little  slanting  downwards  ;  next, 
with  the  ivory  haft  of  the  knife,  raise  the  bark  on  both 
sides,  from  top  to  bottom,  being  very  careful  not  to  injure  in 
the  least  the  cambium  or  sap-wood.  Next,  and  with  expe- 
dition, proceed  to  take  off  a  bud  ;  this  is  effected  by  entering 
the  knife  half  an  inch  or  more  below  the  bud  or  eye,  quite 
through  the  bark,  and  separating  the  bark  from  the  wood  to 
the  same  distance  above  the  eye ;  always  leaving  a  very  thin 
slip  of  wood,  of  about  one  third  of  the  length  of  the  bud  ; 
this  thin  slip  of  wood  occupies  the  middle  section  of  its 
length.  The  bud  is  to  be  immediately  inserted  in  the 
stock  to  the  bottom  of  the  slit,  and  between  the  bark  and 
the  wood  ;  and  the  top  of  the  bud  being  squared  even  with 
the  cross  cut,  every  part,  except  the  eye,  is  firmly  bound 
and  covered  with  strong  wet  bass  matting. 

It  is  by  no  means  a  point  so  very  essential,  whether  the 
cross  cut  is  made  at  the  top  or  bottom  of  the  slit ;  whether 
the  bud  is  inserted  downwards  or  upwards;  it  generally 
succeeds  equally  in  both  cases.  The  mode  of  taking  off 
the  bud  with  a  thin  slip  of  wood  occupying  the  middle  sec- 
tion of  its  length,  is  called  the  new  or  American  mode ;  as 
I  find  it  described  by  no  European  author.  It  is  the  mode 
best  adapted  to  a  warm  climate.  But  when  the  season  is 
far  advanced,  and  the  sap  flows  less  freely,  it  is  deemed  the 
surest  mode  to  take  out  the  whole  of  the  wood,  always  leav- 
ing the  root  of  the  bud. 

The  string  is  to  be  taken  off  as  soon  as  it  begins  to  gir- 
dle the  tree,  which  is  generally  in  about  ten  days. 

In  spring,  after  the  frost  is  out  of  the  ground,  and  as 
soon  as  the  buds  begin  to  swell,  cut  off  the  stock  a  quarter 
of  an  inch  above  the  bud,  sloping  downwards  on  the 
opposite  side. 

SCALLOP  BUDDING  is  performed  by  cutting,  from  a  small 
stock,  a  thin,  narrow  scallop  of  wood,  about  an  inch  in 
length;  and  taking  from  a  twig  a  thin  scallop  of  wood,  of 


GRAFTING.  39 

the  same  length,  containing  a  bud  ;  this  is  instantly  applied 
and  fitted  perfectly  at  top  and  bottom,  and  on  at  least  one 
of  its  sides,  and  firmly  bound  with  wet  bass  matting.  This 
mode  may  be  practised  in  spring,  and  if  it  fails,  a  second 
chance  will  be  offered  in  July.  The  French  are  stated  to 
practise  this  mode  on  roses. 

The  above  are  the  principal  modes  of  inoculating  adopt- 
ed in  practice,  although  Professor  Thouin  has  described 
no  less  than  twenty-three  distinct  modes  of  operation. 

Dr.  Van  Mons  buds  his  roses  in  June,  so  that  they  grow 
and  frequently  blossom  in  the  same  year.  He  prepares 
the  young  and  unripe  wood  by  separating  the  leaves,  leav- 
ing only  their  footstalks ;  in  fifteen  days  after,  their  buds 
are  swollen,  and  are  now  fit  for  insertion  :  the  stock  is  cut 
off  six  inches  above  the  insertion  of  the  bud,  at  the  time 
the  operation  is  performed.  They  are  bound  with  thin 
strings  of  bass  matting,  previously  drawn  through  a  solu- 
tion of  alum  and  white  soap,  and  dried,  which  renders 
them  impervious  to  water. 

SECTION   IX.  —  GRAFTING. 

Grafting  is  usually  performed  in  spring.  Professor 
Thouin  has  described  forty  modes ;  but  the  following  will 
answer  for  all  general  purposes  :  — 

WHIP  GRAFTING,  or  Splice  Grafting.  This  mode  is 
practised  principally  on  small  stocks;  and  it  succeeds  best 
when  the  scion  and  stock  are  of  an  equal  size. 

The  scion,  which  consists  of  the  young  wood  of  the  for- 
mer year's  growth,  is  cut  to  the  length  of  about  four  inches. 
This  and  the  stock  are  each  to  be  cut  sloping  for  an  inch 
or  more,  and  tongued.  Tonguing  consists  in  cutting  a  slit 
in  the  middle  of  the  slope  of  the  stock  downwards,  and  a 
corresponding  slit  in  the  scion  upwards;  both  are  now  to 
be  nicely  joined,  so  that  one  of  the  sides,  at  least,  if  not  both, 
shall  perfectly  coincide,  and  to  be  securely  bound  with 
a  wet  bass  matting  string,  and  covering  with  composition, 
or  with  grafting  clay.  As  soon  as  the  scion  and  stock  are 
completely  united,  the  string  is  to  be  removed. 

CLEFT  GRAFTING.  This  mode  of  grafting  is  usually 
practised  on  stocks  of  from  one  to  two  inches  in  diameter. 
It  is  thus  performed.  The  head  of  the  stock  is  carefully 
sawed  off  at  a  part  free  from  knots,  and  the  top  pared 


40  NEW    AMERICAN    ORCHARDIST. 

smooth ;  with  a  thin  knife  split  down  the  stock  through 
the  centre,  to  the  depth  of  about  two  inches,  and  insert  a 
wedge  to  keep  it  open  for  the  reception  of  the  scion.  The 
scion  is  to  be  prepared  in  the  form  of  a  wedge,  with  an 
eye,  if  possible,  in  the  upper  part  of  the  portion  thus  formed  ; 
perfect  success  is  the  more  certain  when  this  is  the  case. 
The  scion  is  now  to  be  carefully  inserted,  so  that  the  inner 
bark  of  the  scion  and  of  the  stock  may  both  exactly  meet. 
Large  stocks  require  two  scions,  one  on  each  side ;  some- 
times four  are  inserted.  The  whole  is  now  to  be  care- 
fully covered  with  the  composition,  or  grafting  clay,  except 
two  or  three  eyes  of  each  scion.  This  mode  of  grafting 
is  equally  applicable  to  very  small  stocks;  but  these,  being 
weak,  must  be  bound  with  a  string  of  bass  matting. 

SADDLE  GRAFTING.  This  mode  of  grafting  is  performed 
chiefly  on  very  small  stocks;  it  is  much  practised  by 
Mr.  Knight.  The  upper  part  of  the  stock  is  prepared  in 
the  form  of  a  wedge,  by  two  sloping  cuts,  one  on  each 
side.  The  scion  is  prepared  by  splitting  it  upwards,  and 
paring  out  the  middle  part  of  each  side  to  a  point.  When 
the  stock  and  scion  are  of  equal  size,  the  adjustment  may 
be  made  perfect;  but  if  unequal,  one  side  at  least  must 
exactly  meet.  The  whole  is  secured  by  a  string  of  mat- 
ting, and  covered  with  the  composition,  or  clay.  The 
string,  however,  is  to  be  removed  when  a  perfect  union  has 
taken  place. 

ROOT  GRAFTING.  This  operation  is  often  performed 
on  grape  vines,  just  below  the  level  of  the  surface,  by  the 
usual  mode  of  cleft  grafting.  It  is  also  performed  on  por- 
tions or  pieces  of  root,  where  suitable  stocks  are  scarce. 

SIDE  GRAFTING.  This  mode  is  sometimes  practised  on 
those  parts  of  a  tree  where  a  limb  is  wanting.  There  are 
two  ways  in  which  it  is  performed.  1st.  The  scion  is  pre- 
pared in  the  same  manner  as  for  splice  grafting,  and  the 
bark  and  wood  on  the  side  of  the  stock  is  cut  sloping ;  and, 
the  scion  being  adjusted  as  carefully  as  possible,  it  is 
bound  on  and  covered  with  clay.  2d.  The  scion  being 
cut  sloping,  as  in  whip  grafting,  a  cross  cut  is  made  in 
the  side  of  the  tree,  on  the  top  of  a  perpendicular  slit ; 
the  bark  of  the  tree  above  the  cross  cut  is  pared  down 
slanting  to  the  wood.  The  bark  is  now  raised  as  in 
inoculating,  and  the  scion  inserted,  and  bound  fast,  and 
covered  with  clay. 


FRUITFULNESS.  41 

GRAFTING  BY  APPROACH.  This  is  often  practised  on 
trees  and  shrubs  which  succeed  with  difficulty  by  other 
modes.  The  tree  to  be  grafted  must  be  growing  very  near 
the  tree  which  is  to  furnish  the  grafts.  —  The  limb  or 
limbs  of  each  tree  which  is  to  be  thus  united,  must  be 
pared  with  a  long,  sloping  cut  of  several  inches,  nearly  to 
its  centre  ;  and  the  parts  of  each  tree,  thus  prepared,  are  to 
be  brought  together,  and  firmly  secured  by  a  bandage  of 
matting,  so  that  the  bark  shall  exactly  meet  on  at  least  one 
side,  and  covered  with  clay  or  composition.  When  a  com- 
plete union  has  taken  place,  the  trees  are  separated  with  a 
knife,  by  cutting  off  the  scion  below  the  junction,  and 
cutting  off  the  stock  above. 

Grafting  Clay  is  made  of  one  third  part  of  fresh  horse 
manure,  free  from  litter,  one  third  of  cow  manure,  and  one 
third  of  good  clay,  with  a  small  mixture  of  hair,  well  beaten, 
and  incorporated  several  days  before  using. 

Grafting  Composition  is  made  of  three  parts  of  resin, 
three  parts  of  bees'  wax,  and  one  part  of  tallow,  melted  to- 
gether ;  when  well  mixed,  it  is  poured  into  water  and 
worked  up,  like  shoemaker's  wax,  by  hand.  This  composi- 
tion may  be  spread,  while  in  a  melted  state,  pretty  thickly, 
with  a  brush,  on  very  strong  brown  paper.  This  paper  is 
to  be  cut  into  small  strips  of  suitable  size,  and  is  very 
quickly  applied.  In  cool  weather,  it  may  be  instantly 
warmed  with  the  breath,  so  as  to  become  adhesive. 

SECTION  X.  —  OF  FRUITFULNESS. 

Artificial  Means  by  which  Fruitfulne.ss  is  induced. 
Whatever  operates  in  repressing  the  too  vigorous  growth 
of  the  tree,  by  obstructing  the  free  circulation  of  its  sap  or 
juices,  and  by  causing  it  to  accumulate  and  become  con- 
centrated, has  a  tendency  to  render  the  tree  fruitful. 

While  a  tree  is  yet  young  and  flexible,  and  exercised  by 
every  moving  breath  of  wind,  its  pores  continue  open,  and 
the  sap  is  rapidly  and  uninterruptedly  diffused  ;  its  whole 
juices  are  expended  in  the  formation  of  leaf  buds.  A 
highly-manured  soil,  a  warm  temperature  and  humid  at- 
mosphere, are  alike  unfavorable  to  the  production  of  flower 
buds,  by  promoting  excessive  vigor  in  the  tree.  But  as 
they  grow  older,  their  consistence  becomes  changed  and 
4* 


42  NEW    AMERICAN   ORCHARDIST. 

more  inflexible ;  their  bark  also  becomes  more  thick  and 
rigid,  and  may  therefore  operate  by  compression ;  and  the 
sap  which  before  passed  on  uninterruptedly,  is  now  retard- 
ed in  its  progress;  it  accumulates  and  develops  fruit  buds, 
and  the  tree  falls  into  bearing.  To  effect  this  object  by 
artificial  means,  various  modes  have  been  adopted.  1st.  By 
ligatures,  or  ringing,  or  girdling ;  variously  termed  decor- 
tication  or  circumcision.  2d.  By  bending  their  branches, 
or  by  continually  shortening  the  extremities  of  the  young 
and  growing  wood.  3d.  By  subjecting  them  to  a  warm 
and  dry  atmosphere.  Or,  lastly,  by  a  combination  of  each 
and  every  mode,  as  in  the  case  of  Chinese  dwarf  trees,  and 
the  Quenouilles  of  the  French. 

SUBS.  1st.  GIRDLING,  or  DECORTICATION.  Girdling, 
decortication,  ringing,  or  circumcision,  as  it  is  sometimes 
variously  called,  consists  in  making  two  circular  incisions, 
quite  round  the  limb,  through  the  bark,  at  the  distance 
of  about  three  eighths  of  an  inch  asunder,  more  or  less, 
according  to  the  size  and  thriftiness  of  the  tree;  then 
making  a  perpendicular  slit,  the  ring  of  the  bark  is  wholly 
removed  to  the  wood. 

Ringing,  or  decortication,  is  applicable  to  every  kind 
of  fruit  tree,  and  to  the  vine.  Its  operation  is  twofold. 
1st.  In  the  early  production  and  abundance  of  blossom 
buds  which  it  induces  ;  or,  2d.  In  increasing  the  size  of 
the  fruit  and  hastening  its  maturity,  according  to  the  sea- 
son in  which  the  operation  is  performed. 

When  the  design  of  decortication  is  the  production  of 
blossom  buds,  the  operation  must  be  performed  about  the 
last  of  June,  or  beginning  of  July.  But  when  the  object 
to  be  obtained  is  the  enlargement  of  the  fruit  and  its  more 
early  maturity,  the  operation  must  be  deferred  till  just  at 
the  time  when  the  tree  has  come  into  full  leaf  in  the  spring. 

Mr.  Knight,  from  an  experience  of  fifty  years  in  the  prac- 
tice, observes,  that  when  the  space  from  which  the  bark  is 
taken  off,  is  too  considerable,  a  morbid  state  of  early  ma- 
turity is  induced,  and  the  fruit  becomes  worthless.  The 
same  injurious  effects  he  has  always  witnessed,  whenever 
the  operation  has  been  performed  upon  very  young  or  very 
small  branches;  for  such  become  debilitated  and  sickly 
long  before  the  fruit  can  arrive  at  maturity.  A  tight  liga- 


DEBARKING.  43 

ture,  applied  in  the  preceding  summer,  in  such  cases,  he 
has  found  to  answer  all  the  purposes  of  ringing,  with  far 
less  injurious  consequences  to  the  tree. 

Girdling,  according  to  Mr.  Knight,  by  causing  the  cur- 
rent of  the  sap,  while  descending  from  the  leaves  through 
the  bark,  to  become  arrested  in  its  progress,  it  accumulates 
above  the  decorticated  place,  whence  it  is  repulsed,  and 
again  carried  upwards,  to  be  expended  in  an  increased  pro- 
duction of  blossom  buds  and  of  fruit ;  while  the  part  be- 
low, being  but  ill  supplied  with  nutriment,  ceases  almost  to 
grow,  and  in  consequence  it  operates  feebly  in  impelling 
the  ascending  current  of  sap  through  the  decorticated 
space.  And  the  parts  above,  being,  in  consequence,  less 
abundantly  supplied  with  moisture,  the  early  maturity  is 
thus  powerfully  accelerated,  as  is  always  the  case  in  a 
drought,  from  whatever  cause  produced. 

Mr.  Knight,  from  his  long  experience,  is  not  friendly  to 
the  practice  of  ringing  or  girdling  in  any  mode,  except  only 
in  those  few  cases,  where  blossoms  cannot  otherwise  be 
obtained,  or  where  a  single  crop  of  very  early  fruit  ex- 
ceeds the  value  of  the  tree. 

Decortication  may  be  practised  alternately,  on  portions 
of  the  same  tree  in  alternate  years. 

SUBS.  2d.  DEBARKING.  Debarking,  according  to  Mr. 
Neill,  is  a  practice  first  brought  into  notice  by  Sir  John 
Sinclair,  in  1815,  in  a  pamphlet.  It  consists  in  paring  off, 
in  winter,  all  the  outer  bark  of  the  stem  and  principal 
branches,  down  to  the  liber,  or  inner  concentric  bark. 
The  effect  is,  that  such  plants  grow  more  vigorously,  and 
the  quantity  and  quality  of  the  fruit  are  greatly  augmented. 

Mr.  Loudon  has  recorded,  (Mag.  Vol.  vn.  p.  0(32,)  that 
this  operation  has  been  declared,  by  one  of  the  best  prac- 
tical men  in  the  Netherlands,  a  never-failing  method  of 
greatly  improving  the  quality  and  size  of  the  fruit  on  apple 
and  pear  trees,  and  vines.  At  the  winter  pruning,  which 
is  given  there  in  February,  he  cuts  off,  with  his  common 
hooked  pruning  knife,  all  the  outer  bark  down  to  the  liber, 
of  every  tree  above  eight  or  ten  years  old  ;  not  so  deeply, 
however,  with  the  young,  as  with  the  old  trees.  It  is  as- 
serted by  those  who  have  witnessed,  that  this  man's  prac- 
tice has  never  failed  of  being  successful.  And  another, 
who  has  tried  it  in  that  country,  asserts,  that  since  he  had 


44  NEW    AMERICAN    ORCHARDIST. 

practised  it,  he  has  always  had  larger  and  better  flavored 
fruit.  This  practice,  says  Mr.  Loudon,  "  is  not  uncommon 
in  England  with  apple  and  pear  trees,  and  very  general 
with  regard  to  vines  under  glass." 

SUBS.  3d.  BENDING  THE  LIMBS.  This  appears  to  be 
the  most  simple,  easy,  and  effectual  mode  of  rendering 
trees  productive.  When  judiciously  performed,  its  effects 
are  very  extraordinary. 

The  effects  appear  to  be  perfectly  understood  by  the 
Chinese  in  training  their  dwarfs.  Its  effects  are  also  ex- 
emplified in  the  mode  of  training  trees  en  quenouille,  which 
come  into  bearing  earlier,  and  bear  more  abundantly. 

Dwarfing  is  effected  by  inoculating  fruit  trees  on  stocks 
of  comparatively  slow  growth ;  the  circulation  is  in  conse- 
quence retarded,  and  the  effect  thus  produced  is  somewhat 
like  that  produced  by  girdling.  The  apple  is  dwarfed  by 
being  inoculated  on  the  Paradise  or  Doucin  stock ;  the 
peach  on  a  slow-growing  plum  stock ;  and  the  pear  by 
being  inoculated  on  the  quince  stock  ; — anew  mode  of 
dwarfing  I  shall  presently  explain  ;  —  by  means  simply  of 
bending,  prodigious  crops  are  produced  on  the  vine;  [see 
the  article  on  the  cultivation  of  the  vine  ;]  also  on  the  fig ; 
for  by  this  mode  Mr.  Knight  has  obtained  eight  crops  in  a 
year.  [See  the  article  on  the  Jig.]  The  system  is  equally 
applicable  to  every  species  of  fruit  tree.  It  consists  in 
bending  every  limb  or  twig,  to  a  position  below  the  hori- 
zontal, while  it  is  yet  in  a  vigorously-growing  state,  gen- 
erally the  last  of  June ;  with  some  kinds,  which  have  a 
prolonged  vegetation,  it  may,  perhaps,  with  more  advan- 
tage, be  deferred  till  July,  as  in  the  case  of  the  peach. 
The  effect  produced  in  the  first  instance  is  a  momentary 
suspension  of  the  growth;  the  juices  are  concentrated, 
and  form  fruit  buds,  for  the  production  of  fruit  in  the  fol- 
lowing year. 

According  to  Mr.  Neill,  training  the  bearing  shoots  of 
pear  trees  downwards,  generally  causes  them  to  produce 
fruit  the  second  year,  which  would  seldom  otherwise  pro- 
duce fruit  under  six  or  seven  years.  And  Mr.  Knight 
recommends  to  bend  the  young,  luxuriant  shoots  of  the 
peach,  instead  of  shortening,  [as  recommended  in  the  arti- 
cle below.l  They  thus  produce  the  finest  possible  bearing 
wood  for  the  next  year. 


PRUNING.  45 

SUBS.  4th.  PARTICULAR  MODES  OF  PRUNING  AND 
TRAINING.  Mr.  Dalbret,  superintendent  of  the  compart- 
ments in  the  Royal  Gardens,  devoted  to  the  culture  of 
fruit  trees  and  economical  plants,  (near  Paris,)  has  deliv- 
ered a  course  of  lectures  on  Pruning,  in  the  school  of 
Practical  Horticulture.  He  has  practised  on  his  theory 
for  a  number  of  years,  and  is  therefore  enabled  to  appre- 
ciate its  value.  "Among  the  operations  which  are  very 
rarely  practised,  and  which  are  scarcely  known  at  a  dis- 
tance from  the  capital,  he  has  insisted,  with  propriety,  upon 
the  eradication  of  all  useless  buds,  which  occasion  more 
vigor  in  the  branches  destined  to  produce  good  wood  and 
fruit ;  and  upon  the  necessity  of  not  leaving  too  many  late- 
ral shoots  or  twigs,  which  exhaust  the  tree ;  but  few  should 
be  preserved  for  yielding  fruit  each  year,  and  the  others 
should  be  cut  off  within  a  half  an  inch  of  the  branch,  which 
will  cause  fruit  spurs  to  appear.  He  has  also  demonstrated 
the  utility  of  pinching  or  cutting  off  the  ends  of  the  shoots, 
particularly  of  stone-fruit  trees,  to  check  the  excessive 
vigor  of  the  main  branches,  and  to  cause  the  branches 
which  usually  consume  the  sap,  to  yield  fruit ;  the  opera- 
tion consists  in  cutting  off  the  yet  herbaceous,  or  young 
and  tender  shoots,  when  they  have  attained  the  length  of 
six  or  eight  inches,  at  a  half  an  inch,  or  at  most  an  inch, 
above  the  old  wood  ;  if  it  is  done  later,  the  operation  will 
be  injurious,  instead  of  insuring  fruit  for  the  third  year." 
[New  England  Farmer,  Vol.  vm.  This  article  is  from 
the  researches  of  the  If  on.  H.  A.  S.  Dearborn,  and  from 
the  Annales  d?  Horticulture.]  For  some  further  particu- 
lars, see  CURRANT.  Also  see  PEACH. 

During  the  autumn  of  1840,  and  while  at  Paris,  I  occa- 
sionally visited  the  GARDEN  op  PLANTS,  where  I  saw^he 
whole  system  of  pruning  as  practised  by  Mr.  Dalbret  him- 
self. The  pear  trees  at  that  place  are  trained  in  perfect 
quenouilles  or  pyramids,  with  branches  quite  to  the 
ground,  and  by  the  system  of  spur  pruning.  By  this  sys- 
tem the  tree  is  only  suffered  to  advance  upwards  in  propor- 
tion to  its  growth  in  a  lateral  direction.  Thus  pyramidally 
trained,  a  tree  will  retain  its  branches  in  a  vigorous 
state,  quite  to  the  ground,  as  all  the  lateral  shoots  receive 
an  equal  benefit  from  the  sun,  and  rain,  and  dews,  and  the 
tree  produces  abundant  crops,  from  the  summit  to  the  base. 
By  other  modes  of  training,  the  lower  limbs  are  liable  to 


46  NEW    AMERICAN  t)RCHARDIST. 

decay  and  to  perish.  The  trees  which  I  saw  thus  trained, 
at  the  GARDEN  op  PLANTS,  were  set  in  very  compact 
order,  or  about  seven  feet  asunder;  but  Mr.  Dalbret 
prefers  ten  feet  asunder  each  way,  as  the  most  suit- 
able distance  for  pear  trees  thus  trained.  I  found  this 
system  of  training  and  of  spur  pruning  was  perfectly  un- 
derstood by  the  experienced  cultivators  in  the  vicinity  of 
Paris.  Mr.  Dalbret  has  published  a  work  on  the  subject. 
Spur  Pruning,  as  practised  on  the  pear  and  other  fruit 
trees,  by  experienced  cultivators  in  the  vicinity  of  Boston, 
is  thus  performed :  Near  the  base  of  the  young  wood  of 
the  year,  is  always  to  be  seen  a  cluster  of  eyes ;  in  the 
middle  of  July  they  cut  off  the  twig  above  the  eye  which 
is  next  above  the  cluster  of  eyes  which  are  at  the  base,  so 
that  only  the  upper  eye  bursts.  The  middle  of  September 
they  cut  below  this  eye,  and  the  next  year  numerous  fruit 
spurs  proceed  from  this  cluster,  which  will  produce  fruit 
in  the  following  year,  or  the  year  after.  Vines  are  also 
pruned  by  this  mode. 

SUBS.  5th.  DWARFING.  —  Grafting  and  its  Effects.  — 
The  effect  of  grafting  in  rendering  trees  suddenly  pro- 
ductive is  well  known.  This  effect  is  produced  on  the 
principles  before  explained. 

Dwarfs  are  extensively  used  in  France  for  almost  every 
variety  of  fruit  tree,  particularly  those  called  Quenouittes. 
And  they  are  asserted  by  them  and  the  English  writers  to 
be  not  only  admirably  adapted  to  large  fruits,  as  they  are 
not  so  much  exposed  to  high  winds,  but  for  pears,  more 
especially,  they  are  declared  to  produce  better  fruit.  A 
new  mode  of  dwarfing  the  pear  has  lately  been  introduced 
to  practice  in  France.  The  quince  is  inoculated  on  the 
pear  stock,  and  after  this  has  grown  a  year,  the  pear  is  in- 
oculated into  the  quince,  an  inch  above  the  insertion  of 
the  preceding  year.  The  advantages  of  this  mode  are 
many ;  the  section  of  the  quince,  being  thus  elevated,  is 
not  so  liable  to  the  attacks  of  the  borer  as  at  the  surface 
of  the  earth.  The  roots  of  the  pear  and  those  of  the 
quince,  require  different  soils.  [See  PEAR  and  QUINCE.] 
It  is  asserted  that  the  pear  should  be  dwarfed  only  for  the 
production  of  summer  fruit.  As  an  argument  to  prove 
that  the  fruit  of  the  pear  thus  produced  cannot  partake  of 
the  austere  quality  of  the  quince,  it  is  asserted  that  both 


PRUNING.  47 

the  quince  and  the  pear  are  alike  nourished  from  the 
earth  by  the  same  food,  in  quality  and  substance;  the 
leaves  being  exclusively  the  laboratory  in  which  the  juices 
are  prepared  which  form  the  fruit.  Even  the  difference 
in  the  varieties  of  fruit  of  the  same  species,  in  taste  and 
flavor,  is  supposed  to  be  owing  to  no  other  cause  than 
some  different  and  peculiar  formation  or  property  of  the 
leaf.  The  Chinese  form  their  dwarfs  on  the  most  fruitful 
limbs  of  bearing  trees ;  these,  when  rooted,  are  separated, 
and  when  the  fruit  is  at  maturity,  being  much  in  demand 
in  China,  they  bring  a  price  in  proportion  to  the  crop 
they  bear;  especially  oranges,  peaches,  plums,  grapes,  &c. 
They  even  extend  their  practice  to  flowering  and  other 
ornamental  trees. 

The  following  mode,  as  practised  in  China,  is  extracted 
from  the  account  of  John  Livingstone,  Esq.,  of  Macao. 
See  Vol.  iv.  of  the  Land.  Hort.  Trans. 

In  the  spring,  at  the  time  when  the  trees  of  fruit  or  of 
ornament  are  in  blossom,  they  commence  by  selecting 
those  branches  which  are  most  loaded  with  blossoms,  and 
remove  the  bark  quite  round  the  branch,  to  the  depth  of 
about  half  its  diameter.  This  part  is  covered  with  a  large 
ball,  of  a  composition  similar  to  grafting  clay.  For  large 
branches  of  elm,  &,c.,  a  covering  of  straw  or  coarse  cloth 
is  used ;  but  for  the  orange,  peach,  &.C.,  the  composition 
is  of  itself  sufficient. 

When  it  has  been  ascertained  that  the  roots  formed  are 
sufficient  to  preserve  the  living  system,  —  and  this  time  va- 
ries from  six  weeks  to  three  months,  according  to  circum- 
stances, from  the  commencement  of  the  operation,  —  the 
branches  are  separated,  and  after  being  removed  to  pots, 
their  fruitfulness  is  preserved  by  cramping  their  growth  ; 
by  confining  their  roots  in  very  contracted  earthen  vessels ; 
in  carefully  regulating  and  stinting  their  supplies  of  nour- 
ishment; in  bending  and  contorting  their  limbs  into  many 
fanciful  shapes,  and  confining  them  thus  by  wires.  In 
the  province  of  Fo-kien,  where  the  best  dwarfs  are  said  to 
be  formed,  to  entice  ants  to  destroy  the  heart  wood,  sugar 
is  introduced  into  small  openings  made  for  this  purpose. 

Staunton,  in  his  account  of  the  embassy  of  Lord  Ma- 
cartney to  that  country,  has  stated  that  straw  was  used 
with  the  clay,  and  a  vessel  of  water  is  placed  above,  with 
an  aperture  sufficient  to  allow  the  water  to  fall  slowly,  in 


48  NEW    AMERICAN    ORCHARDIST. 

single  drops.     This  was  the  mode  in  some  of  the  prov- 
inces. 

SUBS.  Cth.  QUENOUILLE.  This  term  is  applied  by  the 
French  to  trees  trained  in.  a  regular  pyramidal  form  ;  from 
their  resemblance  to  the  ancient  distaff,  they  term  it  en 
qucnouille. 

In  the  Department  of  Maine  and  Loire,  as  we  are  in- 
formed in  the  Annals  of  the  Horticultural  Society  of  Paris, 
they  train  their  trees  en  quenouille,  not  only  of  the  pear  and 
apple,  but  of  the  peach,  the  apricot,  the  plum,  and  the 
cherry,  the  vine,  and  other  fruits.  The  pears  for  this  pur- 
pose are  inoculated  on  the  quince,  and  the  apple  on  the 
Paradise  stocks. 

The  trees  they  use  are  principally  raised  at  Angers, 
where  the  soil  is  of  such  extraordinary  fertility,  that  it  is 
possible  to  raise  a  tree  or  quenouille,  with  all  its  lateral 
branches,  in  a  single  year  from  the  bud. 

There  are  some  kinds  of  pears  which  do  not  incline  to 
throw  out  lateral  shoots.  When,  therefore,  the  tree  has 
grown  to  a  sufficient  height  for  the  first  tier  of  branches, 
they  pinch  off  the  top  for  their  production.  When  the 
vertical  shoot  has  risen  to,  a  sufficient  height  for  another 
set  of  branches,  it  is  pinched  off  again,  and  another  tier  is 
produced.  And  thus  the  process  is  continued,  till  the 
requisite  height  is  attained,  and  the  tree  is  completely  fur- 
nished with  its  branches,  from  the  bottom  to  the  top. 
When  the  lateral  shoots  incline  to  grow  too  fast,  these 
must  also  be  nipped  in,  that  the  equilibrium  and  perfect 
proportion  of  the  tree  may  be  preserved. 

This  is  an  operation  which  requires  much  judgment  and 
experience  in  its  application.  It  is  observed  that  it  always 
causes  a  momentary  suspension  of  the  growth.  If  the 
pinching  or  clipping  off  be  too  near  the  top,  but  one  single 
and  vertical-shoot  will  be  produced ;  if  the  top  be  shortened 
a  little  lower,  two  branches  only  will  put  forth;  but  if  it  be 
shortened  a  little  lower  still,  three  or  four  lateral  shoots 
will  put  out  just  below,  and  a  top  or  vertical  one. 

Mr.  London  in  his  Magazine  has  described  "  a  long  row 
of  pear  trees  in  the  garden  of  Chiswick,  trained  en  quc- 
nouillc,  or,  more  correctly,  as  regards  those  of  Chiswick,  en 
pyramide,  which,  with  the  additional  feature  of  the  points 
of  the  shoots  tied  down,  has  a  very  fine  appearance."  *  * 


QUENOUILLE. 


49 


Representation  of  Quenouille  Training. 

"  In  short,  this  single  row  of  pear  trees  is  the  most  inter- 
esting feature  of  the  garden.  The  shoots  of  the  current 
year  are  bent  down  when  fully  grown,  and  fixed  in  a 
pendent  position  by  shreds  of  bass.  In  the  course  of  the 
winter  these  shreds  are  removed,  to  admit  of  pruning, 
when  the  shoots  are  found  to  have  taken  a  set.  In  the 
course  of  the  summer,  such  as  grow  too  vigorously  are 
again  tied,  the  object  being  to  check  the  vigor  of  the 
young  shoots,  and,  by  impeding  the  return  of  the  sap,  to 
cause  it  to  expand  itself  in  those  young  shoots,  in  the 
formation  of  blossom  buds." 

These  pear  trees  at  Chiswick,  as  Mr.  Lindley  informs 
us,  are  all  inoculated  on  the  quince;  they  are  trained  per- 
pendicularly, with  a  single  stem,  to  the  height  of  about 
seven  feet,  with  tiers  of  branches  at  regular  distances; 
each  being  generally  about  eighteen  inches  long,  and  the 
tiers  from  nine  to  twelve  inches  apart.  *  *  *  *  If 
the  plant  be  strong  and  vigorous,  it  will  throw  out  many 
more  branches  than  are  necessary  ;  these  must  be  trimmed 
out,  the  best  only  being  preserved ;  these  are  to  be  tied 
5 


50  NEW    AMERICAN    OBCHARDIST. 

down  ;  and,  their  luxuriance  being  thus  materially  checked, 
they  are  in  consequence  always  furnished  with  fruit-bear- 
ing spurs ;  they  are  productive,  and  the  fruit  they  produce 
is  far  superior  to  that  which  is  produced  on  the  common 
standard. 

We  are  further  informed,  that  under  such  management 
quenouilles  require  but  litrie  room,  a  square  of  a  few  feet 
each  way  being  deemed  sufficient ;  their  fruit,  being  within 
reach,  may  be  easily  thinned  to  enlarge  its  size ;  it  is  more 
secure  against  high  winds,  and,  being  near  the  ground,  the 
additional  warmth  it  receives  materially  insures  its  ripening 
in  perfection. 

In  the  autumn  of  1840,  being  on  a  visit  to  London,  I 
saw,  at  the  garden  of  the  London  Hort.  Society,  the  trees 
which  had  thus  been  trained,  then  in  a  very  high  state  of 
productiveness ;  they  still  preserved,  in  a  measure,  their 
destined  form ;  those  shoots  which  inclined  to  grow 
upwards  at  the  summit  of  the  tree,  being  checked  or 
shortened.  The  trees  at  that  garden  are  usually  set  in 
very  compact  order,  their  branches  generally  extending 
downwards,  quite  to  the  ground.  Mr.  Wilmot,  a  very  dis- 
tinguished cultivator  of  fruits  for  the  London  market, 
practises  this  same  system,  evidently  as  the  most  econom- 
ical and  profitable  of  any  other  mode.  His  pear  trees, 
being  set  in  compact  order,  and  suffered  to  branch  low, 
produced  abundantly.  So  also  at  Mr.  Kirke's  establish- 
ment, an  eminent  cultivator  of  fruits  at  Brompton,  near 
London,  the  same  system,  and  this  only,  appeared  to  prevail ; 
his  pear  and  apple  trees  being  planted  but  about  twelve 
feet  asunder,  or  less,  and  suffered  to  branch  quite  down  to 
the  ground,  produced  the  most  abundant  crops. 

SUBS.  7th.  —  Fruitfulness  is  induced  by  a  suitable  season 
of  repose. — The  trees  and  plants,  the  natives  of  the  tem- 
perate climates,  require  a  winter,  or  season  of  rest ;  they 
awaken  in  the  spring,  refreshed  by  their  slumbers,  to  new 
life  and  productiveness.  Such  trees  and  plants,  therefore, 
become  unfruitful  within  the  tropics,  finding  no  rest,  nor 
their  wonted  season  of  repose,  except  only  in  the  moun- 
tainous elevations.  Yet  in  some  tropical  countries,  they 
give  to  their  vines,  by  artificial  means,  a  suitable  time  of 
rest  and  slumber ;  and  they  awake  to  fruitfulness  for  a  sea- 
son. [See  VINE,  and  its  Cultivation.] 


PRUNING.  51 


SECTION  XL  —  PRUNING. 

If  the  branches  of  a  young  tree,  issuing  at  and  above  the 
requisite  height,  be  made,  by  pruning,  to  diverge  from  the 
trunk  in  every  direction  above  the  horizontal,  and  the  in- 
terior of  these  be  carefully  kept  from  any  interference  with 
each  other  for  a  few  years,  little  pruning  will  ever  after- 
wards be  necessary. 

Many  of  my  remarks  in  this  section  have  reference 
principally  to  orchards  of  the  apple,  the  peach,  and  the 
pear,  cultivated  as  standards  in  our  own  highly-favored 
climate,  and  on  an  extensive  scale,  and  are  not  intended 
as  applicable  to  the  admirable  system  of  cultivating  fruit 
trees  in  pyramidal  form,  or  en  quenouille. 

The  complicated  systems  of  the  English  for  pruning  the 
apple,  pear,  peach,  and  plum,  are  not,  in  all  respects,  so 
necessary  for  us ;  they  are,  in  part,  adapted  exclusively  to 
a  cold  climate.  It  is  not  necessary  with  us  to  lay  open 
and  expose  every  part  of  the  tree  to  the  direct  rays  of  the 
sun ;  the  atmosphere  being,  in  our  climate,  generally,  of  it- 
self sufficient  to  ripen  the  fruit. 

Heavy  pruning  is  seldom  necessary  or  advisable ;  but 
when,  as  in  the  case  of  grafting,  or  of  heading  down  for  a 
new  growth,  it  becomes  unavoidable,  it  should  always  be 
performed  in  that  interval  between  the  time  the  frost  is 
coming  out  of  the  ground  in  spring,  and  the  opening  of 
the  leaf. 

A  complete  heading  for  any  purpose  should  never  be  per- 
formed in  early  summer,  or  while  the  tree  is  in  the  most 
active  stage  of  its  growth.  It  causes  a  sudden  stagnation 
of  the  juices,  and  induces  a  sort  of  paralysis.  And  if  the 
tree  does  not  die  outright,  it  grows  no  more,  or  but  feebly, 
during  the  remainder  of  the  season. 

Yet  for  that  moderate  pruning  which  alone  is  generally 
needful,  June  and  July,  and  during  the  longest  days  of 
summer,  is  the  very  best  time  ;  for  wounds  of  all  kinds  heal 
admirably  at  this  period,  the  wood  remaining  sound  and 
bright;  and  even  a  tree  debarked  at  this  season  recovers  a 
new  bark  immediately. 

Trees  ought  not  to  be  pruned  in  February  and  March,  at 
the  time  the  frost  is  coming  out  of  the  ground.  This  is 
the  season  when  most  trees,  and  particularly  the  vine  and 
sugar  maple,  bleed  most  copiously  and  injuriously.  It 


52  NEW   AMERICAN    OBCHARDIST. 

causes  inveterate  canker ;  the  wounds  turn  black,  and  the 
bark,  for  perhaps  several  feet  below,  becomes  equally  black, 
and  perfectly  dead,  in  consequence  of  the  bleeding. 

The  lower  side  limbs  of  young  trees  in  the  nursery, 
should  be  gradually  shortened,  but  not  suddenly  close- 
pruned;  they  are  essential  for  a  time  to  strengthen  the 
trunk,  and  to  the  upright  and  perfect  formation  of  the 
tree. 

SECTION   XII.  —  Noxious  INSECTS,  ETC. 

SUBS.  1st.  APHIS,  PUCERON,  VINE  FRETTER.  Of 
this  genus  of  insects  there  are  many  varieties  ;  they  prey 
on  the  leaves  of  different  plants.  Various  modes  for  their 
extermination  have  been  successfully  tried.  Infusions  of 
tobacco-water,  or  of  aloes,  or  elder  leaves,  or  of  Cayenne 
pepper,  thrown  on  the  leaves  with  a  syringe,  are  said  to  be 
effectual.  Willis's  syringe  is  the  best  known  for  this  pur- 
pose. Sulphur  dusted  on  them  with  swan-down  puff  has 
been  highly  recommended.  Lime  water  answers  in  many 
cases,  and  even  soap  suds.  Lastly,  hot  vinegar  is  a  power- 
ful application. 

SUBS.  2d.  BORER.  The  borer  is  a  destructive  worm, 
which  perforates  the  wood  of  the  apple  and  quince  at  the 
surface  of  the  earth,  or  a  little  below,  where  the  bark  is 
tender.  If  the  insects  have  once  entered  the  tree,  they 
must  be  dug  out,  or  destroyed,  by  introducing  a  sharp,  flex- 
ible wire,  and  the  aperture  must  afterwards  be  filled  with 
clay  or  mortar.  The  eggs  which  produce  this  insect  are 
deposited  from  the  last  of  April  to  the  beginning  of  June. 
To  prevent  their  attacks  and  secure  the  trees  effectually, 
nothing  more  is  necessary  than  to  surround  it,  a  little  be- 
fore the  season  when  the  eggs  are  deposited,  either  with  a 
small  conical  mound  of  unleached  ashes,  or  clay,  or  mor- 
tar, or  with  a  wrapper  of  brown  paper,  as  recommended 
for  the  peach.  For  small  trees,  a  solution  of  two  pounds 
of  good  potash  in  seven  quarts  of  water,  applied  with  a 
brush,  from  the  height  of  a  foot  quite  down  to  the  surface, 
is  a  very  cheap,  easy,  and  effectual  mode  of  preserving 
trees  from  their  attacks,  provided  the  application  is  made 
at  the  suitable  season. 

In  some  parts  of  New  Jersey  the  worm  is  very  destruc- 
tive to  the  peach  tree.  They  enter  at  the  surface  of  the 


NOXIOUS    INSECTS.  53 

earth,  or  but  a  little  beneath,  and  where  the  bark  is  tender. 
This  worm  feeds  on  the  alburnum,  girdling  the  tree  be- 
neath the  bark.  Refuse  tobacco  has  been  applied  around 
the  trunk  of  the  tree  with  good  effect.  Another  mode  of 
effecting  the  destruction  of  the  worm  is  by  very  strong 
brine,  a  small  cavity  being  formed  around  the  trunk  at  the 
surface ;  a  pint  of  brine  is  poured  in ;  this  entering  the  cavity 
destroys  the  worm  at  once.  Old  beef  brine  is  supposed 
to  be  best.  And  it  should  be  applied  once  in  spring  and 
twice  during  summer.  But  the  preventive  of  leached  or 
unleached  ashes,  as  above  recommended,  is  to  be  preferred. 
Even  a  small  conical  mound  of  common  soil,  or  of  rubbish, 
placed  around  the  trunk  in  May,  has  been  found  an  effec- 
tual safeguard ;  but  this  mound  must  be  levelled  annually 
in  October,  that  the  bark  of  the  tree  may  harden. 

SUBS.  3d.  CURCULIO.  The  curculio,  in  those  parts  of 
the  country  where  it  has  gained  a  habitancy,  is  the  most 
destructive  of  all  enemies  to  fruit.  The  curculio  is  a 
winged  insect  or  beetle,  which  rises  from  its  earthy  bed, 
and  chrysalis  state,  about  the  time  the  young  fruit  is  form- 
ing in  spring.  They  crawl  up  the  trees,  and,  when  suffi- 
ciently numerous,  they  puncture,  and  deposit  an  egg  in 
every  fruit,  particularly  those  possessed  of  smooth  skins,  as 
the  apricot,  nectarine,  and  plum.  They  are  stated  to  con- 
tinue their  work  of  destruction  till  autumn;  the  egg  thus 
deposited,  soon  hatches,  and  produces  a  worm,  which  preys 
on  the  fruit,  causing  it,  in  most  cases,  to  fall  prematurely. 
With  those  fruits  which  I  have  just  named,  the  destruction 
is  usually  almost  total,  in  those  parts  of  the  country  where 
this  insect  abounds.  Yet  it  is  stated  as  a  fact  by  Dr.  Til- 
ton,  that  of  two  trees  frequently  standing  so  near  each 
other  as  to  touch,  the  fruit  of  one  has  been  destroyed,  and 
the  other  has  escaped ;  so  little  and  so  reluctantly  do  these 
insects  incline  to  use  their  wings.  After  the  fruit  thus  in- 
jured has  prematurely  fallen,  and  gone  to  decay,  the  worms 
descend  into  the  earth,  where  they  remain  during  the  win- 
ter, in  their  chrysalis  state,  till  the  warmth  of  spring  again 
calls  them  forth  to  renew  their  depredations  The  cherry, 
though  equally  liable  to  their  attacks,  yet  from  the  multi- 
tude of  fruits  which  they  produce,  and  their  early  maturity, 
usually  escapes  with  but  a  partial  destruction ;  and  the  peach 
escapes  in  a  great  measure,  from  the  rough  and  woolly  na- 


54  NEW    AMERICAN    ORCHARDIST. 

ture  of  its  skin.  The  apple,  although  equally  obnoxious 
to  its  attacks,  frequently  survives,  although  disfigured  in  its 
form  and  lessened  in  its  size.  The  pear,  although  some- 
times attacked,  yet  seems  to  escape  the  best  of  them  all. 

Various  modes  have  been  recommended  and  practised  to 
destroy  this  insect,  or  avert  its  attacks.  Some  have  recom- 
mended kindling  small  and  numerous  fires  in  the  orchard 
by  night,  on  the  supposition  that,  like  the  miller,  they  would 
be  attracted  by  the  light,  and  precipitate  themselves  into 
the  flames.  And  some  have  asserted  that  the  odor  of  tar 
annoys  and  disconcerts  them,  and  have  therefore  recom- 
mended to  suspend  slips  of  shingles  to  various  parts  of  the 
tree,  which  are  to  be  frequently  dipped  in  tar.  If  the 
odor  of  common  tar  has,  indeed,  been  found  so  efficacious 
as  is  asserted,  I  would  recommend  that  the  coal  tar,  which 
may  be  purchased  at  the  gas  works  in  all  our  principal 
cities,  be  tried  with  the  same  intenU  This  last  substance 
has,  it  is  asserted,  an  odor  so  lasting,  and  so  powerful  and 
annoying,  that  experiments  are  making  by  gentlemen  in 
Nantucket,  by  covering  with  this  substance  the  exposed 
planks  of  their  ships  which  sail  to  the  Pacific,  to  preserve, 
them  from  the  destruction  caused  by  the  sea  worm. 

It  has  been  noticed,  that  trees  situated  in  lanes  and 
extensive  yards,  where  numerous  cattle  are  confined,  gen- 
erally escape  the  attacks  of  the  curculio.  This  is  supposed 
to  be  in  part  owing  to  the  ground  being  trodden  so  hard 
as  to  render  it  difficult  for  the  worm  to  enter  the  earth,  and 
to  the  annoyance  and  fright  to  which  this  timid  insect  is 
subjected,  by  the  cattle  tubbing  against  the  trees.  The 
insects,  according  to  Dr.  Tilton,  in  such  cases  of  fright, 
roll  themselves  into  a  little  ball,  and  fall  to  the  ground, 
where  they  become  liable  either  to  be  trodden  to  death,  or 
devoured  by  the  farm-yard  poultry  as  a  delicious  morsel. 
Poultry  of  all  species  have  been  recommended  as  very 
useful,  from  the  multitudes  of  insects  they  devour,  they 
being  particularly  fond  of  the  beetle  tribe. 

A  case  is  mentioned  by  Dr.  Tilton  [see  Dom.  Ency.l  of 
Colonel  T.  Forest,  of  Germantown,  who,  having  a  fine  plum 
tree  near  his  pump,  tied  a  rope  from  the  tree  to  his  pump 
handle,  so  that  the  tree  was  gently  agitated  every  time  there 
was  occasion  to  pump  water.  The  consequence  was,  that 
the  fruit  on  this  tree  was  preserved  in  the  greatest  perfection. 

Hogs  are  stated  to  be  extremely  useful  in  orchards,  by 


NOXIOUS    INSECTS.  55 

devouring  at  once  the  fallen  fruit  and  the  insect  which  it 
contains.  And  provided  the  hogs  are  sufficiently  numerous 
to  devour  every  fallen  fruit,  they  will  shortly  exterminate 
the  insects  from  the  orchard  in  which  they  are  permitted 
to  roam. 

Paving  the  Ground.  This  is  said  to  be  a  most  effectual 
mode  of  preserving  fruit  from  the  attacks  of  the  curculio. 
By  preventing  its  descent  into  the  earth,  it  finds  no  win- 
ter habitation.  The  ground  should  first  be  well  manured, 
and  the  whole  surface  well  paved  with  the  common  stones 
which  so  often  encumber  the  fields.  The  trees,  in  this 
case,  may  be  set  very  close.  The  excess  of  rain  being 
carried  off  by  the  pavement,  and  their  luxuriance  being 
thus  restrained,  such  trees  must  not  only  produce  great 
crops,  but  from  the  effect  of  the  sun  on  the  naked  pave- 
ment, the  fruit  must  be  of  the  finest  quality.  [See  what 
is  further  said  under  the  article  VINE.] 

Another  and  ingenious  mode  of  destroying  the  curculio 
has  lately  been  devised  by  my  friend  Dr.  Joel  Burnet,  of 
Sotrthboro',  Massachusetts,  and  in  the  single  instance 
only,  in  which  he  has  tried  the  experiment,  it  has  proved 
completely  successful.  There  stood  in  his  garden  a 
young  plum  tree  of  the  Prince's  Imperial  Gage,  which  was 
filled  with  blossoms  every  year,  but  bore  no  fruit.  Early 
in  spring,  a  hen,  with  an  early  brood  of  chickens,  was 
placed  in  a  coop  beneath  the  tree.  Thus  were  all  the 
curculiones  destroyed  in  the  interval,  soon  after  they  arose 
from  the  earth,  and  before  they  had  recovered  strength 
sufficient  to  take  to  their  wings  or  ascend  the  tree. 
This  plum  tree,  in  that  year,  bore,  in  consequence,  a  very 
large  crop  of  fruit.  He  observed  that  the  curculio  often 
ascended  by  aid  of  its  wings. 

SUBS.  4th.  SLUG  WORM.  These  insects  sometimes 
appear  on  the  upper  surface  of  the  leaves,  especially  those 
of  the  pear,  in  the  month  of  July  ;  and  sometimes  they  ap- 
pear again  early  in  autumn.  They  are  covered  with  a 
glutinous  substance,  and  their  destruction  is  easily  effected 
by  simply  sifting  slacked  lime  over  them  ;  dry  ashes,  howev- 
er, answers  equally  as  well.  For  large  trees,  an  oblong  tin 
vessel,  perforated  at  the  bottom  with  numerous  small  holes, 
and  partly  filled  with  lime  or  ashes,  may  be  suspended  by 
a  string  from  along,  slender,  and  elastic  pole.  This,  being 


56  NEW    AMERICAN    ORCHARDIST. 

shaken  over  a  tree,  distributes  the  lime  amongst  the  leaves, 
and  the  slugs  are  speedily  destroyed.  A  man  may  go  over 
a  large  tree  in  a  few  minutes. 

SUBS.  5th.  WASPS.  Mr.  Bartram  has  recommended, 
for  the  destruction  of  wasps,  which  devour  and  puncture  the 
grapes  in  vineyards,  that  shallow  vessels,  containing  sugar 
and  water,  or  molasses  and  water,  should  be  placed  on  the 
windward  side  of  the  vineyard.  The  sweet  perfume  at- 
tracts them  from  a  great  distance  from  the  leeward ;  they 
are  thus  destroyed,  by  partaking  inordinately  of  the 
liquid. 

Mr.  Knight  has  informed  us,  that  the  wasps  disappeared 
from  his  vine  house,  after  he  had  surrounded  it  in  part 
with  a  hedge  of  the  yew  tree. 

For  the  destruction  of  some  other  varieties  of  insects, 
see  APPLE,  PEAR,  PEACH,  and  PLUM. 

SUBS.  6th.  THE  WHITE  MEALY  INSECT.  This  insect 
is  described  by  English  writers  as  an  insect  of  a  most  per- 
nicious character,  covering  the  trees  and  branches.  Here 
it  is  little  known.  I  must  refer  to  them  for  the  remedies. 

"  Take  half  a  peck  of  quick  lime,  half  a  pound  of  flour  of 
sulphur,  and  a  quarter  of  a  pound  of  lamp  black.  Mix  the 
whole  together  with  as  much  boiling  water  as  will  form  the 
ingredients  into  a  thick  paint.  This  composition  is  recom- 
mended to  be  applied  to  the  stems  and  limbs  of  apple  trees 
which  are  infested  with  the  white  mealy  insect,  having 
previously  removed  the  moss  and  loose  bark  by  scraping 
them  off  with  a  strong  knife,  or  some  other  instrument 
adapted  to  the  purpose. 

"  In  using  the  composition,  it  will  be  most  efficacious  if 
applied  in  a  warm  state,  or  something  more  than  blood 
heat"  —  Lindley. 

On  young  trees,  Mr.  Lindley  further  informs  us,  "  vine- 
gar will  effectually  destroy  this  insect;  but  would  be  too 
expensive  to  be  applied  when  the  trees  are  large." 

SUBS.  7th.  THE  ROSE  BUG.  These  insects  have  of 
late  proved  very  destructive,  by  devouring  the  leaves,  not 
only  of  rose  bushes,  but  also  of  the  cherry  tree,  and  various 
other  trees ;  and  rewards  have  been  offered  by  the  Massa- 
chusetts Horticultural  Society,  for  some  easy  and  eflfec- 


NOXIOUS    INSECTS.  57 

tual  mode  of  preventing  their  ravages,  and  of  effecting 
their  destruction.  A  mode  has  been  proposed  and  tried, 
which  is  asserted  to  have  proved  completely  successful. 
It  consists  in  simply  dredging  the  leaves  with  fine  black 
pepper,  from  a  common  pepper-box ;  the  application  may 
be  the  most  effectual,  if  applied  while  the  dew  is  on  the 
leaf.  Refuse  Scotch  snuff,  finely  pulverized,  it  is  asserted, 
will  answer  the  same  effectual  purpose. 

DESTRUCTION  OF  INSECTS  BY  LAMPS  DURING  NIGHT. 
In  France  the  vines  are  sometimes  infested  by  a  moth  or  in- 
sect called  pyrale,  which  produces  a  caterpillar,  so  injurious 
to  the  vines,  that  they  often  destroy  the  entire  crop  through- 
out whole  districts.  The  evil  was  considered  of  sufficient 
importance  to  induce  the  government  of  that  country  to  em- 
ploy Professor  Adouin,  of  Paris,  to  investigate  the  subject, 
and  to  discover,  if  possible,  the  remedy.  An  account  of  his 
researches  for  the  destruction  of  the  pyrale  was  published 
in  France  in  1838,  and  republished  in  Loudon's  Gardener's 
Magazine.  By  that  account,  it  appears  that  the  most  ef- 
fectual method  for  the  destruction  of  the  moth  which  had 
been  discovered,  was  to  place  amongst  the  vines,  in  the  night 
time,  lamps  enclosed  in  glass,  and  suspended  over  saucers  of 
oil.  The  moths  fly  to  the  light  from  all  sides,  which  they 
are  prevented  from  touching.  By  repeatedly  striking  against 
the  glass,  in  their  vain  attempts  to  get  at  the  light,  the 
moths  fall  down,  and  are  drowned  in  the  oil. 

One  cultivator,  in  the  year  1837,  placed  in  his  vineyard, 
in  one  night,  at  the  distance  of  twenty-five  feet  asunder, 
each  way,  two  hundred  of  these  lamps,  each  of  which  burned 
two  hours,  during  which  time  150  moths,  on  an  average, 
were  taken  in  each  saucer  of  oil,  making  in  all  30,000  in- 
sects ;  a  fifth  part  of  these  moths  being  females,  each  of 
which,  on  an  average,  would  have  laid  150  eggs,  which,  in  a 
few  days,  would  have  produced  900,000  caterpillars.  During 
a  similar  period  in  one  night,  on  the  7th  of  August,  180 
lamps  in  that  same  vineyard  caught  14,000  insects,  three 
fourths  of  which  were  females,  which,  making  allowance  of 
more  than  one  half  as  lost,  would  have  produced  1 ,080,000 
caterpillars.  Fortunately,  the  pyrale  is  not  known  in  Amer- 
ica ;  yet  it  is  considered  certain,  that  the  same  plan  might 
prove  equally  successful  for  the  destruction  of  many  other 
insects  of  an  equally  pernicious  character.  It  merits  trial 
for  the  curculiones.  [See  APPENDIX,  p.  427.] 


APPLE.—  (Pyrus  Malm.) 


THE  apple  is  a  large,  wide-spreading  tree ;  the  leaves  are 
ovate;  the  flowers,  which  are  produced  on  the  wood  or 
spurs  of  the  former  year,  or  of  two  years'  growth,  are  in  ter- 
minating umbels ;  the  fruit  is  a  roundish  pome,  its  base 
umbilicate,  of  a  color  varying  from  green  or  white  to  yel- 
low, to  red,  or  violet ;  of  a  sweet  or  subacid  flavor. 

In  its  wild  state  it  is  denominated  a  crab-apple,  and  is  a 
thorny  tree,  with  small  leaves,  and  a  small,  unpleasant,  acid 
fruit ;  and  from  the  crab-apple  it  is  supposed  all  our  finest 
varieties  have  been  produced  by  cultivation.  The  apple  is 
supposed  to  have  been  introduced  into  Britain  by  the  Ro- 
mans; and  although  Mr.  Bartram  has  described  a  crab- 
apple,  a  native  of  our  country,  the  Pyrus  coronaria,  a 
globular- formed,  beautiful  yellow  fruit,  an  inch  in  diame- 
ter, excellent  for  preserving,  with  blossoms  of  a  gay  and 
beautiful  appearance  in  spring,  yet  it  is  supposed  that 
our  stock  of  apples  originated  not  from  this,  but  from 
Europe. 

The  apple  is  said  to  flourish  in  every  part  of  the  United 
States,  except  the  low  lands  of  the  maritime  districts  of 
Carolina,  Georgia,  and  Florida,  and  the  low  prairies  or 
savannas  bounding  on  the  Gulf  of  Mexico ;  and  good 
judges  assert  that  the  apples  of  England,  and  of  the  north 
of  France,  are  not  to  be  compared,  for  excellence  of  flavor, 
to  those  produced  in  our  climate. 

USES. 

Apples,  when  well  ripened,  form  an  exceedingly  whole- 
some food  in  their  raw  state  ;  and  from  the  qualities  which 
they  possess,  their  habitual  use,  according  to  Mr.  Knight, 
destroys  the  artificial  appetite  for  strong  fermented  liquors 
and  the  preparations  of  alcohol.  They  abate  thirst,  and, 
boiled  or  roasted,  says  Loudon,  "  they  fortify  a  weak  stom- 


APPLES.  59 

ach,  and  are, excellent  in  dysentery,  and  equally  efficacious 
in  putrid  and  malignant  fevers,  with  the  juice  of  lemons 
and  currants.  Scopoli  recovered  from  a  weakness  of  the 
stomach  and  indigestion  by  using  them."  Dr.  Willich  has 
also  informed  us  (Dom.  Ency.)  that,  "  In  diseases  of  the 
breast,  such  as  catarrhs,  coughs,  consumptions,  &-c.,  in 
their  roasted,  boiled,  or  stewed  state,  they  are  of  consider- 
able service.  They  may  also  be  usefully  employed  in  de- 
coctions, which,  if  drank  plentifully,  tend  to  abate  febrile 
heat,  as  well  as  to  relieve  strictures  in  pectoral  complaints." 
The  usual  modes  of  cooking,  or  preparation  for  common 
use,  are  too  well  known  to  need  describing. 

Deduit  of  Mazeres  [Philips]  has  found  that  one  third 
of  apple  pulp,  baked  with  two  thirds  of  flour,  having  been 
properly  fermented  with  yeast  for  twelve  hours,  makes  very 
excellent  bread,  full  of  eyes,  and  extremely  palatable.  In 
perfumery,  the  pulp  beat  up  with  lard  forms  pomatum. 
And  Bosc  observes,  that  the  prolonged  stratification  of  apples 
with  elder  flowers  in  a  close  vessel,  gives  the  former  an 
odor  of  musk,  extremely  agreeable.  An  excellent  jelly  is 
thus  prepared  from  them :  They  are  pared,  quartered,  and 
the  core  removed,  and  put  in  a  closely-covered  pot,  without 
water,  in  an  oven,  or  over  a  fire.  When  well  stewed,  the 
juice  is  to  be  squeezed  through  a  cloth,  a  little  white  of  an 
egg  is  added,  and  then  sugar  ;  and  lastly,  it  is  skimmed,  and 
by  boiling  reduced  to  a  proper  consistence. 

Apples  are  preserved  for  winter  use,  by  being  quartered, 
and  boiled  in  the  unfermented  juice  of  the  apple,  which 
has  been  concentrated  by  long  boiling;  but  for  this  pur- 
pose the  boiling  sirup  of  the  sugar  cane  or  molasses  is  pre- 
ferred ;  in  some  cases  it  is  more  economical.  Apples  are 
also  preserved  by  drying;  first  being  pared  by  machinery 
constructed  for  this  purpose,  and  quartered,  they  are  dried 
fither  in  the  sun  or  in  ovens ;  in  this  state  they  may  be 
long  preserved,  and  form  a  valuable  article  for  domestic 
u.-c,  for  sea  stores,  or  for  exportation. 

Mr.  Knight,  in  his  treatise  on  the  tipple  and  the  pear,  has 
informed  us,  that  the  juice  of  both  these  fruits  may  be  used 
advantageously  on  long  voyages.  He  has  often  reduced  it 
by  boiling  to  the  consistence  of  weak  jelly ;  and  in  this  way, 
although  intentionally  exposed  to  the  atmosphere  of  differ- 
ent temperatures,  he  has  preserved  it  for  several  years 


60  NEW    AMERICAN    ORCHARDIST. 

without  the  slightest  change.  In  this  concentrated  state 
it  has  been  supposed  that  a  few  pounds  added  to  a  hogs- 
head of  water  might  form  a  good  liquor,  similar  to  perry  or 
cider.  It  might  also,  as  he  supposes,  answer  as  a  substi- 
tute for  the  rob  of  lemons  and  oranges,  and  at  much  less 
expense. 

The  late  Hon.  Timothy  Pickering  has  related  the  ac- 
count of  the  efficacy  of  sweet  apples  in  the  cure  of  a  sick 
horse  :  it  is  also  stated  that  horses,  cattle,  and  swine,  fatten 
in  a  remarkably  short  space  of  time  when  fed  on  sweet  ap- 
ples. It  is  true,  cattle  may  have  been  injured  by  breaking 
into  orchards  and  devouring  at  once  an  inordinate  quantity 
of  the  forbidden  fruit ;  but  this  is  equally  true,  when  they 
have  broken  into  cornfields  ;  yet  neither  are  injurious  when 
used  as  regular  food.  And  it  is  thought  by  many,  that  the 
earliest  fruit,  the  windfalls,  may  be  more  profitably  con- 
sumed by  permitting  cattle  and  swine  regularly  to  range 
the  orchards,  than  by  being  gathered  for  the  purposes  of 
distillation. 

The  unfermented  juice  of  sweet  apples  is  sometimes,  by 
boiling,  converted  into  molasses,  in  those  places  where  this 
article  is  not  easily  obtained.  But,  for  the  manufacture  of 
molasses  or  sugar,  it  is  not  altogether  improbable  that  the 
potato,  or  the  sugar  beet,  from  some  late  experiments,  may 
offer  in  future  a  much  more  profitable  resource. 

VARIETIES. 

The  varieties  of  apples  are  described  in  three  classes. 
CLASS  I.  —  Varieties  in  cultivation  in  the  United  States. 

CLASS  II.  —  Select  Foreign  Varieties  deserving  trial 
with  us. 

CLASS  III.  —  Select  Varieties  for  Northern  Climes. 

NOTE.  —  Those  described,  on  the  authority  of  Judge 
Duel,  of  the  first  class,  are  considered  by  him  as  among  the 
best  varieties  of  that  country.  M.  refers  to  Mr.  Manning, 
and  Z».  to  Mr.  Lyman. 


SUMMER  APPLES. CLASS  I.  61 


.CLASS    I. 

A  SELECT  DESCRIPTIVE  LIST  OF  THE  APPLES  IN 
CULTIVATION  IN  THE  UNITED  STATES. 

SECTION     I. 

SUMMER    APPLES. 

1.  *AMERICAN    SUMMER    PEARMAIN. 

The  tree  bears  abundantly.  The  fruit  is  of  medium 
size,  oblong ;  of  a  bright  red,  streaked  and  blotched  with 
deeper  red  next  the  sun ;  occasionally  a  fine  yellow  ground 
is  visible;  the  flesh  very  tender,  very  juicy,  fine-flavored, 
and  excellent  either  for  the  dessert  or  for  cooking.  It 
ripens  the  middle  of  August,  and  is  highly  deserving  of 
cultivation. 

2.  BEAU.     Judge  Bud. 

"Fruit  three  inches  in  diameter,  two  and  one  fourth 
deep ;  eye  in  a  regular  and  shallow  cavity ;  stalk  short, 
not  projecting  beyond  the  base;  skin  yellowish  green, 
with  a  faint  blush  on  the  sun  side,  and  dotted  with  white; 
flesh  white  and  crisp  ;  juice  abundant  and  agreeably  acid. 
A  fine  dessert  and  culinary  fruit  from  end  of  Aug.  to  Oct." 

3.  *BENONI. 

Medium-sized,  of  a  fine  red  color,  flavor  subacid  and 
good.  One  of  the  best  apples  of  the  season,  ripening  the 
last  of  July.  A  native,  introduced  to  notice  by  Mr.  E.  M. 
Richards,  of  Dedham. 

4.  *EARLY   SWEET   BOUGH. 

The  size  varies  from  medium  to  large ;  the  form  is  ob- 
long;  the  skin  smooth,  of  a  pale  yellow  color;  the  stalk  is 
short ;  the  flesh  is  white,  tender,  juicy,  sweet,  and  excellent. 
One  of  the  very  best  dessert  apples  of  its  season,  which  is 
early  in  August. 

5.  *EARLY   HARVEST. 

PRINCE'S   HARVEST,  )      r  r 

EARLY  FRENCH    REINETTE,  $    V   ° 

The  tree  is  of  medium  vigor  ;  not  very  productive.     At 
Salem  this  variety   begins  to   show   evident  symptoms  of 
decay.     A   fruit  above   the  medium  size ;    globular,    de- 
6 


62  NEW    AMERICAN    ORCHAHDIST. 

pressed;  of  a  pale  yellow  color  ;  the  flesh  white,  juicy,  ten- 
der, rather  acid,  but  pleasant.  Last  of  July.  It  is  good 
for  cooking. 

e.   EARLY  RED  JUNEATING. 


EVE  APPLE  of  the  Irish, 

This  is  not  the  American  variety  of  the  same  name. 

The  fruit  is  rather  small;  rather  oblong;  greenish  yellow 

in  the  shade,  of  a  deep  red  color,  with  streaks,  next  the  sun  ; 

the  flesh  is  white,  juicy,  pleasantly  acid.     The  last  of  July. 

7.  LARGE   YELLOW   SUMMER.     L. 

A  large  fruit  of  surpassing  excellence  ;  the  branches  are 
pendulous;  the  tree  bears  well,  but  does  not  bear  young. 
August,  September.  Introduced  to  notice  by  Mr.  Lymin, 
of  Manchester,  Conn. 

8.  'MAIDEN'S    BLUSH. 

HAWTHORNDEN  of  the  English. 

Fine  specimens  of  this  excellent  fruit  have  been  exhib- 
ited by  John  Mackay,  Esq.,  of  Boston,  raised  on  his  farm 
in  Weston,  and  the  premium  of  the  Massachusetts  Horti- 
cultural Society  was  awarded  to  him  on  this  fruit  in  1833. 
The  fruit  is  very  large  and  beautiful  ;  flattened  ;  the  skin 
smooth,  of  a  yellow  color  in  the  shade,  finely  contrasted 
with  fine  red  next  the  sun;  the  flesh  white,  tender,  and 
sprightly  ;  remarkably  light  ;  good  for  the  table  or  for  cook- 
ing. The  tree  bears  certainly  and  abundantly.  Mr.  Coxe 
informs  us  that  it  is  eminently  qualified  for  drying,  and  is  a 
very  popular  apple  in  the  Philadelphia  market.  August  to 
October. 

9.  *PORTER. 

The  tree  is  of  upright  growth,  of  medium  vigor  ;  a  great 
bearer.  The  fruit  above  the  medium  size,  oblong,  light 
yellow,  with  a  pale  blush  next  the  sun  ;  its  flavor  sprightly 
and  pleasant.  A  popular  fruit  in  the  Boston  market,  one 
of  the  most  productive  and  profitable;  and  very  beautiful. 
This  native  fruit  originated  at  Sherburne,  Mass.,  on  the 
grounds  of  the  Rev.  Samuel  Porter. 

10.  *PUMPKIN   SWEETING  of  New  England. 
The  tree  grows  vigorous  and  upright  ;    the  leaves  very 

large.  The  fruit  is  very  large,  round,  flattened,  of  a  yel- 
low russet  color  ;  the  flesh  very  sweet  and  excellent.  It 
ripens  from  August  to  October. 


SUMMER   APPLES.  —  CLASS    I.  63 

11.  *RED  ASTRACAN. 

The  leaves  are  long  ;  these  and  the  wood  are  of  a  purple 
color.  An  eminently  beautiful  and  very  early  apple,  of  me- 
dium size,  nearly  globular,  of  a  rich  crimson  color,  covered 
with  fine  bloom.  The  flesh  is  white,  crisp,  and  juicy,  of 
agreeable  flavor.  The  tree  is  very  productive.  A  new 
Russian  fruit,  which  proves  fine  with  us. 

12.  RED  QUARENDON. 

Medium-sized,  globular,  or  flattened ;  of  a  deep  red  color, 
approaching  to  purple ;  of  a  sprightly,  pleasant,  and  peculiar 
flavor.  A  foreign  fine  fruit.  It  is  productive  at  the  late 
Governor  Gore's.  August  to  November. 

13.  SAINT   LAWRENCE.     Corse. 

"  A  large,  beautiful,  and  excellent  fruit,  ripening  in  Sep- 
tember." It  lately  originated  near  Montreal,  where  the 
fruit  sells  readily  for  from  fifty  to  sixty  cents  a  dozen.  So 
says  Mr.  Corse,  who  has  lately  forwarded  the  scions. 

14.  SAPSON. 

SAPSONVINE. 

The  fruit  is  of  medium  size  ;  of  a  bright  red  color,  deep- 
ly stained  in  its  flesh,  which  is  very  juicy  and  pleasant.  A 
very  beautiful  fruit,  an  abundant  bearer,  and  much  es- 
teemed. Ripe  from  August  to  October. 

15.  *SOPSAVINE. 

A  very  early  summer  fruit,  of  medium  size ;  covered  with 
stripes  of  red  on  a  greenish  yellow  ground  ;  a  pleasant 
and  beautiful  fruit,  ripening  the  last  of  July. 

16.  'SUMMER  QUEEN.     Coxe. 

The  tree  grows  vigorous ;  its  branches  incline  downward  ; 
a  great  and  constant  bearer.  The  fruit  is  one  of  the  most 
beautiful  known,  and  of  the  finest  quality  for  the  dessert,  or 
for  cooking.  It  is  large,  contracted  at  the  crown,  fine  yel- 
low in  the  shade,  striped  with  red  ;  fine  deep  red  next  the 
sun  ;  the  flesh  is  yellow,  rich,  sweet,  perfumed.  It  ripens 
in  August. 

17.  SUMMER   ROSE. 

A  medium-sized,  beautiful  fruit,  of  a  round  or  flattened 
form  ;  of  a  bright,  shining  yellow  color,  streaked  or  marbled 
with  red  ;  the  flesh  juicy,  sweet,  and  excellent,  either  for 
the  dessert  or  for  cooking.  Early  in  August. 

18.  'WILLIAMS   APPLE. 

A  beautiful  fruit,  of  medium  size  and  oblong  form  ;     its 


64  NEW    AMERICAN    OBCHARDIST. 

color  deep  red ;  flavor  sprightly,  and  very  pleasant.  It  ri- 
pens the  first  of  August,  and  continues  ripening  to  Septem- 
ber. A  native  fruit,  found  on  the  farm  of  Major  Benjamin 
Williams,  of  Roxbury. 


SECTION    II. 

AUTUMN    FRUIT. 

19.  AMERICAN    NONPAREIL.     Coze. 

A  beautiful  and  excellent  fruit ;  medium-sized,  oblong ; 
contracted  at  its  summit ;  of  a  yellow  color,  streaked  and 
stained  with  bright  red  next  the  sun.  Externally  it  resem- 
bles the  Hubbardston  Nonsuch.  The  flesh  is  white,  firm, 
juicy,  and  good.  October  and  November. 

20.  AUNT'S   APPLE.     Coze. 

The  tree  grows  feeble,  but  bears  most  abundantly.  The 
fruit  is  beautiful,  large,  oblong;  the  skin  is  smooth, 
streaked  with  lively  red  on  a  yellow  ground ;  the  flesh 
yellow,  melting,  and  juicy  ;  of  an  agreeable  flavor,  but  not 
rich.  A  popular  market  fruit,  cultivated  extensively  in  the 
eastern  counties  of  Pennsylvania.  November. 

21.  *BOXFORD.     M-. 

A  very  superior  fruit ;  large,  flat,  and  striped  with  red 
on  a  yellow  ground;  the  flesh  is  tender,  and  the  flavor 
excellent.  A  new  variety,  which  originated  on  the  farm  of 
Mr.  Peter  Towne,  in  Boxford,  Mass.  The  fruit  ripens  in 
September  and  October,  and  the  tree  is  a  great  bearer. 

22.  *BRABANT   BELLE  FLEUR. 

Very  large  and  handsome ;  of  great  solidity  ;  rather 
conical ;  slightly  ribbed ;  yellow,  colored  with  red  stripes ; 
juicy,  and  of  very  pleasant  flavor;  proves  a  fine  fruit. 
Scions  of  this  fruit  were  received  from  the  London  Hort. 
Soc.  November. 

23.  CANADIAN   REINETTE.  Pom.Mag.BonJard. 
GROSSE  REINETTE  D'ANGLETKRRE  of  Duk. 

REINETTE  DE  CANADA.     Bon  Jard. 
REINETTE  GROSSE  DE  CANADA.     Hort.  Soc.  Cat. 
REINETTE  DE  CANADA  A  COTES.     Ib. 

REINETTE  DZ  CAEN.    According  to  Pom.  Mag.    PORTUGAL  AP- 
PLE.    Ib. 

MELA  JANUERA.  Ib.    REINETTE  DE  CANADA  BLANCHE. 
A  very  large  and   beautiful  fruit ;    globular,  flattened, 


APPLES. CLASS    I. AUTUMN.  65 

with  projecting  ribs;  yellow  in  the  shade,  slightly  red  next 
the  sun ;  flesh  firm,  juicy,  with  but  little  acidity,  and  very 
good.  It  has  cavities  at  the  centre,  and  keeps  till  March. 
The  tree  is  very  productive. 

24.  CUMBERLAND   SPICE.     Coxe. 

The  tree  is  very  productive ;  a  fine  dessert  fruit,  large, 
rather  oblong,  contracted  towards  the  summit ;  the  stalk 
thick  and  short;  of  a  pale  yellow  color,  clouded  near  the 
base ;  the  flesh  white,  tender,  and  fine.  It  ripens  in  au- 
tumn, and  keeps  till  winter,  and  shrivels  in  its  last  stages. 

25.  *DRAP    D'OR   OF    FRANCE  of  Coxe  and  Ron- 

ald, but  not  of  Duh.     Mr.  Manning. 

The  tree  is  a  most  productive  variety ;  the  fruit  fine 
and  highly  deserving  of  cultivation.  It  is  very  large,  hand- 
some, of  globular  form,  compressed  a  little  at  summit  and 
base ;  the  stalk  short ;  of  a  fine  yellow  color,  with  occa- 
sional faint  blotches;  flesh  white,  firm,  and  of  good  flavor. 
Season,  September,  October,  and  November. 
2G.  DUCHESS  OF  OLDENBURGH. 

A  very  beautiful  Russian  apple,  valuable  for  the  dessert 
or  sauce  ;  middle-sized  ;  globular  ;  color  golden,  streaked 
with  bright  red;  flavor  pleasant,  rather  acid.  September. 
A  good  bearer. 

27.  DYER,   OR   POMME   ROYAL  of  some. 

So  named  for  Messrs.  Dyer,  of  Cranston,  R.  I.,  and  the 
gentleman  who  has  lately  brought  this  fruit  into  notice  in 
Massachusetts.  A  large  apple,  round,  of  a  yellowish  white 
in  the  shade,  slightly  colored  with  red  next  the  sun  ;  the 
flesh  white,  juicy,  of  a  rich,  saccharine,  stibacid,  and  ex- 
cellent flavor.  A  superior  fruit,  ripening  in  October.  It  is 
sometimes  called  Woodstock. 

28.  EMPEROR  ALEXANDER.    Hort.  Trans.  Lind. 
ALEXANDER,  APORTA. 

The  trees  of  this  Russian  apple  bear  abundantly.  A 
specimen  was  sent  from  Riga,  in  1817,  measuring  5£  inches 
in  diameter,  4  inches  deep,  and  16  inches  in  circumfer- 
ence, and  weighing  19  ounces.  Fruit  very  large,  cordate, 
narrow  at  the  crown  ;  the  eye  in  a  broad,  deep  cavity  ;  stalk 
short,  sunk  to  the  level  of  the  base  ;  greenish  yellow,  slight- 
ly streaked  with  red  in  the  shade,  but  beautifully  marbled 
and  streaked  with  bright  red  and  orange  next  the  sun; 
flesh  yellowish  white,  crisp,  and  very  tender,  juicy,  rich, 


66  NEW    AMERICAN    ORCHARDIST. 

sugary,  of  aromatic  flavor.    Ripe  in  October,  and  will  keep 
till  Christmas.     A  valuable  and  excellent  dessert  fruit. 

29.  FALL   PIPPIN.     Coxe.     Pom.  Mag. 
AMERICAN  FALL. 

REINETTE  BLANCHE  D'ESPAGNE. 

D'EspAGNE,  DE  RATEAU,  COBBETT'S  FALL,  CONCOMBRE  AN- 

CIEN.     According  to  Pom.  Mag. 

This  is  said  to  be  the  national  apple  of  Spain,  there 
called  Camuesar.  The  tree  is  an  abundant  bearer ;  the 
fruit  one  of  the  finest  and  most  beautiful  of  its  season ;  it 
is  very  large,  roundish  oblong,  ribbed  at  its  sides;  the  stalk 
very  short ;  the  skin  smooth,  of  a  yellowish  color,  but 
brownish  red  next  the  sun  ;  the  flesh  yellowish,  crisp,  ten- 
der, with  a  very  rich,  sugary,  high-flavored  juice.  It  ri- 
pens in  October,  and  keeps  till  winter. 

30.  *FAMEUSE. 

POMME  DE  NEIGE. 

A  middle-sized  fruit,  of  globular  or  flattened  form  ;  the 
stalk  short,  deep  sunk ;  the  skin  light  green,  stained  with 
bright  red,  with  small  dark  red  streaks ;  deep  red  next  the 
sun  ;  flesh  white  as  snow,  very  tender  ;  juice  saccharine, 
with  a  musky  perfume.  Ripe  in  October.  A  dessert  ap- 
ple of  a  most  beautiful  appearance.  It  undoubtedly  origi- 
nated in  Canada. 

31.  *FALL   HARVEY. 

Large  and  handsome,  of  a  flattened  form,  with  broad, 
projecting  ribs  ;  skin  bright  clear  yellow,  but  occasionally 
bright  red  next  the  sun  ;  flesh  yellow,  firm,  rich,  and  high- 
flavored  ;  and  in  the  opinion  of  my  friend  Mr.  Manning, 
without  question,  the  finest  fall  and  winter  apple.  A  good 
bearer,  and  deserving  of  extensive  cultivation.  Much  cul- 
tivated in  Essex  county,  Massachusetts,  where  it  is  believed 
to  have  originated. 

32.  *GOLDEN   RUSSET. 

The  tree  is  very  productive ;  the  fruit  of  medium  size ; 
globular;  of  a  golden  russet  color  ;  rich,  juicy,  high-flavored 
and  excellent.  A  superior  fruit,  ripening  in  November. 
A  variety  received  of  Mr.  David  Towne,  of  Topsfield,  Mass. 
There  are  several  inferior  varieties  of  this  name. 

33.  (C.)    *GRAVENSTE1N.     Pom.  Mag. 

Some  assign  this  fruit  to  Italy,  some  to  Gravenstein  in 
Holstein  ;  it  is  said  to  be  the  best  apple  in  Germany.  The 
tree  grows  vigorous,  and  is  very  productive.  The  fruit  is 


AUTUMN  APPLES. CLASS  I.  67 

large,  round,  but  varying  in  form,  angular  at  the  crown ; 
the  eye  in  abroad,  deep,  knobby  cavity;  the  stalk  very 
short,  deep  sunk ;  color  clear  straw  or  yellow,  with  broken 
stripes  of  red  next  the  sun;  the  flesh  pale  yellow,  crisp, 
with  a  juice  vinous  and  high-flavored,  fragrant  and  deli- 
cious. Not  only  a  first-rate  dessert  fruit,  but  its  abundant 
juice  affords  excellent  cider;  and  it  is  excellent  for  drying. 
It  ripens  in  autumn,  and  will  keep  till  into  winter.  This 
fruit  proves  one  of  our  handsomest  and  finest  varieties. 

34.  JENNINGS'S    SWEET.     Dr.  S.  Hildreth. 

A  large  and  most  beautiful  fruit;  yellow,  striped  with 
bright  red;  sweet  and  fine;  very  fine  for  baking.  The 
tree  is  a  great  and  constant  bearer.  The  fruit  originated 
on  the  farm  of  Mr.  Jennings,  at  Marietta,  Ohio.  October 
and  November. 

35.  *KENRICK. 

The  tree  is  of  medium  vigor,  compact  form,  and  very 
productive.  A  large,  round  fruit ;  pale  green  in  the  shade, 
bright  red  next  the  sun  ;  the  flesh  stained  occasionally  with 
red,  is  tender ;  the  juice  abundant,  of  a  rich  subacid,  'and 
excellent  flavor.  A  native,  which  originated  on  the  farm 
of  my  father,  in  Newton. 

36.  *KILHAM  HILL. 

A  beautiful  native  fruit  from  Essex  county ;  one  of  the 
most  popular  in  the  Salem  market.  A  large,  round  apple, 
striped  with  bright  red,  deep  red  next  the  sun ;  the  flesh 
very  rich ;  juice  abundant,  of  a  pleasant  subacid,  and  ex- 
cellent flavor.  Season,  October  and  November. 

37.  LYMAN'S   PUMPKIN   SWEET. 

Very  large  ;  skin  smooth,  pale  yellow  ;  sweet,  juicy,  and 
excellent  for  baking.  The  tree  bears  prodigious  crops 
every  second  year.  Worthy  to  be  in  every  collection. 
October  and  December.  Introduced  by  Mr.  Lyman. 

38.  *LYSCOM. 

A  large  fruit,  striped  with  red,  of  excellent  quality.  It 
ripens  in  October,  and  originated  in  Southboro',  Worcester 
county,  and  was  introduced  by  L.  Peters,  Esq.  This  fruit 
is  by  some  called  Osgood's  Favorite. 

39.  'MONMOUTH   PIPPIN. 

A  superior,  large,  handsome  fruit,  of  excellent  flavor ;  a 
fall  fruit.  The  tree  bears  abundant  crops,  and  the  fruit 


68  NEW    AMERICAN  ORCHARDIST. 

is  one  of  the  most  salable,  productive,  and  profitable  of 
Monmouth  county,  N.  J.,  from  whence  I  received  this  fruit. 

40.  NEWARK   KING.     Coxe. 

A  large,  beautiful  fruit ;  oblong,  contracted  towards  the 
crown  ;  with  a  smooth  skin,  of  a  red  color  dotted  with  yel- 
low ;  of  a  pleasant  flavor.  The  tree  is  of  vigorous  growth, 
spreading,  and  an  abundant  bearer.  It  ripens  in  autumn, 
and  keeps  till  into  winter. 

41.  *ORANGE  PIPPIN.     Pyr.  Mai. 

MARIGOLD  PIPPIN.     Hoxt.  Soc.  Cat'. 

ISLE  OF  WIGHT  ORANGK. 

A  beautiful  fruit,  in  size,  form,  and  color,  much  like  a 
middle-sized  orange;  juice  abundant,  and  of  pleasant  fla- 
vor ;  an  excellent  fruit  for  the  dessert.  The  tree  bears  well. 
October  to  January.  Specific  gravity  of  the  juice,  1.074. 
An  excellent  fruit  for  cider,  according  to  Mr.  Knight.  Ori- 
ginated in  Normandy.  There  is  a  fruit  of  a  similar  char- 
acter and  name,  but  ripening  early,  much  cultivated  in 
Monmouth  county,  N.  J.,  and  there  deemed  one  of  the  most 
salable,  profitable,  and  productive  of  all  their  fall  fruits. 

42.  *ORANGE   SWEETING,  OR  GOLDEN  SWEET. 

The  fruit  is  rather  large,  flattened  at  its  base  and  sum- 
mit ;  the  color  yellow,  or  orange ;  flesh  very  sweet  and 
excellent.  It  ripens  in  September ,  and  keeps  till  December. 
This  fruit  is  in  high  estimation  at  Providence,  where  it  is 
brought  in  sloops  from  Hartford,  Conn.  Highly  esteemed 
there,  and  wherever  known,  and  very  productive. 

43.  POMME   WATER. 

Large,  round,  pale  yellow  at  maturity,  sometimes  red  next 
the  sun  ;  flesh  juicy,  sweet,  and  good.  An  excellent  fruit 
for  the  dessert,  or  for  baking.  From  October  to  January. 

44.  RED   CALVILLE. 

CALVILLE  ROUGE  U'AUTOMNE.  Bon  Jar d. 
This  fruit  is  of  medium  size,  very  beautiful;  of  conical 
form  ;  of  a  fine  red  color,  deep  red  or  crimson  next  the 
sun  ;  the  flesh  stained  with  red,  of  a  vinous  and  sweet 
taste,  and  the  perfume  of  violets.  It  ripens  in  September, 
and  keeps  till  winter. 

45.  *RED  AND  GREEN  SWEETING.     Core. 
PRINCE'S  LARGE  RED  AND  GREEN  SWEETING.     Coxe. 

The  fruit  is  very  large,  of  a  yellow  color  striped  with 
red;  covered  with  deep  red  next  the  sun;  the  form  oblong, 


AUTUMN    APPLES. CLASS    I.  69 

somewhat  contracted  towards  the  summit ;  the  stalk  short; 
the  flesh  tender  and  sweet.  A  very  fine  fruit,  ripening  in 
September. 

46.  *RED   INGESTRIE. 

A  first-rate  dessert  fruit,  of  medium  size ;  globular,  flat- 
tened ;  bright  golden  yellow,  but  next  the  sun  bright  scarlet; 
flesh  crisp,  juicy,  rich,  high-flavored.  The  tree  bears  well. 
Raised  by  Mr.  Knight.  October. 

47.  *SAWYER   SWEETING.     S.  H.  &,  Esq. 

This  fruit  is  as  large  as  the  R.  I.  Greening ;  its  color 
green  in  the  shade,  with  a  blush  next  the  sun ;  it  is  melt- 
ing, and  of  a  delicious  flavor.  The  tree  grows  strong  and 
healthy,  and  the  fruit  ripens  in  October  and  November. 

48.  SEEK-NO-FURTHER  of  Autumn. 

The  tree  is  of  medium  vigor ;  its  branches  incline, 
downwards ;  a  moderate  bearer.  The  fruit  is  large,  round, 
or  conical,  of  a  greenish  yellow  color,  covered  with  broken 
stripes  of  red,  especially  next  the  sun  ;  the  flesh  yellow, 
tender,  juicy,  rich,  subacid,  and  excellent.  October  and 
November.  A  New  England  variety. 

49.  *SPICE   SWEET. 

The  fruit  is  large,  very  beautiful,  very  sweet  and  excel- 
lent ;  the  tree  an  early  and  constant  bearer.  A  native 
fruit,  which  originated  on  the  farm  of  Mr.  Spurr,  in  Taunton, 
Mass.  It  ripens  in  September,  and  belongs  to  the  autumnal 
class.  This  fruit  was  received  of  Mr.  Jacob  Dean,  of 
Mansfield.  It  is  sometimes  called  the  Spurr  apple. 

50.  STROAT.     Judge  Buel 

Above  medium  size  ;  rather  conical,  and  regular  formed  ; 
the  skin  smooth,  yellowish  green ;  the  flesh  yellow,  un- 
commonly tender  and  juicy,  and  of  rich  flavor.  Judge 
Buel  esteems  this  superior  to  any  other  autumn  fruit.  It 
originated  at  Kingston,  N.  Y. 
150.  *SUPERB  SWEET. 

A  most  superior  fruit ;  over  medium  size,  pale  red,  and 
somewhat  striped;  flesh  tender,  and  excellent  flavored. 
It  ripens  in  September,  and  keeps  several  months ;  but 
is  properly  an  autumn  fruit.  The  tree  is  of  vigorous 
growth,  bears  constantly  and  abundantly.  This  excellent 
native  fruit  was  received  of  Mr.  Jacob  Dean,  of  Mansfield, 
Mass.  It  is  highly  deserving  a  place  in  every  collection. 


70  NEW    AMERICAN    ORCHARDIST. 

51.  *YELLOW  INGESTRIE. 

The  tree  bears  early  and  abundantly.  The  fruit  is 
small,  round,  of  a  bright  gold  color,  with  pearly  specks ; 
flesh  yellowish  white,  tender,  delicate,  juicy,  rich,  and 
high-flavored.  September  and  October.  Raised  by  Mr. 
Knight.  An  eminently  beautiful  apple,  which,  as  Judge 
Buel  observes,  bids  fair  to  rival  the  Lady  apple  as  a  fashion- 
able fruit. 

52.  SWEET   RUSSET. 

Large  and  covered  with  russet;  exceedingly  rich  and 
sweet ;  a  very  superior  fruit,  ripening  in  October.  A 
variety  introduced  to  notice  by  Mr.  Lyman,  of  Mansfield, 
Conn. 

53.  *YORK    RUSSETING. 

.  Remarkably  large,  conically  formed,  and  swollen  to- 
wards the  base ;  of  a  yellow  color,  russeted ;  the  flesh 
breaking,  juicy,  subacid,  and  good.  Valuable,  as  a  market 
fruit,  for  cooking  and  other  purposes.  October  to  De- 
cember. The  tree  grows  strong.  The  leaves  are  large. 


SECTION     III. 


WINTER  FRUIT. 

54.  AMERICAN  GOLDEN   PIPPIN.     Judge  Buel 
A  large,  yellow,  winter  fruit,  of  an  agreeable  flavor,  and 

highly  prized.     It  has  but  recently  come  into  notice,  but 
promises  to  become  a  standard  fruit. 

55.  *^ESOPUS   SPITZENBERG. 

Large,  very  beautiful,  and  excellent.  The  tree  grows 
upright ;  the  young  wood  is  slender  and  dark.  It  is  very 
productive.  The  fruit  is  oblong,  covered  with  deep  scar- 
let, deepening  to  dark  crimson  next  the  sun;  the  flesh 
juicy,  of  a  rich,  pleasant  acid,  and  high  flavor.  A  celebra- 
ted fruit.  Season,  December  to  March.  It  originated  at 
New  York.  The  Flushing  Spitzenberg  differs  from  this 
in  being  round  or  flat,  and  the  young  wood  strong  and 
red  and  the  tree  a  bad  bearer. 


WINTER  APPLES. CLASS  I.  71 

56.  *BALDWIN. 

This  capital  variety  is  a  native  of  Massachusetts;  a 
large,  beautiful,  and  famous  fruit.  The  tree  grows  vigor- 
ous, upright,  and  handsome.  The  fruit  is  round,  of  a  pale 
color  in  the  shade,  fine  scarlet  or  crimson  next  the  sun, 
sometimes  red  on  every  side ;  the  flesh  is  white,  breaking, 
juicy,  rich,  saccharine,  with  a  most  agreeable  acid,  and 
excellent  flavor.  The  tree  bears  enormously  every  other 
year,  and  in  the  interval,  occasionally  a  moderate  crop. 

No  apple  in  the  vicinity  of  Boston  is  so  popular  as  this, 
at  the  present  day.  It  is  raised  in  large  quantities  for  the 
market.  It  ripens  in  November,  and  may  be  preserved  till 
February,  and  March,  and  is  recommended  for  extensive 
cultivation. 

57.  BALTIMORE.     Hort.  Trans.  Vol.  in.  p.  120. 

A  remarkably  large  apple,  raised  by  Mr.  Smith,  near  the 
city  of  Baltimore.  A  large  specimen  measured  in  circum- 
ference fourteen  inches  and  three  quarters,  and  in  height 
four  inches ;  its  weight  twenty-three  ounces  and  a  half; 
its  form  flat;  skin  a  pale  citron,  with  a  faint  blush  next 
the  sun ;  flesh  well-flavored,  and  close  at  the  core. 

58.  *BEAUTY   OF  THE   WEST.     Judge  Bud. 

"  A  very  large,  fair,  and  fine-flavored  sweet  apple,  pre- 
sented to  me  by  Mr.  Morgan,  in  January,  and  kept  till 
March."  A  large,  round,  beautiful  fruit,  yellow  mixed 
with  red,  juicy  and  fine,  as  proved  with  us. 

59.  *BELLFLOWER. 

YELLOW  BELLFLOWER. 

A  large  and  beautiful  fruit,  of  an  oblong  or  conical 
form ;  of  a  bright  yellow  color,  with  an  occasional  blush 
next  the  sun  ;  the  flesh  tender,  juicy,  rich,  and  finely- 
flavored,  and  alike  excellent  for  the  dessert  or  for  cooking. 
It  ripens  in  November,  and  will  keep  all  winter.  The 
pericarpium  at  maturity  is  very  large,  and  the  seeds  rattle 
when  shaken. 
GO.  BELMONT. 

A  new  and  very  beautiful  fruit,  of  first-rate  quality.  It 
was  raised  in  Belmont,  Ohio.  Specimens  brought  from 
Rockport,  Cayuga  county,  in  Ohio,  were  sent  to  the  Mas- 
sachusetts Horticultural  Society  in  January,  1834,  by 
Charles  Olmstead,  Esq.,  of  East  Hartford,  Conn.  It  is  large, 
round,  but  broadest  at  the  base;  the  stalk  is  short;  of  a 


72  NEW   AMERICAN    ORCHARDIST. 

pale  straw  color,  with  brown  specks,  and  a  faint  blush  next 
the  sun;    the  flesh  tender,  juicy,  with  a  rich  subacid,  and 
excellent  flavor.     It  keeps  till  March. 
16O.     BLACK  COAL. 

A  most  beautiful  and  singular  fruit,  of  a  fine  black  or 
reddish  black  color ;  of  large  size,  or  3J  inches  in  diam- 
eter. It  keeps  till  April.  This  fruit  I  received  of  Robert 
Sinclair,  of  Baltimore.  A  superb  black  fruit,  of  a  similar 
description,  and  of  German  origin,  I  also  received  of  John 
P.  Cushing,  Esq.,  of  Belmont,  in  Watertown. 

61.  BLENHEIM   ORANGE. 

BLENHEIM  PIPPIN.  WOODSTOCK  PIPPIN.'  Ib. 
One  of  the  largest  varieties  of  dessert  apples ;  globular  ; 
broadest  at  the  base  ;  depressed  ;  yellow  in  the  shade,  dull 
red,  with  deep  stripes,  next  the  sun  ;  breaking,  sweet,  juicy, 
extremely  high-flavored.  Lately  originated.  October  to 
March.  An  English  fruit. 

62.  *BLUE  PEARMAIN. 

A  large,  beautiful  fruit,  (not  uncommon  near  Boston  ;)  of 
a  dark  red  color,  and  covered  with  a  dense  blue  bloom.  It 
is  good  for  the  table,  excellent  for  cooking,  and  ripens  from 
October  to  January.  The  tree  grows  strong  and  healthy, 
and  is  very  productive. 

63.  CHANDLER. 

The  tree  is  of  low  growth,  and  wonderfully  productive ; 
the  branches  very  slender  and  drooping,  like  the  weeping 
willow;  they  are  covered  with  the  fruit  in  thick  clusters. 
A  variety  which  originated  on  the  farm  of  Mr.  Francis 
Richardson,  in  Chelmsford,  Mass.  It  was  introduced  to 
notice  by  Gen.  Samuel  Chandler,  of  Lexington,  who  has 
exhibited  specimens  to  the  Massachusetts  Horticultural 
Society.  Fruit  fine  red,  flavor  moderate. 

64.  COS,   OR  CAAS.     Judge  Bud. 

Large,  round,  depressed  at  the  base  and  crown  ;  its  form 
inclined ;  eye  large,  in  a  broad,  slightly  angular  cavity ; 
the  stalk  short,  thick,  in  a  deep,  broad  hollow;  the  skin 
as  smooth  as  oil,  pale  yellow,  with  stripes  and  specks  of  red  ; 
stripes  and  blotches  of  bright  scarlet,  dotted  with  yellow, 
next  the  sun ;  the  flesh  nearly  while,  tender ;  juice  sweet 
and  agreeable.  December  to  March.  Mr.  Buel  informs 
us  that  it  is  a  native  of  Kingston,  N.  Y.,  and  a  great 
favorite. 


WINTER  APPLES. CLASS  I.  73 

65.  CRAAM,   OR   KRAAM.     Judge  Bud. 

"  A  medium-sized,  sweet  apple,  in  very  high  repute 
among  the  Dutch  for  winter  use."  Its  color  green  while 
immature. 

66.  CROW'S   EGG. 

A  remarkably  dense  apple;  oval,  or  egg-formed;  of  me- 
dium size ;  the  skin  very  smooth,  and  covered  with  ir- 
regular and  broken  stripes  of  pale  red  on  a  yellow  ground; 
the  flesh  very  firm,  juicy,  of  a  rich  and  excellent  flavor.  A 
variety  received  of  Mr.  Abijah  Fisher,  of  Dedham. 

67.  *DANVERS   WINTER   SWEET. 

EPSES   SWEET. 

The  tree  is  very  productive ;  the  fruit  large  and  beau- 
tiful ;  of  a  bright  yellow  color,  with  a  faint  blush  next  the 
sun  ;  the  flesh  very  sweet  and  excellent ;  fine  for  the  table 
and  baking.  It  ripens  in  winter,  and  keeps  till  April.  A 
profitable  apple  to  raise  for  the  market,  and  recommend- 
ed for  extensive  cultivation.  The  tree  bears  abundantly. 
The  original  tree  is  on  the  Derby  farm,  in  Danvers.  This 
has  long  been  a  highly-popular  market  fruit.  Introduced 
by  Mr.  Manning. 

68.  DOMINI.     Judge  Buel 

"  Above  medium  size ;  the  skin  greenish  yellow,  clouded 
with  brown  blotches ;  the  flesh  crisp ;  the  flavor  highly 
agreeable."  At  Kingston,  N.  Y.,  it  held  the  first  rank  as 
a  winter  fruit. 

69.  DUTCH   CODLIN. 

FRENCH  CODLIN.     Forsyth. 

GLORY  OF  THE  WEST  of  some  collections. 
Fruit  very  large,  oblong,  with  five  ribs  extending  from 
the  base  to  the  crown  ;  stalk  short  and  thick ;  skin  yellow, 
but  of  an  orange  color  next  the  sun ;  flesh  white,  rather 
dry ;  juice  a  little  sugary  or  subacid.  A  culinary  apple. 
From  Michaelmas  to  Christmas. 

70.  *GARDNER   SWEETING. 

The  tree  grows  slow,  but  is  very  productive.  The  fruit 
is  above  the  medium  size,  round,  of  a  pale  color,  covered 
with  small  specks;  a  bright  blush  next  the  sun;  the  flesh 
firm,  very  sweet,  and  excellent.  A  fine  fruit  from  Decem- 
ber to  March. 

71.  GOLDEN   PEARMAIN.     Coxc.     Py.  Malus. 

RUCKMAN'S  GOLDEN  PEARMAIN.     RED  RUSSET.     Ib. 

The  fruit  is  of  medium  size,  flattened ;  skin  russeted ; 
7 


74  NEW    AMERICAN    ORCHARDIST. 

of  a  dull  red  color  next  the  sun  ;  the  flesh  tender,  rich,  but 
not  abounding  in  juice.  A  great  and  constant  bearer. 
This  variety  is  valuable  for  cider. 

72.  GREEN   SWEETING.     Thacher's  American  Or- 
cJiardisl  and  N.  E.  Farmer,  Vol.  vm.  p.  121. 

A  large,  handsome  apple,  of  surpassing  excellence, 
abounding  in  rich,  sirupy  juice.  It  retains  its  soundness 
and  flavor  even  till  the  middle  of  June  and  July.  It  is  an 
excellent  apple  for  baking,  more  uniform  and  abundant  in 
its  bearing  than  trees  in  general,  and  is  highly  deserving 
of  cultivation.  It  is  supposed  to  have  originated  in  the 
old  Plymouth  colony. 

73.  GREEN   NEWTOWN  PIPPIN. 

The  tree  grows  very  slow  ;  the  branches  are  very  slender ; 
the  bark  very  rough ;  the  fruit  is  of  medium  size,  rather 
flattened ;  prominent,  obtuse,  and  unequal  ribs  at  the 
crown,  extend,  diminishing  towards  the  base;  of  a  dull 
green  color,  changing  to  yellow  at  maturity  ;  thin  russet 
covering  the  base ;  the  flesh  pale  yellow ;  juice  very  sac- 
charine, of  an  aromatic  and  very  rich  flavor,  with  a  lively 
acid.  The  tree  is  a  great  bearer.  The  fruit  retains  its 
flavor  and  juices  till  June.  This  fruit  originated  at  New- 
town,  on  Long  Island.  It  has  long  been  celebrated,  in  New 
York  and  the  Middle  States,  as  one  of  the  first  of  all  apples. 
Yet  to  the  north  of  those  states,  and  at  Boston,  it  has 
never  been  either  very  highly  esteemed  or  extensively  cul- 
tivated, in  comparison  with  many  other  fruits. 

74.  *GOLDEN   BALL. 

Height  near  three  inches,  breadth  three  and  one  half 
inches;  calville  formed,  or  ribbed  at  the  sides;  color  gold- 
en yellow ;  stalk  in  a  broad,  shallow  cavity,  but  little  de- 
pressed ;  juice  very  rich,  sweet,  with  a  just  proportion 
of  acid,  aromatic.  A  very  beautiful  and  superior  fruit. 
Origin  unknown.  This  fruit  I  received  of  S.W.  Cole, Esq., 
editor  of  the  Yankee  Farmer.  No  apple,  he  observes,  is 
popular  like  this,  where  known,  at  Portland,  Me. ;  and  none 
sells  half  so  high.  A  winter  fruit. 

75.  HAMPSHIRE   GREENING.     Judge  BueL 

On  excellent  authority,  this  variety  stands  in  the  very 
first  class  of  apples  —  on  that  of  an  Elder,  a  great  traveller, 
and  himself  possessing  a  nursery  of  many  valuable  va- 
rieties. 


WINTER    APPLES. CLASS    I.  75 

76.  HARTFORD   SWEETING. 

Sometimes  called  Spencer  Sweeting,  or  Champ  Sweeting. 
A  fine,  large,  and  beautiful  fruit,  of  a  red  color ;  there  are 
few  so  fair  ;  the  flesh  tender,  juicy,  and  sweet.  It  remains 
fine  till  June.  This  fruit  originated  near  Hartford,  Conn., 
and  was  introduced  to  Boston  by  Dr.  E.  W.  Ball,  of  that 
city.  The  tree  grows  slow,  and  pendulous.  It  bears  well. 

77.  HEREFORDSHIRE    PEARMAIN.    Coxe.     Py. 

Mai 

WINTER  PEARMAIN.     Syn.  Coxe. 

The,  fruit  is  above  the  medium  size,  slightly  ribbed,  of 
a  yellow  color,  covered  with  bright  stripes  of  red ;  deep 
red  next  the  sun ;  the  flesh  very  juicy  and  high-flavored. 
A  beautiful  and  excellent  apple,  either  for  the  dessert  or 
for  cooking.  October  to  April.  Mr.  Coxe  has  added,  that 
this  variety  is  supposed  to  be  the  most  hardy  and  uniformly 
productive  apple  of  the  Middle  States.  The  tree  grows 
handsome. 

78.  *HUBBARDSTON    NONSUCH. 

A  new  and  most  superior  variety,  which  originated  in 
Hubbardston,  Mass.,  and  is  esteemed  very  superior  to  any 
other  fruit  known  here,  which  bears  the  name  of  Nonsuch. 
The  tree  grows  vigorous,  large,  branching,  and  handsome. 
A  prodigious  bearer.  The  fruit  is  large,  globular,  or  con- 
ical ;  of  a  yellow  color  in  the  shade,  but  mostly  covered 
with  irregular,  small  and  broken  stripes  of  pale  red  ;  bright 
red  next  the  sun ;  the  flesh  yellow,  juicy,  rich,  sweet,  re- 
lieved by  a  slight  acid,  and  excellent.  This  capital  variety 
ripens  in  December,  and  keeps  till  February,  and  is  recom- 
mended for  general  cultivation. 

79.  JONATHAN.     Judge  Bucl. 

PHILIP  RICK  of  the  Kingston  orcltards. 

A  new  winter  fruit,  which,  for  its  eminent  beauty  and 
excellence,  is  admired  above  all  others,  by  good  judges, 
in  Albany  and  its  vicinity.  The  fruit  is  round,  two  and 
a  half  inches  in  diameter,  regular  shaped,  the  eye  in  a 
broad,  deep  cavity ;  the  stem  three  fourths  of  an  inch, 
slender,  in  a  deep,  round  cavity ;  the  skin  thin,  pale 
red,  blended  with  yelloxv,  and  deepening  into  bright 
red  and  dark  purple  next  the  sun  :  flesh  very  tender, 
white,  occasionally  tinged  with  red ;  juice  very  abundant, 
rich,  and  highly-flavored.  Named  for  Jonathan  Har- 


76  NEW   AMERICAN    ORCHARDIST. 

brauck,  Esq.,  from  whom  Mr.  Buel  first  received  this  ex- 
cellent fruit.  The  original  tree  is  now  growing  on  the 
farm  of  Mr.  Philip  Rick,  of  Woodstock,  Ulster  Co.,  N.  Y. 
This  description  of  Mr.  Buel  perfectly  corresponds  with 
the  fruit  which  he  sent  me  in  January,  1834. 

80.  HUGH'S    BLUSH. 

Large,  and  excellent;  very  handsome,  red  striped;  in 
form  of  the  Wine  apple.  One  of  the  best  fruits  of  Mary- 
land. It  keeps  till  spring.  This  fruit  I  received  from  my 
friend  Robert  Sinclair,  of  Baltimore. 

81.  LADY   APPLE. 

POMME    D'API. 

The  tree  grows  upright,  but  slowly ;  the  fruit  in  clus- 
ters. It  is  very  small,  but  very  beautiful ;  rather  flat- 
tened ;  the  skin  is  smooth,  of  a  beautiful  yellow  in  the 
shade,  deep  red  next  the  sun ;  the  flesh  firm,  of  a  pleasant 
taste,  but  not  high-flavored.  November  to  March. 

82.  LEMON   PIPPIN.     Dr.  S.  P.  Hildreth. 

A  fruit  of  good  size,  of  a  yellow  color,  russeted  next 
the  sun  ;  flesh  juicy,  aromatic,  and  breaking  ;  and  one  of 
the  best  of  dessert  fruits  ;  its  form  is  that  of  a  lemon. 
The  tree  is  a  great  and  constant  bearer,  and  the  fruit 
keeps  till  January.  It  originated  at  Marietta,  Ohio. 

83.  *MACKAY   SWEETING. 

A  fine  native  fruit,  exhibited  at  the  Massachusetts  Hor- 
ticultural Society,  by  John  Mackay,  Esq.,  of  Boston,  the 
produce  of  his  farm  in  Weston.  A  large  and  beautiful 
fruit,  of  a  globular  form,  and  fine  bright  straw  color; 
sweet,  slightly  acid,  and  of  fine  flavor.  It  keeps  well  in 
winter.  The  tree  bears  well. 

84.  MARQUIS.     Dr.  Fislce. 

The  fruit  is  of  handsome  size,  of  a  red  color ;  the  flesh 
melting,  juicy,  and  of  very  fine  flavor.  The  tree  is  of  up- 
right growth,  a  good  bearer,  and  the  fruit  keeps  till  April. 
Such  is  the  account  of  the  Hon.  O.  Fiske,  of  Worcester, 
Mass.,  where  this  fruit  lately  originated,  and  where  it  is 
stated,  that  this  variety  is,  by  good  judges,  regarded  as  one 
of  the  finest  of  apples. 

85.  *MINISTER. 

Large,  oblong,  and  tapering  to  the  eye ;  in  form  of  the 
Bellflower,  but  with  large  projecting  ribs,  or  calville  formed ; 


WINTER  APPLES. CLASS  I.  77 

striped  with  bright  red  on  a  foundation  of  pale  greenish 
yellow ;  flesh  yellow,  and  high-flavored,  and  excellent ;  and 
deserving  a  high  rank  in  every  good  collection.  Such  also 
is  the  opinion  of  Mr.  Manning,  who  esteems  this  as  one 
of  the  finest  fruits  New  England  has  ever  produced.  It 
ripens  from  November  to  January.  This  fruit  originated  in 
Rowley,  Mass.,  and  received  its  present  name  from  having 
been  first  brought  into  notice  by  the  Rev.  Dr.  Spring,  of 
Newburyport. 

86.  *LATE   POUND   SWEET. 

Very  large  ;  of  a  flattened  form,  and  fine  pale  yellow  at 
maturity:  very  sweet  and  delicious.  The  tree  bears  well, 
and  the  fruit  ripens  from  October  to  January.  This  fruit 
I  received  of  Mr.  Samuel  Ammidon,  of  Douglas,  Mass. 
It  originated  in  Vermont. 

87.  MELA   CARL  A.     Hort.  Trans.     Lind. 
MALCARLE.    Hort.  Trans.    CHARLES  APPLE.    Jb. 
POMME  FINALE.    Ib. 

One  of  the  most  celebrated  and  famous  of  fruits.  Rath- 
er large  in  size ;  of  a  form  inclining  to  globular,  but 
slightly  ovate ;  the  eye  and  the  stalk,  which  is  about  an 
inch  long,  and  slender,  are  each  inserted  in  small,  deep 
cavities ;  the  beautiful  waxen  skin  is  without  spot,  ex- 
cept being  a  little  marbled  with  a  very  faint  green  near 
the  eye ;  of  a  pale  yellow  in  the  shade,  which  unites  rather 
abruptly  with  the  splendid  crimson  with  which  it  is  covered 
next  the  sun  ;  the  flesh  is  white,  tender,  delicate,  sweet, 
with  the  fragrant  perfume  of  roses.  It  ripens  in  Septem- 
ber, and  will  keep  till  spring.  This  apple  is  a  native  of 
Finale  in  Laguira.  It  is  cultivated  extensively  in  the  terri- 
tories of  Genoa  as  an  article  of  export  and  commerce  to 
Nice,  Barcelona,  Marseilles,  and  Cadiz.  A  far-famed 
fruit.  In  the  climate  of  Italy  this  is  supposed  to  be  the 
best  apple  in  the  world ;  but  in  England,  their  writers 
state,  it  proves,  in  open  culture,  but  an  ordinary  fruit,  their 
climate  being  unsuitable.  Near  Boston  this  fruit  proves 
good,  but  not  excellent,  and  deserves  still  further  trial. 

88.  MONSTROUS   PIPPIN.     Core. 

NEW  YORK  GLORIA  MUNDI.     Van  Dyne. 

A  fruit  of  uncommon  size  —  some  have  weighed  over 

27  ounces;  the  skin  smooth,  yellow,  with  numerous  spots 

of  white;  the  stalk  short  and  deeply  inserted  ;  the  eye  very 

deep ;   the    flesh    white,  tender,  juicy,  and  good,  but  not 


78  NEW    AMERICAN    ORCHARDIST. 

high-flavored.  Excellent  for  cooking.  Only  a  few  trees 
of  this  kind  are  recommended  to  enter  into  a  good  collec- 
tion, as,  from  the  weight  of  the  fruit,  it  is  liable  to  be  blown 
down  by  high  winds.  It  originated  on  Long  Island. 

89.  MORGAN'S  FAVORITE.    Judge  Buel. 

"  A  variety  received,  with  the  Beauty  of  the  West,  of 
Mr.  Morgan,  and  which  he  considers  a  superior  kind.  It 
is  nearly  as  large  as  the  Russian  Alexander,  and  somewhat 
resembles  it  in  color  and  shape." 

90.  *MURPHY. 

A  large  and  splendid  fruit ;  in  appearance  resembling  the 
Blue  Pearmain,  but  more  oblong,  and  not  quite  so  large ; 
skin  pale  red,  streaked  or  blotched  with  darker  red,  and 
covered  with  a  beautiful  blue  bloom ;  the  flesh  white, 
tender,  and  good.  November  to  February.  Raised  by 
Mr.  David  Murphy,  of  Salem,  Mass.,  and  introduced  to 
notice  by  Mr.  Manning. 

91.  *ORTLEY. 

A  native  of  New  Jersey.  It  resembles  the  yellow  New- 
town  Pippin  in  its  fine  flavor  and  form,  but  is  more  oval : 
the  eye  large,  not  deeply  sunk  ;  the  stalk  slender,  and 
deeply  inserted ;  color  bright,  clear  yellow,  but  changing 
to  bright  scarlet  next  the  sun ;  the  flesh  yellowish,  crisp, 
and  breaking;  juice  abundant  and  fine.  An  excellent 
fruit.  Season,  December  to  April. 

191.     PECK'S  PLEASANT.    S.  H.  S.,  Esq. 

This  fruit  is  one  of  the  most  salable  apples  in  the  mar- 
ket of  Providence.  The  skin  is  smooth,  of  a  yellow  color  in 
the  shade,  with  a  blush  next  the  sun ;  the  flavor  is  pleasant 
and  good.  An  excellent  dessert  fruit.  It  ripens  from 
November  to  February. 

92.  *PENNOCK'S   RED  WINTER. 
PELICAN. 

The  tree  bears  constantly  and  abundantly.  The  fruit 
is  large  and  handsome,  generally  flattened,  and  its  form  in- 
'clined;  of  a  deep  crimson  color,  with  indistinct  streaks 
of  yellow  in  the  shade;  dark  blotches  next  the  sun;  the 
flesh  yellow,  tender,  juicy,  sweet,  and  excellent.  Season, 
"November  to  March.  A  superior  native  fruit,  highly  de- 
serving of  cultivation.  Some  here  esteem  it  equal  to  the 
Baldwin.  A  popular  apple  in  the  Philadelphia  market. 


WINTER   APPLES. CLASS    I.  79 

93.  PICKMAN.     R.  M.,  Esq. 

A  fruit  of  a  globular  form,  and  of  a  straw  color;  its 
flavor,  combined  with  a  good  portion  of  acidity,  is  very 
rich  and  good.  A  winter  fruit,  fine  for  the  table  or  for 
cooking ;  very  productive,  and  deserving  of  cultivation 
This  is  much  cultivated  by  Mr.  Ware,  at  or  near  Salem 
who  thinks  it  a  native. 

94.  POWNAL   SPITZENBERG.   Judge  Bud. 

So  named  from  its  native  place,  Pownal,  in  Vermont, 
where  the  original  tree  is  now  growing  —  also  from  its 
resemblance  to  the  .^Esopus  Spitzenberg.  It  is  esteemed 
a  very  superior  winter  fruit. 

95.  PRIESTLEY.    Coze. 

This  fruit  is  large  ;  the  skin  smooth,  of  a  dull  red  color, 
striped  and  spotted  with  pale  green;  of  an  oblong  form; 
the  flesh  is  white,  of  a  pleasant,  aromatic  flavor.  An  excel- 
lent fruit  for  the  dessert  or  cooking.  The  tree  is  a  great 
bearer,  and  the  fruit  ripens  in  December,  and  keeps  all  win- 
ter. This  variety  originated,  according  to  Mr.  Coxe,  in 
Pennsylvania,  and  was  first  cultivated  by  a  Mr.  Priestley. 

96.  PUTNAM'S   RUSSET. 

Large  in  size,  and  of  uncommon  excellence,  both  for 
good  quality  and  great  productiveness.  Most  extensively 
cultivated  to  ship  in  Muskingum  county,  Ohio,  where  it 
is  esteemed  as  above  all  others,  of  their  numerous  fine 
winter  varieties,  cultivated  in  that  region.  This  fruit  and 
the  description  I  received  from  my  friend  J.  B.  Russell, 
Esq.,  of  Cincinnati,  Ohio. 

97.  *RAMSDEL'S   RED  PUMPKIN   SWEET. 

A  beautiful  fruit,  over  medium  size;  round  or  oblong; 
of  a  dark  and  beautiful  red,  covered  with  a  dense  blue 
bloom  ;  flesh  tender,  very  rich,  and  sweet.  The  trees  bear 
prodigious  crops.  A  highly  salable  and  profitable  fruit, 
introduced  to  notice  by  the  Rev.  Hezekiah  Ramsdel,  of 
West  Thomson,  Conn.  Some,  he  observes,  have  set  out 
whole  orchards  of  this  fruit  for  swine,  so  great  is  its  pro- 
ductiveness. It  ripens  in  November,  and  keeps  till  January. 

98.  *RHODE   ISLAND    GREENING. 

JERSEY,  OR  BURLINGTON  GREENING  of  Coxe. 
A  very  large  fruit,  flattened  at  its  base  and  summit;  at 
maturity  of  a  yellowish  green  color,  covered   with  dark 
clouds  or  blotches  ;  the  flesh  yellow,  tender,  rich,  juicy,  of 


80  NEW    AMERICAN    ORCHARDIST. 

an  agreeable  flavor,  in  which  acid  predominates.  The 
fruit  is  at  maturity  from  September  to  March.  This  tree 
is  a  most  abundant  bearer  every  other  year,  and  has  been 
on  this  account  most  extensively  cultivated  in  Rhode  Island 
and  Massachusetts,  and  is  here  preferred  for  its  produc- 
tiveness to  the  Green  Newtown  Pippin. 

99.  RIBSTON   PIPPIN. 

FORMOSA  PIPPIN.     Hart.  Trans. 

GLORV  OF  YORK.     Hort.  Soc.  Cat. 

Esteemed  by  the  English  a  very  first-rate  fruit.  A  fine 
fruit  with  us,  but  it  bears  the  reputation  of  a  bad  bearer. 
Middle-sized,  globular;  paleryellow,  mottled  with  red  next 
the  sun  ;  thinly  russeted  at  the  crown  ;  flesh  firm,  pale, 
saccharine,  agreeably  acid,  rich,  aromatic.  December  to 
February. 

100.  RED  SEEK-NO-FURTHER. 

A  large,  round  fruit,  contracted  towards  the  summit ;  of 
a  fine  deep  red  color ;  the  flavor  sweet  and  excellent, 
relieved  by  a  slight  acid.  It  ripens  in  October,  and  keeps 
till  March.  The  tree  is  a  very  great  .bearer.  A  Rhode 
Island  fruit. 

101.  *ROXBURY    RUSSETING. 

This  fine  old  variety  is  a  native  of  Massachusetts.  A 
large  fruit,  of  a  globular  or  flattened  form  ;  of  a  brownish 
yellow  russet  color,  with  an  occasional  blush  next  the  sun  ; 
the  skin  rough  ;  the  flesh  white,  juicy,  rich,  subacid,  and 
excellent.  An  old  and  famous  variety,  a  great  and  constant 
bearer;  it  seldom  fails.  Great  quantities  of  this  fruit  are 
raised  in  the  neighborhood  of  Boston,  for  the  market  and 
for  exportation,  and  although  the  Baldwin,  the  Hubbards- 
ton  Nonsuch,  and  perhaps  some  other  winter  fruits,  far 
exceed  this  variety  in  beauty  and  excellence  of  flavor,  and 
at  least  equal  it  in  productiveness,  the  Roxbury  Russet 
surpasses  them  in  its  property  of  long  keeping.  They  are 
fit  for  use  in  winter,  and  keep  till  June  or  July. 

102.  SCALLOPED   GILLYFLOWER.     Judge  Buel. 
"Described  by  good  judges  as  far  excelling  the  Black 

Gillyflower,  and  much  resembling  the  Cornish  variety,  as 
figured  in  the  Pom.  Mag." 

103.  SWAAR.     Judge  Buel. 

"  The  Swaar  and  the  Jonathan  are  esteemed  equal,  at 
least,  if  not  superior,  to  the  TVewtown  Pippins  and  Spitzen- 


WINTER   APPLES. CLASS    I.  81 

bergs.  It  is  of  medium  size,  round,  two  and  three  fourths 
deep,  and  three  inches  in  diameter ;  eye  medium-sized, 
closed  by  the  calyx ;  stalk  three  fourths  of  an  inch,  slen- 
der, deeply  inserted ;  skin  greenish  yellow,  deepening  to 
blush  next  the  sun,  thickly  dotted  with  brown  specks, 
intermixed  with  some  of  scarlet ;  flesh  nearly  white,  firm, 
heavy,  and  juicy  ;  juice  rich,  and  highly  agreeable.  Ripe 
from  December  to  April.  Mr.  Coxe  speaks  of  this  as  an 
uncommon  fine  fruit.  Swaar,  he  informs  us,  implies 
heavy,  in  the  Low  Dutch. 

104.  WHITE   SPITZENBERG.     Judge  Buel. 

A  beautiful,  fair,  and  fine-flavored  fruit,  about  the  size 
of  the  ^Esopus  Spitzenberg.  It  lasts  during  winter,  and 
commands  a  good  price  in  our  market. 

105.  *WINE   APPLE. 

HAY'S  APPLE.  Coxe  syn.; 

The  tree  grows  large  and  handsome,  and  bears  abun- 
dantly. The  fruit  is  very  large  and  beautiful ;  bright  red 
next  the  sun ;  occasionally  a  few  small  stripes  and  blotches 
of  yellow  appear  in  the  shade ;  the  form  is  globular,  a 
little  flattened ;  the  flesh  rich  and  excellent.  It  ripens 
the  last  of  October,  and  may  be  kept  till  February  or 
March.  A  very  fine  and  productive  apple,  and  highly  de- 
serving of  cultivation,  and  one  among  the  best  of  apples. 
Mr.  Coxe  has  stated  that  in  New  Jersey  it  is  variously  called 
Large  Winter  Red  and  The  Fine  Winter  ;  that  it  is  not 
only  an  admired  table  fruit,  but  excellent  for  cooking  as 
well  as  for  cider  ;  and  is  one  of  the  most  salable  apples 
in  the  Philadelphia  market. 

106.  *WINTER   SWEETING. 

SKATER  SWEETING.  GRAFTON  SWEETIJJG. 
The  tree  grows  vigorous  and  upright,  and  bears  abun- 
dantly. The  fruit  is  large,  round  or  conical ;  bright  pale 
yellow,  with  a  blush  next  the  sun  ;  the  skin  smooth  ;  flesh 
yellow,  juicy,  sweet,  and  fine-flavored.  Very  valuable  as 
a  dessert  fruit,  or  for  baking.  November  to  March. 

107.  WINTER   WHITE   CALVILLE. 

CALVII.LE  BLANCHE  D'HIVER.  Duh.  BONNET  CARRE.  Ib. 
This  fruit  is  large,  of  a  bright  yellow  color,  with  a 
bright  red  blush  next  the  sun ;  its  form  rather  flat,  and 
ribbed;  flesh  white,  tender,  and  pleasant,  and  worthy 
of  cultivation.  It  ripens  in  November,  and  keeps  till 
March. 


82  NEW   AMERICAN   ORCHARDIST. 

1O8.     YELLOW  NEWTOWN  PIPPIN. 

A  large,  flat  fruit,  of  a  bright  yellow  color,  with  a  faint 
blush  next  the  sun ;  the  flesh  breaking,  juicy,  agreeably 
acid,  and  fine-flavored.  It  keeps  during  the  winter.  The 
tree  grows  more  vigorous,  and  the  fruit  appears  to  be  in 
greater  esteem  about  Boston  than  the  green  variety. 


SECTION    IV. 

CELEBRATED    CIDER  APPLES    CULTIVATED    IN    THE 
UNITED  STATES. 

109.     HARRISON.     Coxe. 

The  most  celebrated  cider  apple  of  Newark,  New  Jer- 
sey, where  they  make  so  much  cider,  and  some  of  the  finest 
in  the  world.  It  is  cultivated  more  extensively  there,  and 
particularly  on  the  Orange  Mountain,  than  any  other 
apple.  The  tree  is  of  strong  and  vigorous  growth,  the 
wood  hard,  a  certain  bearer,  and  wonderfully  productive. 
One  tree  in  Essex  county,  New  Jersey,  produced  one 
hundred  bushels  in  a  year.  It  requires  ten  bushels  for  a 
barrel  of  cider,  which  is  so  strong,  ^that  it  will  produce 
fourteen  quarts  of  distilled  spirits.  The  fruit  is  below 
medium  size,  rather  long,  and  contracted  towards  the 
crown ;  stalk  very  long,  (hence  often  called  Long  Stem,) 
deeply  indented  at  the  summit  and  base  ;  color  yellow, 
covered  with  many  black  spots ;  flesh  yellow,  firm,  tough  ; 
flavor  pleasant  and  sprightly,  but  rather  dry  ;  cider  rich, 
sweet,  of  great  strength.  The  fruit  falls  about  the  first  of 
November,  is  remarkably  sound,  and  will  keep  well.  It 
originated  in  Essex  county,  New  Jersey. 

HO.     TALIAFERO.     Hon.  J.  C.  Gray. 

The  fruit  is  the  size  of  a  grape  shot,  or  from  one  to  two 
inches  in  diameter ;  of  a  white  color,  streaked  with  red  ; 
with  a  sprightly  acid,  not  good  for  the  table,  but  apparent- 
ly a  very  valuable  cider  fruit.  This  is  understood  to  be 
a  Virginia  fruit,  and  the  apple  from  which  Mr.  Jefferson's 
favorite  cider  was  made. 


APPLES. CLASS    I.  83 

111.     VIRGINIA    CRAB. 

HEWES'S  VIRGINIA  CRAB.  Coze,  JVb.  86. 
A  very  small,  globular-shaped  cider  apple ;  its  color  a 
dull  red,  intermixed  with  streaks  of  pale  yellow ;  the  juice 
acid  and  austere.  An  old  and  established  cider  apple. 
Mr.  Coxe  states  that  the  origin  of  this  apple  is  satisfactori- 
ly traced  to  Virginia,  where  trees  of  nearly  a  hundred 
years  of  age  were  standing  at  the  time  he  wrote. 


SECTION    V. 

VARIETIES   FOR  ORNAMENT  OR  FOR  PRESERVING. 

112.  RED   SIBERIAN  CRAB. 

The  tree  is  of  delicate  growth,  upright  and  handsome; 
the  leaves  shining  and  beautiful ;  a  profuse  bearer.  The 
tree,  when  its  fruit  is  at  maturity,  has  a  beautiful  aspect,  and 
might  at  a  distance  be  mistaken  for  a  plum  or  a  cherry  tree. 
A  very  small  and  beautiful  apple,  growing  in  clusters;  of 
a  bright  scarlet  color  at  maturity;  of  a  globular  form;  the 
stalk  long.  Its  principal  use  is  for  preserving,  for  which 
it  is  much  admired. 

113.  YELLOW   SIBERIAN   CRAB. 

The  tree  and  leaf  of  this  variety  are  similar  to  the  Red 
Siberian  Crab,  and  equally  beautiful  ;  it  is  even  more  pro- 
ductive than  that  variety ;  and  a  tree  loaded  in  autumn 
with  its  golden  fruit,  presents  to  the  beholder  a  sight  the 
most  rich  and  beautiful.  The  fruit,  which  grows  in  large 
clusters,  is  of  the  size  of  a  middling  plum,  globular ;  the 
stalk  is  long;  the  color  fine,  clear  yellow,  or  a  rich  gold- 
en hue. 

114.  CHINESE   DOUBLE  FLOWERING. 

POMMIER   DE    LA    CHINA. 

The  tree  is  handsome  and  upright,  does  not  grow  large ; 
the  flowers  are  large,  very  double,  and  in  clusters,  and  are 
beautiful,  resembling  small  roses,  of  a  delicate  rose  color. 
It  is  not  uncommon  with  us  ;  when  in  blossom, its  appearance 
is  superb.  According  to  my  authority,  it  originated  in  Chi- 
na ;  the  fruit  is  small,  but  tolerable  for  eating. 


84 


NEW    AMERICAN    OKCHARDIST. 


SOUTHERN    APPLES. 


The  following  are  stated  to  be  some  of  the  most  esteemed 
varieties  of  native  apples  of  Virginia.  Part  are  described 
from  the  authority  of  Mr.  Coxe,  and  the  remainder  on  the 
authority  of  a  Virginian,  which  I  extract  from  that  valuable 
Journal,  the  New  England  Farmer,  Vol.  vm.  No.  1. 

115.  BEVERLEY'S    RED. 

The  fruit  is  very  large,  the  skin  smooth,  of  a  crimson 
color  ;  flesh  very  white,  of  a  pleasant  flavor.  A  winter  fruit. 

116.  CARHOUSE,   OR  G1LPIN.     Coze. 

The  tree  is  a  great  bearer.  The  fruit  hangs  long  on  the 
tree  in  autumn.  A  small  fruit,  rather  oblong;  the  skin 
smooth,  of  a  deep  crimson  color,  with  occasional  yellow 
stripes ;  the  flesh  yellow,  tender,  and  of  good  flavor.  A 
native  of  Virginia  ;  highly  esteemed  for  its  excellence  as  a 
table  fruit  in  spring ;  also  a  good  cider  fruit. 

117.  CURTIS. 

The  skin  is  smooth,  of  a  red  color  ;  flesh  juicy  and 
pleasant.  Ripe  middle  to  end  of  August. 

118.  GLOUCESTER   WHITE.     'Coxe. 

The  tree  is  of  vigorous  grbwth,  and  beautiful  form,  and 
very  productive  ;  the  fruit  of  medium  size,  its  form  vary- 
ing from  flat  to  oblong  ;  of  a  fine  yellow  color,  clouded  with 
spots  of  black ;  the  flesh  yellow,  breaking,  juicy,  rich, 
and  delicious.  It  ripens  early  in  October ;  and,  accord- 
ing to  Mr.  Coxe,  is  not  only  a  most  excellent  dessert  fruit, 
but  makes  exquisite  cider.  Much  cultivated  and  of  high 
reputation  in  the  lower  counties  of  Virginia. 

119.  JAMES   RIVER,   OR   LIMBER   TWIG. 
Branches  drooping  or  pendent ;  the  fruit  is  of  a  greenish 

color,  with  a  blush  next  the  sun ;  the  flesh  very  juicy,  and 
pleasant  at  maturity.     Winter.     It  keeps  a  long  time. 

120.  LIPPINCOT.     R.  Sinclair. 

A  fruit  of  Maryland.  Very  handsome,  and  striped  ;  ex- 
cellent ;  one  of  the  best  of  all  early  apples.  July  and  Aug. 
1214  PRYOR'S  RED. 

The  fruit  is  very  large  ;  color  brownish  red  ;  its  flesh  at 
maturity  juicy,  and  very  fine.  A  winter  fruit. 


FOREIGN   APPLES. CLASS    II.  85 

122.  RAWLE'S  JANET,   OR  ROCKRIMMON. 

The  form  is  globular,  flattened ;  the  color  red  and  green  ; 
flesh  very  fragrant,  more  juicy,  and  of  superior  flavor  to 
the  Newtown  Pippin,  and  keeps  equally  as  well. 

123.  ROYAL   PEARMAIN.     Coxe. 

Fruit  fine,  of  a  large  size,  flattened ;  skin  rough,  of  a 
fine  russet  color,  but  red  next  the  sun,  and  faintly  streaked 
with  russet ;  flesh  a  rich  yellow,  firm,  but  at  maturity,  ten- 
der, sweet,  and  of  very  sprightly  flavor.  A  good  table  ap- 
ple ;  excellent  for  cider  ;  and  highly  esteemed  by  the  plant- 
ers of  Virginia,  near  Richmond,  from  whence  Mr.  Coxe 
procured  it.  The  tree  bears  uniformly  and  abundantly. 
It  ripens  in  October,  and  will  keep  till  February  or  March. 

124.  STRIPED  JUNE   APPLE. 

The  fruit  is  as  fragrant  as  a  pine-apple  melon.  It  ripens 
the  last  of  June  and  beginning  of  July. 

125.  VIRGINIA  GREENING. 

The  fruit  is  of  medium  size ;  color  green,  striped  with 
red  ;  flavor  very  superior.  A  winter  fruit. 


CLASS    II. 

SELECT    FOREIGN    VARIETIES    OF    APPLES   DE- 
SERVING TRIAL  IN  THE  CLIMATE  OF 
THE  UNITED  STATES; 

SUCH  AS  MAY  PROBABLY  SUCCEED  WITH  US  J  ALL  DESCRIBED 
FROM    FOREIGN    AUTHORITIES. 

The  following  list  consists  of  celebrated  French,  Ger- 
man, and  a  few  Italian  apples;  also  the  principal  part  of 
those  kinds  which  Mr.  Ronald,  from  his  great  judgment 
and  experience,  has  stated  are  rendered  exquisite  on  their 
walls.  Such,  evidently,  need  a  climate  like  ours,  to  bring 
them  to  their  full  maturity  and  excellence.  Except  these, 
I  believe  I  have  brought  down  to  our  latitudes  but  few 
other  varieties  of  English  apples;  all  celebrated  for  their 
excellence,  for  the  dessert,  cooking,  or  for  cider.  Some  of 


86  NEW    AMERICAN    ORCHARDIST. 

these  were  either  originated  by  Mr.  Knight,  or  sent  to  us  by 
him ;  also  two  highly  celebrated  Russian  apples.  I  have, 
however,  I  must  confess,  far  greater  hopes  in  those  very 
kinds,  which,  like  some  of  our  best  American  varieties  of 
fruit,  prove  good  for  nothing  in  England,  except  on  their 
walls  —  I  mean  the  celebrated  Italian  apples,  for  reasons 
I  have  stated  in  the  INTRODUCTION,  and  under  the  head  of 
CLIMATE;  also  for  other  reasons,  stated  at  the  head  of 
Class  III. 

Gentlemen  of  intelligence  and  judgment  who  have  re- 
sided both  at  Paris  and  in  England,  have  assured  me  that  the 
apples  of  those  places  are  not  comparable  to  ours.  The 
late  Governor  Eustis,  I  have  good  authority  for  stating, 
expressed  the  same  opinion.  This  may  in  part  be  ascribed 
to  our  brighter  skies,  and  more  constant  and  powerful 
sunshine  during  summer  ;  and  a  gentleman  of  Salem,  who 
has  here  made  trial  of  a  great  many  celebrated  varieties  of 
English  apples,  has  lately  stated  to  me,  that  he  has  been 
greatly  disappointed  in  them. 

R.  Kinds  particularly  recommended  by  Mr.  Ronald, 
as  being  rendered  exquisite  on  walls,  and  highly  deserving 
such  a  situation. 

P.  Kinds  designated  by  Poiteau  as  the  best  in  general 
cultivation  in  France,  and  by  him  particularly  recommended. 

C.  Kinds  described  by  Dr.  Willich,  from  the  celebrated 
German  writer,  M.  Christ. 

K.  L.     Kinds  sent  by  Mr.  Knight  to  Mr.  Lowell. 


SECTION    I. 

SUMMER  FRUIT. 

127.     CALVILLE   ROUGE    DE   MICOUD.     London 

Hurt.  Trans.  Vol.  v.  p.  242.  M.  Thouin. 
The  account  of  this  extraordinary  tree  and  its  fruit  is 
from  a  communication  of  M.  Thouin.  This  tree,  which 
produces  three  crops  of  fruit  annually,  originated  on  the 
farm  of  the  Baroness  de  Micoud,  near  La  Charite  sur  Loire, 
in  the  department  of  the  Nievre,  and  bears  three  thousand 


AUTUMN  APPLES. CLASS  II.          87 

apples  annually.  The  tree  is  striking  in  its  appearance  ; 
"  its  dense,  dark  green,  shining  foliage,  during  three  fourths 
of  the  year  enamelled  with  numerous  clusters  of  delicate 
rose-colored  blossoms,  and  scattered  over  with  fruit  of 
a  diversity  of  color,  renders  it  a  most  interesting  object 
of  cultivation,  especially  as  an  ornament  to  our  lawns  and 
shrubberies,  producing  an  effect  not  less  novel  than  agreea- 
ble." The  first  flowering  is  in  April,  and  abundant.  The 
fruit  of  the  first  crop  is  globular,  depressed  ;  its  height 
two  inches,  its  diameter  nearly  three ;  of  an  angular  ap- 
pearance ;  the  color  deep  dull  red  next  the  sun  :  the  flesh 
is  yellowish  white,  fine,  breaking,  juicy,  a  sweetish  acid, 
and  agreeably  perfumed,  with  a  crystalline  appearance. 
It  commences  ripening  the  middle  of  July,  and  the  fruit 
is  mostly  ripe  in  August,  and  continues  ripening  till  No- 
vember. The  second  flowering  is  in  June,  and  is  less 
abundant  than  the  first.  The  fruit  of  the  second  crop  is 
fit  for  the  table  in  the  end  of  October ;  they  are  the  size 
of  hen's  eggs,  and  are  of  equal  good  quality  with  the  first. 
The  third  flowering  takes  place  in  August,  September, 
October,  and  November;  the  fruits  are  small,  no  larger 
than  the  Pomme  d'Api;  they  are  checked  in  their  growth 
by  frost,  but  will  ripen  in-doors,  and  may  be  eaten  raw, 
but  if  roasted  or  stewed  they  acquire  a  sweet  and  delicious 
flavor. 

128.     KESWICK  CODLIN.     Lindky.     Py.  Mai 

One  of  the  most  useful  and  productive  of  all  apples,  ex- 
cept the  Hawthornden  ;  rather  large;  ribbed  at  its  sides; 
pale  yellow;  very  juicy,  subacid;  it  answers  for  tarts  even 
in  June. 


SECTION     II. 


AUTUMN   FRUIT. 


129.     BELLE  DES  QUERMES.     (J.) 

A  new  fruit  of  the  first  quality,  very  large  and  excellent, 
ripening  in  winter;  very  beautiful.  This  fruit  I  procured 
of  an  amateur  in  France.  Eminently  deserving  trial 
with  us. 


88  NEW   AMERICAN   ORCHARDIST. 

130.  (R.)  BRADDICK'S  NONPAREIL.  Hort.  Trans. 
Vol.  in.  p.  268.     Lindley.     Py.  Mai   PI.  xxxiv. 

A  valuable  dessert  apple,  raised  by  John  Braddick,  Esq. 
Sweeter  and  superior  to  the  old  Nonpareil ;  middle-sized, 
globular,  flattened  ;  skin  smooth,  brownish  red  next  the 
sun;  juicy,  sugary,  rich,  aromatic.  October  to  January. 

131.  (R.)   BRINGEWOOD  PIPPIN.    Lindky.     Py. 
Malus. 

A  most  excellent  dessert  apple,  raised  by  Mr.  Knight. 
Small,  globular,  flattened ;  color  bright  golden ;  russety 
stripes  next  the  sun;  breaking,  rather  dry;  juice  saccha- 
rine, perfumed,  aromatic.  October  to  March. 

132.  (R.)    DELAWARE.     Py.  Mai  Brent. 

A  very  desirable  dessert  fruit,  supposed  to  be  from 
America.  Beautiful ;  middle-sized  ;  flattened  ;  color  rich 
golden,  blotched  with  deep  red ;  flesh  firm,  rich,  high-fla- 
vored ;  productive.  October  to  January. 

133.  (R.)  (L.  K.)   DOWNTON  GOLDEN   PIPPIN. 
Pom.  Mag.  113.     Lind. 

KNIGHT'S  PIPPIN.    ELTON  PIPPIN. 

The  trees  bear  early  and  abundantly.  The  fruit  is  of 
medium  size,  cylindrical ;  the  stalk  short ;  skin  yellow ; 
flesh  yellowish,  crisp,  with  a  brisk,  rich,  subacid  juice. 
October  to  December.  Raised  by  Mr.  Knight.  A  dessert 
apple,  and  excellent  for  cider.  Specific  gravity  of  its 
juice,  1.080. 

134.  (R.)     FRANKLIN    GOLDEN    PIPPIN.     Py. 
Mai. 

A  medium-sized  fruit,  of  American  origin.  Oblong,  a 
little  flatted ;  fine  yellow ;  flavor  brisk,  with  more  acid 
than  the  other  Golden  Pippin.  A  good  bearer. 

135.  GRANGE.     Py.  Mai. 

An  excellent  dessert  or  cider  fruit,  raised  by  Mr.  Knight. 
Middle-sized ;  globular,  flattened ;  flesh  close,  of  pleasant 
flavor.  From  October  to  January.  Specific  gravity  of 
the  juice,  1.079. 

136.  GROS   LOCART. 

New  and  very  large,  fine  yellow  in  the  shade,  slightly 
red  next  the  sun,  and  covered  with  bloom.  The  fruit  is 
very  fine  and  excellent ;  the  tree  very  productive.  Thus 
it  was  described  to  me  by  Mons.  Vilmorin,  of  Paris.  High- 
ly deserving  trial  with  us. 


AUTUMN   APPLES. CLASS    II.  89 

137.  (R.)     KING   OF   PIPPINS.     Py.   Mat  Brent. 

PI.  XXXVIII. 

A  first-rate  fruit,  which  no  garden  should  be  without ; 
middle-sized  ;  oblong;  color  clear  golden  yellow,  fine  red 
next  the  sun  ;  rich  and  juicy.  Autumn.  Productive. 

138.  (R.)     KIRKE'S   GOLDEN   REINETTE.    Py. 

Mai. 

"Is  an  improved  variety  of  the  old  Golden  Reinette. 
The  fruit  is  in  general  more  beautiful,  the  flavor  equal. 
The  tree  bears  as  well,  and  is  more  healthy  in  its  growth." 

139.  (C.)     NOBLE   PIPPIN.     Dr.  Willich. 
PEPIN  NOBLE. 

The  trees  do  not  grow  tall,  but  bear  abundantly.  An 
exquisite  dessert  fruit ;  oblong,  diminishing  to  the  crown, 
smooth,  bright  yellow,  a  few  streaks  of  red  next  the  sun. 
It  ripens  early,  and  keeps  to  the  end  of  April. 

140.  (R.)     PADLEY'S   PIPPIN.    Pom.  Mag.  t.  151. 
Lind. 

PADLEY'S  ROYAL  GEORGE  of  Ronald? 

A  very  excellent  dessert  fruit ;  rather  small ;  flattened  ; 
skin  dull  yellow,  or  orange  and  russeted ;  flesh  breaking, 
saccharine,  pleasant,  aromatic.  November  and  December. 

141.  PINE-APPLE   RUSSET.     Lindley. 

This  fruit  is  described  by  Lindley  as  one  of  the  best  of 
all  their  dessert  apples.  Juice  more  abundant,  saccharine, 
spicy,  aromatic,  perfumed,  with  a  perfect  proportion  of 
acitl,  and.  flavor  of  the  pine-apple.  It  is  medium-sized, 
roundish  ovate,  angular  ;  color  yellowish  or  yellow  russet; 
flesh  crisp,  tender ;  one  of  the  finest  of  the  season.  Sep- 
tember and  October. 

142.  (P.)   POMME  PRINCESSE.     N.  Duh.  PI.  vm. 
The  fruit  is  of  medium  size,  flattened  ;  of  a  beautiful 

yellow  in  the  shade,  striped  with  red  next  the  sun ;  the 
flesh  yellowish  white,  fine,  and  excellent ;  juice  not  abun- 
dant, but  agreeable  and  sweet.  This  excellent  apple  is 
one  of  the  best  species  of  Reinettes.  October. 

143.  (C.)  PRINCE'S  TABLE  APPLE.    Dr.  Willicli. 

LOSKRIEG. 

A  delicious  autumnal  fruit,  vying  with  the  pear  rennet ; 

it  is  of  the  Calville  family.     Moderately  large  ;  somewhat 

oblong  ;  whitish,  and  covered  on  the  south  side  with  red 

streaks.     The  tree  does  not  rise  to  a  considerable  height. 

8* 


90  NEW    AMERICAN    ORCHARDIST. 

144.  (R.)    SCARLET  PERFUME.    Py.  Mai. 

COLE  APPLE.     Ib.  and  Pom.  Mag. 

A  new  and  very  desirable  dessert  fruit,  and  good  for 
cooking.  Moderately  large ;  flattened ;  nearly  globular, 
flat-sided;  mostly  covered  with  rich,  deep  red;  juicy,  rich, 
flavor  spicy.  September  and  October. 

145.  (R.)  WYCKEN  PIPPIN.     Lindlcy,   London. 

A  dessert  fruit,  below  medium  size;  flattened;  yellowish 
green,  but  pale  dull  brown  next  the  sun ;  flesh  firm,  break- 
ing, sugary,  with  a  little  musky  perfume.  The  cottagers' 
apple  around  Wyken.  October  to  December. 


SECTION     III. 

WINTER   FRUIT. 

146.  BARCELONA  PEARMAIN.    Pom.  Mag.  t.  85. 
Lind. 

SPECKLED  GOLDEN  REINETTE,  according  to  the  Pom.  Mag. 

REINETTE  ROUGE,  according  to  Lind. 

A  dessert  fruit,  of  medium  size;  oval,  rather  long; 
brownish  yellow  in  the  shade,  deep  red  next  the  sun;  flesh 
firm,  with  a  rich,  aromatic,  but  slight  and  agreeable  acid. 
November  till  February.  A  good  bearer. 

147.  (R.)     BEACHEMWELL    SEEDLING.       Pom. 
Mag.  lAn. 

An  excellent  dessert  apple,  raised  by  John  Motteaux,  Esq. 
Medium-sized,  roundish,  depressed  ;  pale  yellow,  but  red 
next  the  sun  ;  flesh  tender,  juicy,  pleasant.  November  to 
April.  The  tree  bears  well. 

148.  BELLE   DU   HAVRE.    (J.) 

A  new  and  noble  fruit,  very  large,  and  covered  with 
bright  red  ;  of  the  first  size  and  quality;  ripening  in  win- 
ter. This  fruit  I  procured  of  an  amateur  in  France.  Emi- 
nently deserving  trial  with  us. 

149.  (C.)    (P.)     BORSDORFER.     Dr.  Willich. 

RED  BORSDORFER.  Ib.     BORSDORF  of  Lindley. 
A  delicious  German  apple,  of  large  size,  beautiful  as  the 
Canadian,  and  in  size  and  form  like  the  Reinette  Trioin- 


WINTER  APPLES. CLASS  II.  91 

phante,  which  it  almost  excels;  globular  formed,  slightly 
narrowed  at  the  crown ;  yellow  in  the  shade,  but  for  the 
most  part  a  fine  glossy  red ;  its  flesh  uncommonly  white, 
tender,  juicy,  sweet,  partaking  of  the  odor  of  roses ;  a 
bright  red  vein  encompassing  the  core.  The  tree  comes 
early  into  bearing,  and  bears  abundantly.  It  ripens  in 
December. 

150.  (R.)     CHRISTIE'S  PIPPIN.     Py.   Mai 

A  very  fine  dessert  apple,  raised  by  Mr.  Christie:  in 
form  and  shape  like  a  Nonpareil;  lemon-colored,  with  faint 
red  stripes;  flesh  soft,  agreeably  sweet,  enough  of  acid. 
November  till  February.  The  tree  bears  abundantly. 

151.  (K.  L.)  CORNISH  JULY  FLOWER.  Py.  Mai. 
PI.  xix. 

JULY  FLOWER.     Hort.    Trans. 

Very  old,  above  the  middle  size,  oval,  with  irregular 
ribs ;  of  an  olive  green  color,  streaked  with  dull  red  ;  the 
flesh  of  a  rich  aromatic  flavor  and  fragrant  perfume.  Not 
very  prolific.  It  keeps  through  the  winter. 

152.  (R.)  COURT  OF  WYCK,  OR  RIVAL  GOLDEN 
PIPPIN.     Py.  Mai.    Brent.    PI.  xn. 

"A  dessert  apple,  which  vies  with  the  Golden  Pippin  in 
richness  of  flavor,  and  much  excels  it  in  other  respects ; 
it  is  rather  large,  of  a  golden  hue,  with  red  stripes,  very 
handsome.  This  is  esteemed  the  finest  Christmas  apple 
we  have.  Keeps  well  till  February  or  March.  The  tree 
never  cankers,  and  never  fails  bearing. 

153.  D'ASTEMS.     Py.  Mai  Brent.  PI.  xxxi. 

STRIPLING  D'HIVF.R. 

A  noble  kitchen  fruit ;  large,  globular  ;  a  little  flattened  ; 
green,  with  some  dull  red  streaks,  chiefly  on  the  top  of  the 
fruit.  It  is  a  first-rate  sort,  firm,  with  a  rich  flavor,  and 
dresses  well ;  and  will  keep  till  March  or  April." 

154.  DUTCH   MIGNONNE.     Pom.  Mag.     Py.  Mai. 

REINETTE  DOREE  of  Mayer. 

CHRIST'S  GOLDEN  REINETTE  of  the  Taschenbach,  according  to 

the  Pom.  Mag. 

An  excellent  dessert  and  sauce  apple;  over  medium  size, 
a  little  flattened  and  diminished  at  its  crown  ;  greenish 
yellow  in  the  shade,  next  the  sun  striped  and  marbled  with 
deep  red  ;  the  flesh  is  firm,  crisp,  juicy,  subacid,  aro- 
matic. November  to  April.  Tree  an  abundant  bearer. 


92  NEW    AMERICAN    ORCHAJJDIST. 

155.  (C.)     EASTER,   OR    PASQUE    APPLE.    Dr. 
Willich. 

The  Easterner  Pasque  Apple,  is  one  of  the  principal  and 
finest  of  the  Calvilles ;  it  is  large,  with  high,  projecting  ribs, 
and  of  a  bees-wax  color ;  has  a  white,  tender,  juicy  pulp, 
and  emits  a  very  grateful  odor,  similar  to  that  of  roses. 
The  tree  bears  abundance  of  fruit. 

156.  (C.)  (P.)   FENNOUILLET   GRIS.    Bon  Jard. 
Dr.  Willich. 

CARAWAY  RUSSET.    Hort.  Soc.  Cat.     SPICE  APPLE.   Ib. 

BROWN  APPLE  OF  BURNT  ISLAND.    -Ib. 

ANIS.  Bon.  Jard.  WINTER  ANIS  RENNET.  Dr.  Willich. 
The  tree  is  very  productive^  the  fruit  is  under  medium 
size ;  globular,  depressed  ;  the  skin  of  a  gray  fawn  shade, 
covered  with  thin  russet,  and  a  slight  brown  next  the  sun  ; 
the  flesh  is  tender,  and  has  the  peculiar  aroma  and  flavor 
of  anise.  December  till  February. 

157.  (P.)  FENNOUILLET  JAUNE.  Bon  Jard.  Lind. 
EMBROIDERED  PIPPIN.     Lindley. 

DRAP  D'OR.  Bon  Jard.  Jhih.  POMME  DE  CARACTERE;  Ib. 
The  tree  is  very  productive  ;  the  fruit  of  medium  size, 
globular,  inclining  to  oblong ;  its  skin  is  a  beautiful  yellow, 
marked  with  fine  russet  lines  resembling  letters ;  hence  its 
name,  Pomme  Caractere.  Its  flesh  is  firm,  delicate,  sac- 
charine, and  excellent,  with  a  flavor  of  the  Fennouillet,  or 
Anise.  December  to  February. 

158.  FENNOUILLET  ROUGE.    Nouv.  Cours  CompL 
A  very  excellent  fruit,  of  medium  size ;  globular,  flat- 
tened ;  deep  gray,  but  streaked  with  brown  red  next  the 
sun;    flesh   firm,   sugary,   high-flavored,    musky.     March. 
This  fruit  requires  a  light,  warm  soil,  and  cannot  be  too 
much  multiplied. 

159.  (K.  L.)     GOLDEN  HARVEY.     Py.  Mai. 

BRANDY  APPLE. 

A  small  dessert  apple ;  light  yellow,  flushed  with  red, 
and  russeted  ;  flesh  remarkably  compact ;  very  rich  in 
flavor.  It  will  keep  till  April  or  May.  It  is  called  Brandy 
apple,  from  the  specific  strength  and  gravity  of  its  juice, 
which  is  1.085.  The  tree  grows  feeble;  it  does  not  bear 
well  at  first,  but  afterwards  seldom  fails. 

160.  (R.)     GREEN  NONPAREIL.  Py.  Mai  Brent. 
PL  xxxiv. 

PETWORTH-  NONPAREIL. 
Raised  at  the  earl  of  Egremont's ;  larger  than  the  old 


WINTER  APPLES.  —  CLASS  II.  93 

Nonpareil,  but  of  nearly  of  the  same  shape ;  the  color  green. 
A  valuable  apple  for  the  table ;  crisp,  juicy,  and  high-fla- 
vored. February  or  March.  It  is  a  good  bearer 

161.  HUBBARD'S  PEARMAIN.  Lindley.  Pom.  Mag. 
GOLDEN  VINING  of  Pom.  Mag. 

According  to  Lindley,  the  merits  of  this  fruit  are  unri- 
valled, and  its  superior  as  a  dessert  fruit,  from  November 
to  April,  does  not  exist  in  that  country.  The  fruit  is 
small,  ovate  or  globular,  yellow,  orange  or  pale  red  next 
the  sun ;  flesh  firm,  rather  dry,  juice  sweet,  rich,  of  a  most 
highly-perfumed,  aromatic  flavor.  An  abundant  bearer. 

162.  (P.)     JERUSALEM.     Bon  Jard.  p.  344. 

POMME  PIGEON.    Ib. 

The  tree  is  of  medium  vigor,  and  very  productive.  The 
fruit  is  small,  conical ;  its  color  that  of  the  changeable 
rose;  flesh  fine,  delicate,  granulous,  and  very  good. 

163.  (R.)     MARGIL.  Lindley.    Hooker's  Pom.  Land. 
A  very  excellent  dessert  fruit ;  small,   ovate,   angular ; 

bright  orange,  streaked  and  mottled  with  rich  red  and 
brown;  slightly  russeted ;  flesh  yellow,  firm,  breaking, 
juicy,  sweet,  highly  aromatic.  November  to  March.  A 
very  excellent  bearer. 

164.  (R.)  MARTIN  NONPAREIL.  Hooker.  Lindley. 
A  new  and  valuable  dessert  fruit,  small,  ovate,  depressed; 

dull  green,  but  tawny  orange  or  red  next  the  sun  ;  thinly 
russeted  ;  not  handsome ;  flesh  compact,  with  an  excellent 
flavor,  sweet,  with  a  fine  acid.  They  have  been  kept  a 
year.  The  tree  is  a  good  bearer. 

165.  (C.)     MELA  DE  ROSMARINO.   Dr.  Willich. 

WHITE  ITALIAN  ROSEMARY  APPLE.  Ib. 
A  very  beautiful  species  of  Calville,  having  no  ribs,  but 
a  most  glossy  skin,  which  resembles  the  finest  virgin  wax  ; 
and,  on  the  south,  somewhat  red  ;  of  an  oblong  figure,  and 
the  size  of  a  goose  egg ;  its  flesh  is  white  as  snow,  un- 
commonly tender,  and  yielding  a  saccharine  juice  of  a 
slightly  aromatic  flavor.  Its  large  pericarpium  contains 
twenty  kernels  in  five  cells.  November  till  February. 

166.  NORFOLK  BEAUFIN.     Py.  Malus.     Lind. 

A  beautiful  cooking  apple ;  a  fruit  of  great  merit  for 
drying,  furnishing  a  luxury  at  table  during  winter  ;  rather 
large,  flattened ;  nearly  the  whole  surface  covered  with 
livid  red.  November  till  June.  "  These  apples  are  dried 


94  NEW   AMERICAN    ORCHARDIST. 

by  the  bakers  of  Norwich,  annually,  and  sent  in  boxes  to 
all  parts  of  the  kingdom,  where  they  are  universally  ad- 
mired." 

167.  (C.)     PEAR  RENNET.     Dr.  Willich. 

REINETTE  POIRE  of  the  catalogues. 

Both  an  autumnal  and  winter  fruit;  presents  a  capital 
yellow  apple,  of  a  tender,  yellowish  pulp,  the  juice  of  which 
has  the  acidulous  flavor  of  Rhenish  wine.  It  is  sufficiently 
mellow  in  the  beginning  of  November,  and  may  be  pre- 
served through  the  greater  part  of  winter.  The  tree  is  of 
slender  growth. 

168.  PIGEON  DE  ROUEN. 

A  new  fruit,  of  medium  size  and  ovate  form,  very  val- 
uable and  productive.  Thus  it  is  described  to  me  by 
Mons.  Vilmorin,  of  Paris ;  highly  deserving  trial  with  us. 

169.  POMME  DE  LESTRE.     Bon  Jard.  p.  344. 
This  apple  was  found  in  the  department  of  Vienne,  in 

1813,  and  has  been  preserved  during  three  years.  It  is 
highly  esteemed. 

170.  (C.)    (P.)  REINETTE  DOREE.    Dr.  Willich. 
Nouv.  Cours  Complet  d'Agr.  Vol.  xn.  p.  213. 

REINETTE  JADNE  TARDIVE.  Ib.  Dr.  Willich. 
This  apple  is  equal  in  goodness  to  the  Reinette  Tranche, 
but  is  nearly  gone  when  that  variety  begins  to  be  fit  for 
use.  It  is  middle-sized,  flattened,  deep  yellow  in  the  shade, 
reddish  next  the  sun  ;  flesh  juicy,  saccharine,  vinous,  high- 
flavored,  a  little  acid.  December  to  March. 

171.  (P.)     REINETTE   FRANCHE.     Nouv.    Cours 
Compl.  Vol.  xn.  p.  215. 

Fruit  large,  round,  irregularly  formed,  and  very  much 
pointed  with  brown  ;  sometimes  slightly  red  next  the  sun  ; 
the  flesh  is  firm,  yellowish  white,  saccharine,  agreeable. 
It  is,  notwithstanding  the  excellence  of  the  Reinette  Grise 
and  the  Reinette  du  Canada,  the  best  of  all ;  but  it  varies 
much  in  goodness,  in  size,  and  duration,  according  to  the 
soils,  expositions,  seasons,  &c. 

172.  (R.)    SCARLET    NONPAREIL.     Pom.  Mag. 
t.  87.     Lindley.     Pyrus  Mains.    PI.  xxxiv. 

A  dessert  apple,  admired  for  its  beauty  and  excellence  ; 
middle-sized,  roundish,  not  angular ;  yellowish  green  in 
the  shade,  deep  red  next  the  sun,  streaked ;  flesh  firm, 


WINTER  APPLES. CLASS  II.          95 

yellowish  white,  juicy,  rich,  and  excellent.  Extensively 
cultivated  in  England.  November  to  March. 

173.  (K.  L.)    (R.)  SWEENEY  NONPAREIL.  Hort. 
Trans.     Lindley. 

Rather  large,  and  in  form  of  a  Nonpareil ;  color  green, 
with  patches  of  russet  all  over  ;  sometimes  a  brilliant  color 
next  the  sun ;  flesh  firm,  crisp,  with  abundance  of  juice, 
in  which  a  powerful  acid  is  combined  with  much  sugar. 
A  new  dessert  apple  from  November  to  March.  The  tree 
is  an  abundant  bearer. 

174.  (R.)     SYKEHOUSE  APPLE.     Hooker's  Pom. 
The   tree   grows    freely,  and,  when    well    established, 

bears  fruit  abundantly.  "  The  fruit  is  small,  roundish, 
depressed  ;  the  stalk  short ;  color  green,  with  a  good  deal 
of  russe.t;  but  in  a  good  season  it  is  a  handsome  apple, 
with  some  red  next  the  sun;  the  flesh  is  rather  firm,  but 
of  pleasant  flavor  and  extraordinary  richness.  It  ripens  in 
January,  and  is  justly  regarded  as  one  of  the  best  dessert 
apples  at  present  known." 

175.  (C.)     REINETTE   TRIOMPHANTE. 

VICTORIOUS  REINETTE.     Dr.  Willich. 

"An  uncommonly  fine,  large,  and  well-formed  apple, 
which,  on  being  deposited  on  the  floor,  acquires  a  deep 
yellow  tint,  marked  with  starry  points,  and  frequently 
brown,  rough  spots,  or  large  warts;  its  eye  represents  a 
regular  star ;  its  flesh  beneath  the  tender  skin  is  yellow, 
firm,  though  delicate;  yielding  abundance  of  juice,  that 
possesses  a  pleasant,  aromatic  flavor.  It  ripens  about 
Christmas,  and  may  be  kept  till  March.  The  tree  grows 
luxuriantly,  and  becomes  of  considerable  size." 

176.  LA  VIOLETTE.     Nouv.  Cours  Complet  Agri. 

POMME  DE  QUATRE  GOUTS.     Ib. 

Fruit  of  medium  size,  oblong;  color  deep  red  next  the 
sun,  yellow,  striped  with  red  in  the  shade ;  the  flesh  fine, 
delicate,  saccharine,  having  a  little  of  the  perfume  of  the 
violet;  reddish  beneath  the  skin,  greenish  towards  the 
centre.  This  variety  is  one  of  the  best  of  apples,  and 
keeps  till  May. 

(R.)  Also  to  the  above  list,  all  NONPAREILS  and  all 
GOLDEN  PIPPINS  not  here  described,  are  recommended  by 
Mr.  Ronald  for  walls. 


96  NEW   AMERICAN    ORCHARDIST. 


SECTION     IV. 

FOREIGN  CIDER   APPLES   DESERVING  TRIAL  IN  THE 
UNITED  STATES. 

THESE    WOULD    BE    LIKELY  TO    ANSWER   WELL    IN    CANADA. 

177.  FOXLEY.    Lindley. 

Raised  by  Mr.  Knight  from  the  Siberian  Crab  and 
Golden  Pippin.  A  very  small  apple,  growing  in  clusters, 
of  a  bright,  gold  color.  Specific  gravity  of  its  juice, 
1.080. 

178.  HAGLOE   CRAB. 

The  most  famous  cider  in  the  world  was  formerly 
made  from  this  fruit  in  England.  An  old  fruit;  small,  ill 
shaped;,  yellow  in  the  shade,  russety  red  next  the  sun. 
Specific  gravity  of  the  juice,  1.081.  This  fruit  has  been 
many  years  in  the  United  States  —  quite  long  enough 
for  trial. 

179.  SIBERIAN   BITTER   SWEET.    Lindley. 
Raised   by  Mr.  Knight  from    the    Siberian    Crab  and 

Golden  Harvey ;  and  was  sent  by  Mr.  Knight  to  the  Hon. 
John  Lowell.  It  is  small,  not  much  larger  than  the  Sibe- 
rian Crab,  of  a  yellow  color,  with  a  blush  next  the  sun.  It 
is  supposed  to  contain  a  larger  proportion  of  saccharine 
matter  than  any  other  apple  known.  It  does  not  abound 
in  juice,  and  it  is  supposed  would  be  a  most  valuable  va- 
riety to  mix  with  the  more  austere  sorts.  The  trees  are 
most  abundant  bearers. 

180.  SIBERIAN   HARVEY.     Lindley. 

A  small,  globular  fruit,  raised  by  Mr.  Knight  from  the 
Siberian  Crab  and  Golden  Harvey ;  of  a  bright  gold 
color,  stained  with  deep  red  next  the  sun ;  the  fruit  grows 
in  clusters  on  slender  branches ;  the  juice  exceeding 
sweet.  Ripe  the  middle  of  October.  Specific  gravity  of  its 
juice,  1.091. 

See  DOWNTON  GOLDEN  PIPPIN,  GRANGE,  and  ORANGE 
PIPPIN,  which  are  all  cider  fruits. 


97 


CLASS  III. 

SELECT  LIST  OF  FOREIGN  VARIETIES  OF  APPLES 
DESERVING  TRIAL  IN  NORTHERN  CLIMAl^S. 

The  following  select  list  of  Northern  fruits  are  chiefly  of 
British  origin.  They  are  described  by  their  writers,  Lind- 
ley  and  Ronald,  as  of  first-rate  excellence ;  the  latter,  es- 
pecially, from  his  great  collection  of  trees  in  bearing.  Yet, 
as  few  of  them  are  by  him  included  in  that  list  of  kinds 
which  he  has  recommended  as  being  highly  improved  on 
walls,  or  as  requiring  a  warmer  climate,  I  have  therefore 
concluded  to  leave  them  in  high  northern  latitudes. 
Other  reasons  for  this  will  be  found  in  the  "  INTRODUC- 
TION" to  this  work,  and  in  the  article  which  follows,  on 
"  CLIMATE."  I  have  assigned  them  to  the  influence  of 
fine  summer  skies ;  to  Nova  Scotia  and  the  Canadas,  and 
the  British  possessions  in  America;  also  to  the  north- 
western section  of  our  own  country,  on  the  side  of  the 
Pacific ;  to  Oregon,  and  our  neighbors,  the  Russians,  ly- 
ing contiguous.  For  all  of  them,  we  might  include,  also, 
many  other  kinds,  of  the  first  and  second  classes,  which 
may  have  originated  in  the  higher  latitudes.  Some  of 
them,  however,  will  prove  fine  with  us,  and  all  are  now 
on  trial. 


SECTION     I. 

SUMMER   FRUIT. 

181.     ASTRACAN.     Pom.  Mag.    Lind.    Dr.  Willich. 

WHITE  ASTRACAS.     Pom.  Mag.  and  Lind. 

GLACE  DE  ZELANDE.  Ib.     TRANSPARENT  DE  MOSCOVIE.  Ib. 

RUSSIAN  ICE  APPLE.  Ib.     POMME  DE  GLACE.  Ib. 
This  fruit  is  said  to  grow  wild  about  Astracan.     It  is  of 
medium  size,    globular,   the   sides    angular ;    the  skin  is 
smooth,  and   covered   with  pale   bloom;    the  flesh  semi- 
transparent,  of  the  whiteness  of  snow.     Dr.  Willich,  on  the 
authority  of  M.  Christ,  has  described  it  as  beautiful,  yel- 
9 


98  NEW    AMERICAN    ORCHARDIST. 

lowish  white,  with  fine  red  flaming  streaks ;  with  a  saccha- 
rine juice,  so  copious,  that  it  constitutes  seven  ninths  of 
the  weight  of  the  fruit — which  is  most  superior,  in  a 
suitable  situation  and  climate,  not  below  49°  of  latitude. 
[See  art.  on  CLIMATE,  in  the  first  pages  of  this  work.]  The 
Pom.  Mag.  and  Lindley  inform  us,  that  this  fruit  is  very 
fine  in  the  climate  of  England;  but  at  Paris,  according  to 
the  Bon  Jard.,  the  fruit  is  but  at  mediocrity;  and  in  our 
climate,  good  judges  have  pronounced  it  good  for  nothing. 

BOROVITSKY,   (Russian.)     BROWN'S    SUMMER  BEAUTY. 
CARLISLE    CODLJN.      EARLY  CROFTON,    (Irish.)      EARLY 

JuLIEN,  (Scotch.)      RlVELSTONE  PlPPIN,     (Scotch.)     SACK 

AND  SUGAR.  SALINA.  SUGAR-LOAF  PIPPIN,  Dolgoi 
Squoznoi,  or  Long  Transparent,  (Russian.)  SUMMER 
GOLDEN  PIPPIN.  WORMSLEY  PIPPIN.  KNIGHT'S  CODLIN. 


SECTION     II. 

AUTUMN  FRUIT. 

ALFRISTON.  Lind.  BEAUTY  OF  KENT.  BEDFORDSHIRE 
FOUNDLING.  COWARNE'S  QUEENING.  DEVONSHIRE 
QUEEN.  DOWELL'S  PIPPIN.  DOWNTON  NONPAREIL. 
EDGAR.  FLOWER  OF  KENT.  FRENCH  PIPPIN.  GOLDEN 
BURR.  GOLDEN  NOBLE.  KENTISH  BROADING.  KENTISH 

FlLLBASKET.         KERRY    PlPPIN.       LEWIS'S    INCOMPARABLE. 

KIRKE'S  SCARLET  ADMIRABLE,  or  HOLLANDBURY.  LONDON 
PIPPIN.  LUCOMBE'S  SEEDLING.  PEARSON'S  PLATE.  POT- 
TER'S LARGE  SEEDLING.  RAWLIN'S  FINE  RED-STREAK. 
RYMER.  SALOPIAN  PIPPIN.  SCARLET*  CROFTON,  (Irish.) 
SOPS  OF  WINE.  STRIPED  MONSTROUS  REINETTE. 


SECTION     III. 

WINTER  FRUIT. 

AROMATIC  RUSSET.  BURRELL'S  RED.  CLAYGATE 
PEARMAIN.  COCKLE  PIPPIN.  CORNISH  AROMATIC.  DEV- 
ONSHIRE GOLDEN  BALL.  DUKE  OF  WELLINGTON.  HAM 


APPLES. CULTIVATION.  99 

BLEDON  DEUX  ANS.  HOARY  MORNING.  HUGH'S  GOLDEN 
PIPPIN.  KIRKE'S  LORD  NELSON.  LEMON  PIPPIN.  MAR- 
MALADE PIPPIN,  (Welch.)  NORFOLK  STORING.  NORTHERN 
GREENING.  STRIPED  HOLLAND  PIPPIN.  WALTHAM  AB- 
BEY SEEDLING.  YORKSHIRE  GREENING. 


CULTIVATION,    &c. 

The  seeds  or  pomace  of  the  apple  should  be  sown  in 
autumn  in  a  rich  soil.  When  the  young  plants  appear  in 
spring,  they  should  be  carefully  thinned  to  the  distance  of 
two  inches  asunder,  and  kept  free  from  weeds  by  carefully 
hoeing  during  the  remainder  of  the  season,  or  till  of  suf- 
ficient size  to  be  removed. 

At  one  or  two  years  of  age,  they  are  taken  up,  their  tap 
roots  shortened,  that  they  may  throw  out  lateral  roots ;  they 
are  transferred  to  the  nursery,  set  in  rows  about  four  feet 
asunder,  and  at  one  foot  distance  from  each  other  in  the 
row,  in  a  rich  and  loamy  soil.  In  the  summer  following, 
they  are  inoculated,  or  they  are  engrafted  or  inoculated  the 
year  following. 

SIZE  AND  AGE  FOR  TRANSPLANTING  TO  THE  ORCHARD. 

An  apple  tree,  when  finally  transplanted  to  the  orchard, 
ought  to  be  at  least  six  or  seven  feet  high,  with  branches 
in  proportion,  and  full  two  years  from  the  bud  or  graft, 
and  thrifty.  Apple  trees  under  this  size  belong  properly 
only  to  the  nursery. 

DISTANCE. 

The  distance  asunder  to  which  apple  trees  should  be 
finally  set,  when  transplanted  to  the  orchard,  depends  upon 
the  nature  of  the  soil,  and  the  cultivation  to  be  subsequent- 
ly given.  If  the  soil  is  by  nature  extremely  fertile,  forty 
feet  distance  may  be  allowed,  and  even  forty-five  and  fifty 
feet  in  some  very  extraordinary  situations ;  for  before  the 
trees  become  old,  they  will  completely  shade  the  ground. 


100  NEW   AMERICAN    ORCHARDIST. 

If,  however,  the  soil  is  not.very  extraordinary  by  nature,  or 
so  rendered  by  art,  this  distance  would  be  too  great ;  for 
the  trees  would  become  old,  and  their  growth  would  be 
finished,  before  the  ground  could  be  covered  by  their 
shadow;  —  thirty  feet,  only,  may  therefore  be  allowed  in 
land  usually  denominated  of  good  quality,  and  but  twenty 
to  twenty-five  feet  in  land  of  ordinary  quality.  But  where 
economy  of  time,  of  land,  and  of  all  things  else,  is  con- 
sulted, but  one  half  this  distance  will  answer  for  a  series 
of  years. 

The  quincunx  mode  is  recommended  for  close  arrange- 
ment, and  short-lived  trees  may  be  set  in  the  intervals. 

The  size  to  which  an  apple  tree  may  attain,  and  the 
ground  which  should  be  allotted  to  it,  depend  also,  in  some 
measure,  on  the  particular  variety  of  apple ;  some  sorts 
being  well  known  to  attain  to  a  much  greater  size  than 
that  of  others. 

The  period  of  growth,  or  the  duration  of  the  apple  tree, 
is  comparatively  limited ;  this  is  sufficiently  evident  from 
the  perishable  nature  of  its  timber.  Those  species  of  trees 
only  will  continue  living  and  growing  for  numerous  cen- 
turies, whose  timber  may  be  preserved  incorruptible  during 
the  lapse  of  a  long  succession  of  ages. 

Son,  AND  SITUATION. 

A  rich  soil,  rather  moist  than  dry,  is  that  adapted  to  the 
apple  tree ;  but  what  is  usually  termed  a  deep  pan  soil  is 
to  be  preferred. 

On  such  a  soil,  whether  on  the  plains,  or  in  the  valley, 
or  on  the  sides  and  summits  of  our  great  hills,  which  al- 
most always  consist  of  good  land,  and  even  in  situations 
the  most  exposed,  the  apple  tree  will  flourish. 

One  of  the  most  productive  apple  orchards  in  this  im- 
mediate vicinity,  is  situated  on  the  north  and  north-west 
sides  of  a  hill,  the  most  exposed  to  cold  winds.  The  soil 
of  great  hills  is  generally  of  far  superior  quality  to  that 
of  the  plains;  and  it  is  a  very  mistaken  opinion,  which 
seems  adopted  by  some,  that  the  soil  of  all  hills  must 
of  necessity  be  dry  and  deficient  in  moisture.  It  is 
the  plains  and  the  knolls  that  are  but  too  generally  thus 
deficient,  not  the  great  hills,  which  almost  always  abound 
in  springs. 


APPLES. CULTIVATION.  101 

Land  half  covered  with  rocks,  and  incapable  of  being 
cultivated  with  the  plough,  is  in  some  respects  admirably 
suited  to  the  apple  tree.  For,  in  such  situations,  they  are 
not  liable  to  suffer  from  drought ;  they  receive  nearly  a 
double  portion  of  moisture  from  the  rains  that  fall,  and  a 
greater  degree  of  heat  by  the  reflected  rays  of  the  sun. 

They  may  even  flourish  on  sandy  plains,  if,  where  the 
tree  is  to  be  placed,  an  excavation  is  formed  six  or  eight 
feet  in  diameter,  and  three  or  four  feet  in  depth,  and  if 
half  filled  either  with  useless  small  stones  intermixed  with 
rich  loam,  mud  from  the  low  grounds,  clay,  or  gravelly 
clay,  or  mixtures  of  any  of  these  substances,  with  a  por- 
tion of  manure,  and  the  remainder  of  the  excavation  filled 
to  the  surface  with  rich  loam. 

MANAGEMENT  OF  THE  LAND. 

If  the  ground  intended  for  the  orchard  cannot  con- 
veniently be  kept  wholly  in  a  state  of  cultivation  during 
the  first  years,  a  portion,  at  least,  ought  to  be. 

A  strip  of  land  to  each  row,  of  eight  or  ten  feet  in 
width,  well  manured,  may  be  kept  cultivated,  and  the 
vegetables  which  may  here  be  raised  will  amply  repay  the 
expense  and  labor  bestowed  during  the  four  or  five  first 
years.  After  this,  if  the  trees  have  grown  well,  as  they 
probably  must  have  done,  cultivation  at  a  distance  in  the 
intervals  becomes  even  more  important  than  within  the  lim- 
ited distance  of  a  very  few  feet  from  the  trunk  of  the  tree. 

For  on  examination  it  will  be  found  that  the  small 
fibres  or  spongelets,  by  which  alone  the  tree  derives  all  the 
nourishment  it  receives  from  the  earth,  are  now  remote 
from  -the  trunk  of  the  tree ;  they  are  now  to  be  found 
seeking  pasture  beyond  the  limits  of  its  shade,  and  it  be- 
comes necessary  that  the  whole  ground  should  be  kept  in 
a  high  state  of  cultivation  for  the  four  or  five  following 
years;  after  this  period,  it  may  occasionally  be  laid  to 
grass,  which,  however,  should  be  broken  up  at  frequent 
intervals,  the  land  being  always  kept  in  good  heart. 

PRUNING. 

I  have    given   directions   for  pruning   the  trees  while 
young,  under  the  general  directions  in  the  former  part  of 
9* 


102  NEW   AMERICAN    ORCHARDIST. 

this  work,  at  page  51.  Those  directions  are  particularly 
applicable  to  the  apple  tree.  I  would  only  add,  that  when 
these  directions  have  been  followed,  —  when  large  and 
profitable  crops  are  desired,  —  our  cultivators  generally 
avoid  robbing  their  trees  unnecessarily  of  a  particle  of 
bearing  wood. 

Those  limbs  which  interfere  with  other  limbs  by  galling, 
the  suckers  and  dead  wood,  are  alone  removed ;  for  they 
consider  that  the  warmth  of  the  atmosphere  is  of  itself 
sufficient  in  our  climate  to  ripen  the  fruit,  without  at- 
tempting to  admit  the  sun  to  every  part  of  the  tree. 

These  directions  are  to  be  more  especially  observed  in 
regard  to  old  trees  in  their  declining  years :  their  trunks 
being  too  old  for  the  reproduction  and  sustenance  of  a 
crop  of  new  and  fruitful  wood,  nothing  should  be  taken 
away  but  the  dead  branches  and  suckers.  We  have  seen 
old  trees,  whose  branches  were  annually  loaded  with  fruit, 
despoiled  at  once  by  the  hand  of  man  of  half  their  bear- 
ing wood,  under  the  mistaken  idea  that  the  destruction 
of  the  one  half  of  the  tree  would  confer  a  benefit  on  the 
remainder,  and  render  it  still  more  productive.  We 
noticed,  however,  that  the  effect  thus  produced  was  direct- 
ly the  reverse,  as  their  total  destruction  usually  followed 
as  a  consequence  not  long  after. 

INSECTS. 

The  apple  tree  has  four  destructive  enemies —  the  cater- 
pillar, the  borer,  the  canker-worm,  and  the  curculio. 

The  Caterpillar  usually  makes  its  first  appearance  with 
the  opening  of  the  leaf  of  the  apple  tree :  they  are  readily 
and  easily  destroyed  if  taken  in  season.  They  are  brought 
down  either*  by  the  hand,  or  by  the  excellent  brush  In- 
vented by  the  late  Hon.  Timothy  Pickering,  which  must 
be  attached  to  a  pole.  They  should  be  taken  early  in  the 
morning,  before  they  leave  th'eir  nests.  When  brought 
down,  they  must  be  destroyed.  The  trees  should  be  ex- 
amined a  second  time  not  long  after. 

The  Borer.  The  modes  of  preserving  apple  trees  from 
the  depredations  of  the  borer  may  be  found  in  the  former 
part  of  this  work. 

Of  the  Canker-Worm.     In   the  immediate   neighbor- 


APPLES. CULTIVATION.  103 

hood  where  I  reside,  the  canker-worm  is  unknown.  I  must 
therefore  avail  of  the  experience  of  others. 

The  canker-worm,  after  it  has  finished  its  work  of 
destruction  in  spring,  descends  to  the  earth,  which  it 
enters  to  the  depth  of  from  one  to  five  inches.  After  the 
first  frosts  of  October,  or  from  the  15th  or  20th,  those 
nearest  the  surface  usually  begin  to  rise  from  their  earthy 
bed,  transformed  to  grubs  or  millers.  They  usually  rise 
in  the  night,  and  invariably  direct  their  course  to  the  tree, 
which  they  ascend,  and  deposit  their  eggs  on  the  branches, 
which  are  hatched  in  April  or  May.  They  frequently 
rise  during  moderate  weather  in  winter,  when  the  ground 
is  not  frozen,  and  in  March,  and  till  towards  the  end  of 
May.  When  the  ground  in  spring  has  been  bound  by  a 
long  continuance  of  frost,  and  a  thaw  suddenly  takes 
place,  they  sometimes  ascend  in  incredible  numbers. 

Here,  then,  at  the  bottom  or  trunk  of  the  tree,  it  ia 
necessary  to  arrest  their  progress,  and  prevent  the  ascent 
of  the  grub  or  miller. 

The  usual  mode,  or  the  mode  generally  adopted  in 
practice,  is  tarring.  With  this  design,  the  bark  around 
the  circumference  of  the  trunk  is  scraped  smooth,  and  the 
crevices  where  the  application  is  to  be  made  are  filled 
with  clay  or  mortar;  over  this,  a  strip  of  canvass  three 
or  four  inches  in  width  is  to  be  bound  around  the  tree, 
the  lower  band  to  consist  of  a  large  tow  cord,  to  prevent 
the  running  down  of  the  tar,  and  its  consequent  pernicious 
effect  on  the  tree.  On  this  strip  the  tar  is  laid  with  a 
brush.  The  operation  must  be  performed  every  afternoon 
a  little  before  sunset,  when  the  weather  is  moderate,  and 
the  surface  of  the  earth  not  frozen,  from  the  first  hard 
frosts  which  commence  in  October,  and  during  the  winter, 
till  about  the  last  of  May.  For  the  tar,  by  the  heat  of 
the  sun,  or  by  dry  winds,  or  other  causes,  sometimes  be- 
comes dry  on  its  surface  in  a  very  short  time,  and  in  such 
cases  it  offers  no  obstruction  to  the  passage  of  the  insect. 
Dr.  Thacher,  in  his  American  Orchardist,  has  recom- 
mended that  a  small  portion  of  soft  grease  or  train  oil 
should  be  mixed  with  the  tar  to  preserve  it  from  drying. 
It  should  be  observed  that  the  insect,  on  finding  its  pas- 
sage obstructed,  frequently  deposits  its  eggs  in  great  num- 
bers near  the  base  of  the  tree,  in  the  cracks  and  fissures 
of  the  bark.  These  may  be  destroyed  by  a  solution  of 


104  NEW    AMERICAN    ORCHARDIST. 

potash.  But  the  tar  does  not  at  all  times  afford  a  perfect  se- 
curity ;  for  when  vast  numbers  arise  at  once  from  the  earth, 
a  bridge  over  the  tar  is  speedily  formed  of  the  carcasses  of 
those  which  first  attempt  the  ascent,  and  over  these  an  in- 
numerable host  may  safely  pass,  and  the  labor  of  tarring, 
previously  bestowed,  is  lost  for  that  season. 

The  tarring  process  is  a  tedious  one,  requiring  constant 
attention  during  a  long  period ;  the  omission  of  a  single 
night  favorable  to  the  ascent  of  the  grubs,  may  prove  fatal 
to  the  trees  for  that  season,  and  the  labor  previously  be- 
stowed is  lost. 

Various  other  modes  have  therefore  been  proposed,  with 
the  design  of  preventing  their  ascent;  but  however  in- 
genious or  effectual  they  may  have  proved,  they  have  not 
to  my  knowledge  yet  been  introduced  to  general  practice. 

The  strip  of  list  or  girdle  to  surround  the  tree,  and  cov- 
ered with  the  mercurial  ointment,  as  recommended  by  Dr. 
Spofford,  of  Bradford,  Mass.,  as  an  effectual  remedy,  was 
tried  by  Gen.  Dearborn  in  the  course  of  his  experiments, 
and  with  him  has  totally  failed ;  it  offered  no  obstruction 
whatever  to  the  ascent  of  insects.  [See  Neio  England 
Farmer,  Vol.  vm.  Nos.  23  and  48.] 

What  the  particular  causes  of  the  failure  in  this  instance 
were,  provided  it  has  in  other  instances  proved  effectual, 
we  cannot  conjecture,  unless  we  suppose  that  the  insects 
passed  over  while  the  mercurial  preparation  was  yet  in  a 
new  and  fresh  state,  and  before  it  had  time  to  imbibe  that 
portion  of  oxygen  from  the  atmosphere  which  Dr.  Spofford 
has  asserted  renders  its  poison  more  active  and  effectual. 

The  Hon.  John  Lowell  has  stated  in  Vol.  in.  No.  4  of 
the  Mass.  Agr.  Repository,  that  he  caused  the  ground 
around  sixty  apple  trees  to  be  dug  to  the  depth  of  four 
inches,  and  to  the  distance  of  two  or  three  feet  from  the 
roots ;  it  having  been  ascertained  by  Professor  Peck,  that 
the  insect  seldom  descended  into  the  ground  at  a  greater 
distance  than  three  or  four  feet  from  the  trunk.  The 
ground  being  laid  smooth,  three  casks  of  effete  or  air- 
slacked  lime  were  spread  over  the  surface  thus  prepared, 
to  the  depth  of  about  an  inch.  These  trees  were  tarred 
as  well  as  the  others;  and,  although  grubs  or  worms  ap- 
peared on  most  that  were  not  limed,  not  a  single  grub  was 
to  be  perceived  on  the  trees  limed. 

Mr.  Lowell  has  spoken  of  the  result  of  the  experiment 


APPLES. CULTIVATION.  105 

as  of  a  single  triaJ,  and  the  first  of  the  kind  to  his  knowl- 
edge on  record,  and  expresses  his  hopes  that  it  may  induce 
others  to  pursue  still  further  the  experiment;  for  while 
tarring  is  injurious  to  the  tree,  and  expensive  in  its  appli- 
cation, the  lime,  which  may  consist  of  sweepings  of  the 
lime  store,  is  comparatively  cheap ;  it  requires  but  a  single 
application  in  a  season ;  it  is  not  only  destructive  to  ani- 
mal substances,  but  is  useful  as  a  manure. 

Professor  Peck  has  recommended  that  the  ground 
should,  in  October,  be  carefully  inverted  with  a  spade  to 
the  depth  of  five  inches,  and,  as  far  as  the  branches  extend, 
the  clods  broken,  the  surface  raked  smooth,  and  rolled 
with  a  heavy  roller;  the  rolling  to  be  repeated  in  March. 
Lime,  reduced  to  an  impalpable  powder,  he  thinks,  might 
be  with  advantage  applied  to  the  surface  thus  smoothed, 
not  only  as  being  adapted  to  close  the  openings  which 
may  appear,  but  useful  also  from  its  caustic  qualities. 

Dr.  Robbins,  of  Roxbury,  has  recommended,  as  an  ef- 
fectual remedy,  that  a  strip  of  sheet-lead,  of  four  and  a 
half  inches  in  width,  be  formed  into  a  tube  or  gutter,  by 
bending  over  a  wooden  cylinder ;  this  is  again  bent  round 
the  tree  by  passing  a  rope  through  it.  After  being  ad- 
justed to  a  level,  it  is  secured  by  nailing  its  inner  edge  to 
the  tree.  This,  being  soldered  at  the  ends,  is  filled  in 
autumn  with  winter-strained  oil,  spirits  of  turpentine,  or 
other  liquids;  and  above  this  is  placed  a  strip  of  oiled 
sheathing  paper,  cut  in  proper  form,  as  a  screen  from  the 
falling  rain. 

The  plan  invented  by  Mr.  Abel  Houghton,  of  Lynn,  and 
said  to  have  proved  effectual,  differs  from  the  above,  as  the 
circular  gutter  is  formed  of  thick  pasteboard  painted ;  it 
is  filled  with  oil,  and  a  pasteboard  screen  projects  from 
above,  covered  with  painted  canvass,  to  shield  it  from  the 
rain. 

On  similar  principles  Mr.  Briggs,  of  Bristol,  Rhode 
Island,  has  successfully  stopped  the  ascent  of  the  grub  by 
gutters  formed  of  tin.  Four  straight  gutters  are  connected 
by  soldering  at  their  corners  ;  these,  being  adjusted  to  a 
level,  are  supported  on  strips  of  boards  nailed  to  the  tree ; 
the  inner  edge  of  the  gutter  is  so  bent  as  to  project  over 
the  outer  edge,  to  shield  it  from  the  rain.  The  space  be- 
tween the  gutter  and  tree  being  filled  with  swingling  tow 
properly  secured,  and  the  gutter  being  filled  half  full  of 


106  NEW    AMERICAN    ORCHARDIST. 

water,  a  quantity  of  thin  whale  oil  is  added,  and  the  secu- 
rity is  supposed  to  be  complete. 

The  Hon.  H.  A.  S.  Dearborn  has  further  suggested,  that 
gutters  formed  of  earthen  Danvers  ware,  laid  on  the  earth 
around  the  tree,  might  perhaps  prove  cheaper  ;  and  these 
being  filled  with  a  fluid  might  be  equally  as  effectual. 

Lastly,  we  would  recommend  for  experiment,  on  the  sup- 
position that  some  one  of  them  may  prove  effectual,  the 
application  of  the  following  substances.  For  a  more  par- 
ticular account  of  them  all,  see  the  article  INSECTS,  in  the 
former  part  of.this  work. 

1.  Chloride  of  Lime,  to  be  placed  around  the  roots  of 
the  tree  in  a  circular  gutter,  formed  of  any  material,  and 
screened  from  rain. 

2.  Cinders  from  the  blacksmith's  forge,  applied  in  a  sim- 
ilar manner,  which  have  been  found  by  Professor  Thouin 
so  effectual  in  obstructing  the  march  of  the  wire-worm. 

3.  The  application  of  coal  tar,  instead  of  common  tar,  to 
prevent  the  ascent  of  the  grub.     This  substance,  as  has 
already  been  stated,  possesses  either  qualities  so  poisonous, 
or  an  odor  so  powerful,  that  its  application  is  now  said  to 
be  effectual  in  preventing  the  ravages  of  the  worm  which 
is  so  destructive  to  the  plank  of  the  ships  which  navigate 
the  ocean  in  warm  latitudes. 

When  the  canker-worms  have  once  gained  possession 
of  the  tree,  it  is  by  no  means  deemed  an  easy  task  to  dis- 
lodge them.  Attempts  have  been  made  to  destroy  or  dis- 
lodge them  by  fumigations  of  oil,  sulphur,  &,c.,  but  the 
accounts  of  the  efficacy  of  such  attempts  are  contradictory. 
They  may,  however,  be  dislodged  by  pounding  the  limbs 
and  shaking  the  trees,  and  their  reascent  prevented. 

Curculio.  For  an  account  of  the  various  modes  adopted 
to  avert  the  ravages  of  this  destructive  insect,  see  the  arti- 
cle INSECTS,  in  the  former  part  of  the  work. 

GATHERING  AND  PRESERVING  THE  FRUIT. 

Various  theories  have  been  offered  for  preserving  apples 
in  a  sound  state  for  winter  use,  or  for  distant  voyages. 
Some  have  proposed  gathering  the  fruit  before  it  is  ripe, 
and  drying  jt  on  floors  before  it  is  put  up  ;  this  has  been 
tried ;  the  apples  lose  their  sprightly  flavor,  and  keep  no 
better  than  by  some  less  troublesome  modes.  Dr.  Noah 


APPLES. GATHERING  AND  PRESERVING  THE  FRUIT.    107 

Webster  has  recommended  that  they  should  be  put  down 
between  layers  of  sand  which  has  been  dried  by  the  heat 
of  summer.  This  is  without  doubt  an  excellent  mode,  as 
it  excludes  the  air,  and  absorbs  the  moisture,  and  must  be 
useful  when  apples  are  to  be  shipped  to  a  warm  climate. 

Chopped  straw  has  also  been  highly  recommended  to  be 
placed  between  the  layers  of  fruit;  but  I  have  noticed  that 
the  straw,  from  the  perspiration  it  imbibes,  becomes  musty, 
and  may  probably  do  more  hurt  than  good.  When  apples 
are  to  be  exported,  it  has  been  recommended  that  each  be 
separately  wrapped  in  coarse  paper,  in  the  manner  oranges 
and  lemons  are  usually  put  up.  This  is,  without  doubt,  an 
excellent  mode.  And  Mr.  Loudon  has  recommended  that 
apples  destined  for  Europe  should  be  packed  between 
layers  of  grain. 

Great  quantities  of  fine  winter  fruit  are  raised  in  the 
vicinity  of  Boston,  and  put  up  for  winter  use,  for  the  mar- 
kets, and  for  exportation.  The  following  is  the  mode  al- 
most universally  adopted  by  the  most  experienced ;  and 
by  this  mode  apples,  under  very  favorable  circumstances, 
are  frequently  preserved  in  a  sound  state,  or  not  one  in 
fifty  defective,  for  a  period  of  seven  or  eight  months.  The 
fruit  is  suffered  to  hang  on  the  tree  to  as  late  a  period  as 
possible  in  October,  or  till  hard  frosts  have  loosened  the 
stalk,  and  they  are  in  imminent  danger  of  being  blown 
down  by  high  winds ;  such  as  have  already  fallen,  are  care- 
fully gathered  and  inspected,  and  the  best  are  put  up  for 
early  winter  use.  They  are  carefully  gathered  from  the 
tree  by  hand,  and  as  carefully  laid  in  baskets.  New, 
tight,  well-seasoned  flour  barrels  from  the  bakers,  are 
usually  preferred :  the  baskets,  being  filled,  are  cautiously 
lowered  into  the  barrels  and  reversed.  The  barrels,  being 
quite  filled,  are  gently  shaken,  and  the  head  is  gently 
pressed  down  to  its  place,  and  secured.  It  is  observed 
that  this  pressure  never  causes  them  to  rot  next  tlie  head, 
and  is  necessary,  as  they  are  never  allowed  to  rattle  in  re- 
moving. No  soft  straw  or  shavings  are  admitted  at  the 
ends ;  it  causes  mustiness  and  decay.  They  are  next  care- 
fully placed  in  wagons,  and  removed  on  the  bulge,  and  laid 
in  courses  in  a  cool,  airy  situation  on  the  north  side  of  build- 
ings, near  the  cellar,  protected  by  a  covering  on  the  top,  of 
boards,  so  placed  as  to  defend  them  from  the  sun  and  rain, 
while  the  air  is  not  excluded  at  the  sides.  A  chill  does  noi 


108  NEW    AMERICAN    ORCHARDIST. 

injure  them ;  it  is  no  disservice ;  but  when  extreme  cold 
weather  comes  on,  and  they  are  in  imminent  danger  of  be- 
ing frozen,  whether  by  night  or  day,  they  are  carefully  rolled 
into  a  cool,  airy,  dry  cellar,  with  openings  on  the  north 
side,  that  the  cold  air  may  have  free  access;  they  are  laid 
in  tiers,  and  the  cellar  is  in  due  time  closed  and  rendered 
secure  from  frost.  The  barrels  are  never  tumbled  or 
placed  on  the  head.  Apples  keep  best  when  grown  in  dry 
seasons  and  on  dry  soils.  If  fruit  is  gathered  late,  and 
according  to  the  above  directions,  repacking  is  unneces- 
sary ;  it  is  even  ruinous,  and  should  on  no  account  be 
practised  till  the  barrel  is  opened  for  use.  It  has  been 
fully  tried. 

When  apples  are  to  be  exported,  Mr.  Cobbett  has  recom- 
mended that  "they  should,  if  possible,  be  carried  on  deck; 
otherwise  between  decks."  Between  decks  is  the  place, 
and  in  the  most  dry,  cool,  and  airy  part. 


CIDER. 

Cider,  or  the  fermented  juice  of  the  apple,  constitutes 
the  principal  vinous  beverage  of  the  citizens  of  New  Eng- 
land, of  the  Middle  States,  and  of  the  older  States  of  the 
West.  Good  cider  is  deemed  a  pleasant,  wholesome  liquor 
during  the  heat  of  summer  ;  and  Mr.  Knight  has  asserted, 
and  also  eminent  medical  men,  that  strong,  astringent  ciders 
have  been  found  to  produce  nearly  the  same  effect  in  cases 
of  putrid  fever  as  Port  wine. 

The  unfermented  juice  of  the  apple  consists  of  water 
and  a  peculiar  acid  called  the  malic  acid,  combined  with 
the  saccharine  principle.  Where  a  just  proportion  of  the 
latter  is  wanting,  the  liquor  will  be  poor  and  watery,  with- 
out body,  very  difficult  to  preserve  and  manage.  In  the 
process  of  fermentation,  the  saccharine  principle  is  in  part 
converted  to  alcohol.  Where  the  proportion  of  the  sac- 
charine principle  is  wanting,  the  deficiency  must  be  sup- 
plied, either  by  the  addition  of  a  saccharine  substance 
before  fermentation,  or  by  the  addition  of  alcohol  after 
fermentation.  For  every  one  must  know,  that  all  good 
wine  or  cider  contains  it,  elaborated  by  fermentation,  either 
in  the  cask,  or  in  the  reservoirs  at  the  distillery.  The 


CII>ER.  109 

best  and  the  cheapest  kind  is  the  neutral  spirit  —  a  highly 
rectified  and  tasteless  spirit,  obtained  from  New  England 
rum.  Some,  however,  object  to  any  addition  of  either 
sugar  or  alcohol,  to  supply  deficiencies ;  forgetful  that  these 
substances  are  the,  very  elements  of  which  all  wine,  cider, 
and  vinous  liquors  are  composed. 

The  strength  of  the  cider  depends  on  the  specific  gravity 
of  the  juice  on  expression  :  this  may  be  easily  ascertained 
by  weighing,  or  by  the  hydrometer. 

I  have  described  some  of  the  most  approved  varieties  of 
apples  known.  The  density  of  their  juices  is  designated 
by  their  weight,  which  I  have  stated ;  which  is  always  in 
proportion  to  the  same  measure  and  quantity  of  water, 
weighing  1000.  According  to  the  experiments  of  Major 
Adlum,  of  Georgetown,  District  of  Columbia,  it  appeared 
that  when  two  pounds  of  sugar  were  dissolved  in  a  gallon 
of  rain  water,  the  bulk  occupied  by  1000  grains  of  rain 
water,  weighed  1087  grains.  From  this  it  would  appear 
that  the  juice  produced  by  the  best  known  apple,  contains 
about  two  pounds  of  sugar  in  a  gallon.  Mr.  Marshal  has 
asserted  that  a  gentleman,  Mr.  Bellamy,  of  Herefordshire, 
England,  has,  by  skill,  "  produced  cider  from  an  apple  called 
Hagloe  Crab,  which  for  richness,  flavor,  and  price  on  the 
spot,  exceeds,  perhaps,  every  other  liquor  which  nature  or 
art  has  produced.  He  has  been  offered  sixty  guineas  for  a 
hogshead  of  110  gallons  of  this  liquor."  Newark,  in  New 
Jersey,  is  reputed  one  of  the  most  famous  places  in  Amer- 
ica for  its  cider.  The  cider  apple  most  celebrated  there  is 
the  Harrison  apple,  a  native  fruit ;  and  cider  made  from 
this  fruit,  when  fined  and  fit  for  bottling,  frequently  brings 
$10  per  barrel,  according  to  Mr.  Coxe.  This  and  the 
Hughs'  Virginia  Crab  are  the  two  most  celebrated  cider 
apples  of  America.  Old  trees,  growing  in  dry  soils,  pro- 
duce, it  is  said,  the  best  cider.  A  good  cider  apple  is  sac 
charine  and  astringent. 

To  make  good  cider,  the  first  requisite  is  suitable  fruit; 
it  is  equally  necessary  that  the  fruit  should  be  not  merely 
mellow,  but  thoroughly  mature,  rotten  apples  being  ex- 
cluded ;  and  ripe,  if  possible,  at  the  suitable  period,  or 
about  the  first  of  November,  or  from  the  first  to  the  middle, 
after  the  excessive  heat  of  the  season  is  past,  and  while 
sufficient  warmth  yet  remains  to  enable  the  fermentation 
to  progress  slowly,  as  it  ought. 
10 


110  NEW    AMERICAN    ORCHARDIST. 

The  fruit  should  be  gathered  by  hand,  or  shaken  from 
the  tree  in  dry  weather,  when  it  is  at  perfect  maturity  ;  and 
the  ground  should  be  covered  with  coarse  cloths  or  Russia 
mats  beneath,  to  prevent  bruising,  and  consequent  rotten- 
ness, before  the  grinding  commences.  Unripe  fruit  should 
be  laid  in  large  masses,  protected  from  dews  and  rain,  to 
sweat  and  hurry  on  its  maturity,  when  the  suitable  time 
for  making  approaches.  The  earlier  fruits  should  be  laid 
in  thin  layers  on  stagings,  to  preserve  them  to  the  suitable 
period  for  making,  protected  alike  from  rain  and  dews,  and 
where  they  may  be  benefited  by  currents  of  cool,  dry  air. 

Each  variety  should  be  kept  separate,  that  those  ripening 
at  the  same  period  may  be  ground  together. 

In  grinding,  the  most  perfect  machinery  should  be  used 
to  reduce  the  whole  fruit,  skin,  and  seeds,  to  a  fine  pulp. 
This  should,  if  possible,  be  performed  in  cool  weather. 
The  late  Joseph  Cooper,  of  New  Jersey,  has  observed,  em- 
phatically, that  "  the  longer  a  cheese  lies  after  being  ground, 
before  pressing,  the  better  for  the  cider,  provided  it  escapes 
fermentation  until  the  pressing  is  completed;  "  and  he  fur- 
ther observes,  "  that  a  sour  apple,  after  being  bruised  on 
one  side,  becomes  rich  and  sweet  after  it  has  changed  to  a 
brown  color,  while  it  yet  retains  its  acid  taste  on  the  op- 
posite side."  When  the  pomace  united  to  the  juice  is  thus 
suffered  for  a  time  to  remain,  it  undergoes  a  chemical 
change ;  the  saccharine  principle  is  developed ;  it  will  be 
found  rich  and  sweet;  sugar  is,  in  this  case,  produced 
by  the  prolonged  union  of  the  bruised  pulp  and  juice, 
which  could  never  have  been  formed  in  that  quantity  had 
they  been  sooner  separated. 

Mr.  Jonathan  Rice,  of  Marlborough,  who  made  the 
premium  cider  so  much  admired  at  Concord,  Massachu- 
setts, appears  so  sensible  of  the  important  effects  of  mature 
or  fully  ripe  fruit,  that,  provided  this  is  the  case,  he  is 
willing  even  to  forego  the  disadvantage  of  having  a  portion 
of  them  quite  rotten.  Let  me  observe  that  this  rottenness 
must  be  the  effect,  in  part,  of  bruises  by  improper  modes 
of  gathering,  or  by  improper  mixtures  of  ripe  and  unripe 
fruit.  He  always  chooses  cool  weather  for  the  operation 
of  grinding ;  and,  instead  of  suffering  the  pomace  to  re- 
main but  24  or  48  hours,  at  most,  before  pressing,  as  others 
have  directed,  he  suffers  it  to  remain  from  a  week  to  ten 
days,  provided  the  weather  will  admit,  stirring  the  mass 


CIDER.  Ill 

daily  till  it  is  put  to  the  press.  [See  his  communication  in 
Vol.  vn.  p.  123,  N.  E.  Farmer.] 

The  best  cider  is  made,  according  to  Dr.  Mease,  by  the 
following  process :  The  liquor,  on  coming  from  the  press, 
is  strained  through  hair  cloths,  or  sieves,  and  put  into 
clean,  tight,  strong  hogsheads;  these  are  filled,  and  the 
bung  left  out,  and  placed  in  cool,  airy  cellars,  or  on  the 
north  sides  of  buildings,  where  the  air  circulates.  In  a 
day,  or  sometimes  less,  according  to  the  state  of  the  weath- 
er and  maturity  of  the  fruit,  the  pulp  begins  to  rise,  and 
flows  from  the  bung  for  a  few  hours,  or  a  day  or  two  at 
farthest ;  at  the  intervals  of  two  or  three  hours,  the  hogs- 
head is  replenished,  and  kept  full  from  a  portion  of  the 
same  liquor  kept  in  reserve  for  this  purpose,  as  it  is  deemed 
necessary  that  the  whole  pulp  should  overflow,  that  none 
may  return  again  into  the  liquor.  The  moment  the  pulp 
has  ceased  rising,  white  bubbles  are  perceived ;  the  liquor 
is,  in  this  critical  moment,  fine  or  clear,  and  must  be  in- 
stantly drawn  off  by  a  cock  or  faucet,  within  three  inches 
of  the  bottom. 

On  drawing  off  the  cider,  it  must  be  put  into  a  clean 
cask,  and  closely  watched,  the  fermentation  restrained  or 
prevented :  when,  therefore,  white  bubbles,  as  mentioned 
above,  are  again  perceived  at  the  bung-hole,  rack  it  again 
immediately,  after  which  it  will  probably  not  ferment  till 
March,  when  it  must  be  racked  off  as  before,  and,  if  pos- 
sible, in  clear  weather.  As  soon  as  safety  will  admit,  af- 
ter the  first  racking,  a  small  hole  must  be  bored  near  the 
bung,  and  the  bung  driven  tight ;  this  must  be  finally 
sealed  and  a  spile  inserted,  giving  it  vent  occasionally,  as 
circumstances  require.  In  March,  if  not  perfectly  fine, 
it  is  drawn  from  the  lees  in  a  clear  day,  and  fined  ;  this  is 
usually  effected  by  dissolving,  in  a  few  quarts  of  cider,  three 
staples  of  isinglass,  stirring  it  often ;  this  is  poured  into 
the  hogshead.  It  must  be  drawn  off  again  in  ten  or  twelve 
days  after,  lest  the  sediment  should  rise ;  if  not  fine  now, 
repeat  the  fining  again. 

In  Herefordshire,  according  to  Dr.  Mease,  (Dom.  Ency.,) 
the  sediment  of  the  first  racking  is  filtered  through  coarse 
linen  bags;  this  yields  a  bright,  strong,  but  extremely  flat 
liquid;  if  this  be  added  to  the  former  portion,  it  will  great- 
ly contribute  to  prevent  fermentation,  an  excess  of  which 
will  make  the  cider  thin  and  acid. 


112  NEW   AMERICAN    ORCHARDIST. 

The  first  fermentation  in  cider  is  termed  the  vinous ;  in 
this  the  sugar  is  decomposed,  and  loses  its  sweetness,  and 
is  converted  into  alcohol ;  if  the  fermentation  goes  on  too 
rapidly,  the  cider  is  injured ;  a  portion  of  alcohol  passes  off 
with  the  carbonic  acid. 

The  design  of  the  frequent  rackings,  as  above  mentioned, 
is  principally  to  restrain  the  fermentation ;  but  it  seems  to 
be  generally  acknowledged,  that  it  weakens  the  liquor.  It 
is  not  generally  practised,  although  the  finest  cider  is  often 
produced  by  this  mode. 

Various  other  modes  are  adopted  with  the  view  of  re- 
straining fermentation.  Stumming  by  brimstone  is  thwt 
performed  :  After  a  few  gallons  of  cider  are  poured  into 
the  hogshead,  into  which  the  cider  is  to  be  placed  when 
racked  off,  a  rag  six  inches  long,  previously  dipped  in 
melted  brimstone,  is  attached  by  a  wire  to  a  very  long, 
tapering  bung:  on  the  match  being  lighted,  the  bung  is 
loosely  inserted  :  after  this  is  consumed,  the  cask  is  rolled 
or  tumbled  till  the  liquor  has  imbibed  the  gas,  and  then 
filled  with  the  liquid.  This  checks  the  fermentation. 
Yet  the  French  writers  assure  us,  that  the  effect  of  much 
sulphuring  must  necessarily  render  such  liquors  unwhole- 
some. 

Black  oxyde  of  manganese  has  a  similar  effect;  the 
crude  oxyde  is  rendered  friable  by  being  repeatedly  heated 
red  hot,  and  as  often  suddenly  cooled  by  immersion  in  cold 
water.  When  finely  pulverized,  it  is  exposed  for  a,  while 
to  the  atmosphere,  till  it  has  imbibed  again  the  oxygen 
which  had  been  expelled  by  fire.  An  ounce  of  powder  is 
deemed  sufficient  for  a  barrel.  If  the  cider  is  desired  to 
be  very  sweet,  it  must  be  added  before  fermentation,  other- 
wise not  till  afterwards.  Mr.  Knight,  from  his  long  expe- 
rience and  observation  in  a  country  (Herefordshire,  Eng- 
land) famous  for  its  cider,  has  lately,  in  a  letter  to  the 
Hon.  John  Lowell,  stated  that  the  acetous  fermentation 
generally  takes  place  during  the  progress  of  the  vinous, 
and  that  the  liquor  from  the  commencement  is  imbibing 
oxygen  at  its  surface.  He  highly  recommends  that  new 
charcoal, -in  a  finely  pulverized  state,  be  added  to  the 
liquor  as  it  comes  from  the  press,  in  the  proportion  of 
eight  pounds  to  the  hogshead,  to  be  intimately  incorpo- 
rated :  "  this  makes  the  liquor  at  first  as  black  as  ink,  but 
it  finally  becomes  remarkably  fine." 


CIDER.  113 

Dr.  Darwin  has  recommended  tnat  tne  liquor,  as  soon  355 
the  pulp  has  risen,  should  be  placed  in  a  cool  situation,  in 
casks  of  remarkable  strength,  and  the  liquor  closely  con- 
fined from  the  beginning.  The  experiment  has  been  tried 
with  good  success ;  the  fermentation  goes  on  slowly,  and 
an  excellent  cider  is  generally  the  result. 

A  handful  of  well-powdered  clay  to  a  barrel  is  said  to 
check  the  fermentation.  This  is  stated  by  Dr.  Mease. 
And  with  the  view  of  preventing  the  escape  of  the  carbonic 
acid,  and  to  prevent  the  liquid  from  imbibing  oxygen  from 
the  atmosphere,  a  pint  of  olive  oil  has  been  recommended 
to  each  hogshead.  The  excellent  cider  exhibited  by  Mr. 
Rice  was  prepared  by  adding  two  gallons  of  New  England 
rum  to  each  barrel,  when  first  made.  In  February  or 
March,  it  was  racked  off  in  clear  weather,  and  two  quarts 
more  of  New  England  rum  added  to  each  barrel.  Cider 
well  fermented  may  be  frozen  down  to  any  requisite  degree 
of  strength.  In  freezing,  the  watery  parts  are  separated, 
and  freeze  first,  and  the  stronger  parts  are  drawn  off  from 
the  centre.  —  I  finish  by  adding  the  following  general  rules; 
they  will  answer  for  all  general  purposes ;  they  are  the  con- 
clusions from  what  is  previously  stated  :  1.  Gather  the 
fruit  according  to  the  foregoing  rules ;  let  it  be  thoroughly 
ripe  when  ground,  which  should  be  about  the  middle  of 
November.  2.  Let  the  pomace  remain  from  two  to  four 
days,  according  to  the  state  of  the  weather,  stirring  it  every 
day  till  it  is  put  to  the  press.  3.  If  the  liquor  is  deficient 
in  the  saccharine  principle,  the  defect  may  be  remedied, 
in  the  beginning,  by  the  addition  of  saccharine  substances 
or  alcohol.  4.  Let  the  liquor  be  immediately  placed  in 
a  cool  cellar,  in  remarkably  strong,  tight,  sweet  casks ; 
after  the  pulp  has  all  overflown,  confine  the  liquor  down 
by  driving  the  bung  hard,  and  by  sealing;  a  vent  must 
be  left,  and  the  spile  carefully  drawn  at  times,  but  only 
when  absolutely  necessary  to  prevent  the  cask  from  burst- 
ing. The  charcoal,  as  recommended  by  Mr.  Knight, 
deserves  trial. 

Fresh  and  sweet  pomace,  directly  from  the  press,  and 
boiled  or  steamed,  and  mixed  with  a  small  portion  of  meal, 
is  a  valuable  article  for  food,  or  for  fattening  horses,  cattle, 
and  swine. 

13* 


114  NEW    AMERICAN    ORCHARDIST. 


VINEGAR,  ETC. 

Vinegar  is  made  of  the  best  quality  from  hard  old  cider ; 
it  must  be  placed  under  sheds  in  casks  but  two  thirds  full, 
with  the  bung  out,  and  exposed  to  a  current  of  air. 

Sour  casks  are  purified  by  pouring  in  a  small  quantity 
of  hot  water,  and  adding  unslacked  lime ;  bung  up  the 
cask,  and  continue  shaking  it  till  the  lime  is  slacked.  Soda 
and  chloride  of  lime  are  good  for  purifying.  When  casks 
are  emptied  to  1)6  laid  by,  let  them  be  thoroughly  rinsed 
with  water,  and  drained ;  then  pour  into  each  a  pint  of 
cheap  alcohol,  shake  the  cask,  and  bung  it  tight,  and  it  will 
remain  sweet  for  years.  Musty  casks  should  be  condemned 
to  other  uses.  Cider  should  not  be  bottled  till  perfectly 
fine;  otherwise  it  may  burst  the  bottles.  The  bottles 
should  be  strong,  and  filled  to  the  bottom  of  the  neck.  After 
standing  an  hour,  they  should  be  corked  with  velvet  corks. 
The  lower  end  of  the  cork  is  held  for  an  instant  in  hot 
water,  and  it  is  then  instantly  after  driven  down  with  a 
mallet.  The  bottles  must  be  either  sealed,  or  laid  on 
their  sides,  in  boxes,  or  in  the  bottom  of  a  cellar,  and  cov- 
ered with  layers  of  sand. 

The  process  formerly  adopted  for  obtaining  new  and 
excellent  varieties  of  apples  was,  to  plant  only  the  seeds  of 
the  very  best  fruits,  and  to  select  from  these  only  those 
individuals  with  large  leaves  and  strong  wood.  Reason 
seemed  to  dictate  this  mode;  but  reason  united  to  experi- 
erfte  has  taught  a  different.  —  See  the  fourth  section  in  the 
fofmer  part  of  this  work. 


115 


PEAR.  —  (Pyrus  Communis.) 


The  pear  is  a  tree  of  pyramidal  and  elegant  form.  The 
leaves  are  obtuse,  elliptical,  serrated;  the  flowers,  which 
are  produced  on  the  short  spurs  of  the  former  year,  or  of 
the  preceding  years,  are  in  terminating  villose  corymbs; 
the  fruit  pyramidally  formed,  tapering  towards  the  stalk, 
but  varying  in  the  different  species.  Its  branches  in  a 
wild  state  are  covered  with  thorns.  It  grows  spontaneously, 
as  we  are  informed,  in  every  part  of  Europe,  as  far  north 
as  the  latitude  of  51°.  It  will  also  succeed  in  those  parts 
of  the  United  States  where  the  apple  tree  will  flourish,  pro- 
vided the  soil  is  suitable.  In  New  England,  it  flourishes  as 
in  its  native  soil.  It  is  distinguished  from  the  apple  tree 
not  less  by  its  form  than  by  its  disposition  to  emit  suckers 
from  its  roots,  whenever  these  become  obstructed  by  stones 
or  other  substances,  or  become  bruised  or  broken.  The 
pear  tree  is  a  tree  of  longer  duration  than  the  apple.  It  is 
stated  that,  in  dry  soils,  they  will  continue  in  health,  vigor, 
and  productiveness  for  centuries. 

The  timber  is  of  a  yellowish  color,  very  firm,  compact, 
and  fine-grained,  and  is  used  for  joiners'  tools,  &,c.  &-c.  It 
takes  a  fine  polish,  and,  stained  of  a  black  color,  it  resem- 
bles ebony.  The  leaves  will  produce  a  yellow  dye.  In 
those  parts  of  Europe  possessing  a  climate  similar  to  our 
own,  in  Italy  and  France,  the  pear  is  said  to  be  in  higher 
estimation  as  a  dessert  fruit  than  the  apple. 

Uses. — Good  dessert  pears  are  generally  preferred  to 
apples ;  they  are  characterized  by  a  pulp  tender  and  melt- 
ing, or  subliquid,  as  in  the  beurree  pears,  with  a  juice  of 
a  sugary,  aromatic  flavor ;  or  of  a  firm  and  brittle  or  crisp 
consistence,  or  breaking.  Cooking  pears  should  be  of 
large  size,  the  flesh  firm,  neither  breaking  nor  melting,  of 
an  austere  rather  than  sweet  taste. 

Perry  (poire  of  the  French)  is  the  fermented  juice,  made 
in  the  same  manner  as  cider,  from  fruit  of  any  size  ;  and 
the  best  perry  is  stated  to  be  little  inferior  to  wine,  and 
the  most  austere  fruits  produce  the  best  liquor.  The  pear 
is  also  good  for  baking,  compotes,  marmalade,  &,c.  They 
are  also  preserved  in  sugar  or  sirup  of  the  cane.  Dried 


116  NEW    AMERICAN    ORCHARDIST. 

in  ovens,  the  fruit  will  keep  for  years.  This  mode  of  pre- 
serving is  common  in  France.  Bosc  has  described  two 
modes  of  drying  pears,  and  adds,  that  in  some  of  the  can- 
tons of  that  country,  the  cultivators  annually  preserve,  by 
these  means,  supplies  of  subsistence  extremely  agreeable 
and  wholesome  during  winter  and  spring.  He  invites  • 
cultivators  not  to  neglect  this  resource.  In  this  mode  of 
drying,  those  varieties  of  middle  size,  melting  and  sweet, 
are  preferred.  After  the  bread  is  drawn  from  the. oven, 
they  are  placed  on  the  swept  hearth,  or  on  hurdles  or 
boards.  This  operation  is  repeated  a  second,  a  third,  and 
a  fourth  time,  according  to  their  size,  and  the  degree  of 
heat.  The  heat  must  not  be  so  great  as  to  scorch,  and  the 
fruit  must  not  be  dried  to  hardness.  Lastly,  they  are 
placed  in  bags,  and  preserved  in  a  dry  place.  The  second 
mode  of  preserving  is  practised  chiefly  on  the  Rousselets 
and  finest-flavored  varieties.  Bosc  states  that  he  has  tried 
them  after  three  years'  preservation,  and  found  them  still 
good  ;  but  they  are  better  during  the  first  year.  They  are 
gathered  a  little  before  their  maturity,  and  after  being  half 
boiled  in  a  small  quantity  of  water,  they  are  peeled  and 
drained.  They  are  next  carried  on  hurdles  to  the  oven, 
after  the  bread  is  drawn,  or  the  oven  is  heated  to  a  suitable 
degree ;  here  they  remain  twelve  hours  ;  after  which  they 
are  steeped  in  the  sirup,  to  which  have  been  added  sugar, 
cinnamon,  cloves,  and  brandy.  They  are  again  returned  to 
the  oven,  which  is  now  heated  to  a  less  degree  than  at  first. 
This  operation  is  thrice  repeated,  until  they  are  sufficiently 
dried,  or  of  a  clear  brown  color,  and  firm,  transparent  flesh; 
and  finally  they  are  packed  in  boxes  lined  with  paper. 

Thirty  years  ago,  the  number  of  varieties  of  pears  ob- 
tained by  cultivation,  as  stated  by  Dr.  Willich,  was  1500. 
But  the  number  of  good  sorts  is  stated  by  Loudon  "to  be 
fewer  in  proportion  than  that  of  apples.  Dr.  Van  Mons, 
and  the  Abbe  Duquesne,  since  that  period,  have  obtained 
from  seed,  during  twenty  years,  upwards  of  800  new  and 
approved  sorts,  from  probably  8000  new  seedlings."  From 
no  less  than  80,000,  is  my  impression,  but  I  state  from 
memory  only.  I  have  detailed  their  modes  of  procedure, 
as  stated  by  Dr.  Van  Mons,  in  the  former  part  of  this 
work.  Their  practice  was  the  reverse  of  all  the  popular 
theories  of  the  day  j  the  results,  unlike  any  thing  of  the 
kind  before  known. 


OLD    PEARS. CLASS    I.  117 

CLASS   I. 

OLD    PEARS. 

The  following  list  of  Old  Pears  comprises  all  which  are 
described  by  Duhamel  and  by  Rosier,  and  some  others  also 
of  the  English  writers.  Some  I  have  briefly  described,  and 
others  I  have  only  named.  Many  of  them  are  still  fine. 
In  these  descriptions  I  have  availed  of  every  resource. 
Many  of  the  reasons  for  the  brevity  of  this  review  are  stated 
more  fully  in  Section  4,  in  the  former  part  of  this  work. 

ABBREVIATIONS. 

q.  denotes  those  varieties  of  pears  which  will  grow  when  inoc- 
ulated on  a  quince  stock. 

Q.  denotes  those  varieties  which  were  named  or  described  by 
Mons.  Quintinie,  150  years  ago.  I  have,  in  many  instances,  ap- 
pended his  remarks  of  that  distant  day,  and  refer  to  the  edition  of 
his  work  translated  and  revised  by  Mr.  Evelyn  in  1G93. 

M.  refers  to  Mr.  Manning,  of  Salem.  )      These  gentlemen 

S.  refers  to  Mr.  Smith,  of  Smithfield,  R.  I.  $  have  tried,  and  cast 
off,  near  200  of  the  old  kinds. 

I  denotes  "  bad  pears,"  "  indifferent  pears,"  or  "  outcasts,"  on  the 
authority  of  those  to  whose  initials  this  character  is  annexed. 

R.  refers  to  the  53  trees,  of  19  varieties,  recommended  by  Rosier 

SECTION    I. 

SECTION  I.  comprises  all  the  pears  described  by  Rosier, 
whose  descriptions  comprehend  essentially  all  those  of  Du- 
hamel.    This  section  is  arranged  in  the  order  of  their  ma- 
turity according  to  Rosier. 
1.     AMIRE  JOANNET.     St.  John's.     Petit  St.  Jean. 

The  fruit  is  small,  yellow,  pyriform ;  the  flesh  tender, 
sweet,  not  high  flavored  ;  juicy,  but  soon  turning  mealy. 
One  of  the  earliest  of  all  pears,  and  chiefly  valuable  for  its 
early  maturity,    (q.)    July. 
PETIT  MUSCAT.     Little  Music.     Supreme. 

The  fruit  is  very  small,  yellow,  brownish  red  next  the 
sun;  roundish  turbinate;  half  breaking  ;  of  a  musky  flavor. 
The  fruit  grows  in  clusters.  July,  (q.)  (CJ.|)  The  tree 
cankers,  and  is  subject  to  blight.  (M.|)  (8.4.) 


118  NEW   AMEB1CAN  ORCHARDIST. 

AURATE.     August  Muscat.    (64)  (q.) 
MUSCAT  ROBERT.     Robine.    (Q,. — ) 
MUSCAT  FLEURI.     Flowered  Muscat,    (Q,.) 

2.  MADELEINE.     Citron  des  Carmes.     Early  Chaumon- 
telle. 

A  fruit  of  medium  size,  pale  yellow,  with  an  occasional 
blush  next  the  sun ;  form  turbinate ;  flesh  white,  melting ; 
perfumed.     End  of  July.     A  fine  old  fruit.     This  variety 
exhibits  strong  symptoms  of  decay.     (M.)  (q.) 
HATIVEAU. 
[R.  I.]       Q.UISSE    MADAME.     Windsor.     An  indifferent 

fruit.    (M4) 
(Q.)  GROS   BLANQUET.    (q.) 

3.  *(|)  EPARGNE   of  the   French.     JARGONELLE    of  the 
English.     Grosse  Quisse  Madame.    (Q..) 

The  tree  is  one  of  the  most  productive  of  all  pears.  The 
fruit  is  the  best  of  its  season ;  it  is  rather  large,  very  ob- 
long ;  of  a  green  color,  a  little  marbled  with  red  next  the 
sun ;  the  flesh  melting,  juicy,  with  a  slightly  acid,  rich, 
and  agreeable  flavor.  It  ripens  the  last  of  July.  In  the 
vicinity  of  Boston,  where  this  fruit  is  raised  in  abundance 
for  the  market,  it  is  usually  gathered  long  before  fully 
grown,  and  mellowed  in  closely-confined  masses.  I  am 
sorry  to  add,  that  the  wood  of  this  capital  old  variety  be- 
gins  to  canker  and  decay  at  Salem,  (q.) 

OGNONET.     Archduke  of  Summer. 

SAPIN. 

DEUX  TETES.     Double-Headed.    (0,4) 

BELLISSIME  D'ETE.     Supreme.     Beauty  of  Summer.      A 
middling  fruit.     (M.|)  (£4)  (q.) 

BOURDON  MUSQUE.     Orange  d'J^te.    (Q,.)  (q.) 
BLANQUET  A  LoNGUE-duEUE.  Long-Stalked  Blanket.  (Q..) 

(R.  2.)   PETIT  BLANQUET.     Little  Blanket.     (Q.) 

Very  small  and  beautiful ;  the  skin  very  smooth,  and  yel- 
lowish white;  breaking,  musky  ;  but  a  very  poor  fruit,  (q.) 

GROS  HATIVEAU.     Early  in  August. 

POIRE  D'ANGE.     Angel  Pear.     Early  in  August. 


OLD    PEARS. CLASS    I.  119 

(|)  POIRE  SANS  PEAU.     Skinless.    (Q.) 

A  small,  oblong  pear ;  the  skin  is  smooth  and  thin,  of  a 
pale  green,  slightly  colored  with  red  next  the  sun;  the 
flesh  half  melting,  of  a  sweet  and  pleasant  flavor.  A  good 
fruit,  but  the  wood  begins  to  canker.  August.  (M.) 

PARFUM    D'AOUT.    August  Perfume,  (q.)    Middle  August. 

CHER  A  DAME.     Prince's  Pear.     (84)  (q.) 

FIN  OR  D'ETE.     Fine  Gold  of  Summer.     Middle  August. 

EPINE    ROSE.      Thorny  Rose.     Summer  Rose,    (q.) 

SALVIATI.     (Q.)     August. 

ORANGE  MUSQEE.     (Q-.)  (q.) 

ORANGE  ROUGE.     Red  Orange.     (Q-|)  (q*) 

[R.  2.]     ROBINE.     Royale  tf&e.    Royal  Summer.    (Q.) 

(q-)  (84) 

SANGCINOLE.     Bloody  Pear.     (Q-±)  (q.) 

BON   CHRETIEN   D'ETE    MUSQUE.      Musk   Summer   Bon 

Chretien.     (M4)   (Q.±) 
GROS  ROUSSELET.     Roi  d'Ete.     (Q.)  (q.) 
POIRE    D'CEup.     Egg  Pear.     Swan's  Egg  of  For.  and 

Coxe.     (84) 

CASSOLETTE.     Lechefriand.     (Q.)  (q.) 
GRISE-BONNE.     Last  of  August. 
MUSCAT  ROYALE.     Beginning  of  September. 
JARGONELLE  of  Rosier  and  the  French.     Quisse  Madame 

of  the  English  and  Americans. 

^  This  last  name  has  been  applied  to  another  fruit ;  both 
are  called  bad.  (Q..J.)  (84) 

4.  ROUSSELET  HATIF    of  Coxe. 

Very  small,  but  much  admired  as  a  very  early  fruit. 
The  tree  produces  most  extraordinary  crops  every  year. 
Stalk  long,  fleshy,  and  curved ;  color  russety  yellow, 
juicy,  and  excellent.  Early  in  August. 

5.  [R.  4.]    ROUSSELET  DE  RHEIMS.      Petit  Rousselet. 
The  fruit  is  small,  pyriform ;  the  eye  is  large,  and  even 

with  the  surface  ;  the  stalk  ten  lines,  the  fruit  twenty-seven 
lines,  and  twenty  in  its  transverse  diameter ;  greenish  yellow 
in  the  shade,  brownish  red  next  the  sun;  the  flesh  half 
melting,  musky,  very  perfumed ;  excellent  to  put  in 


120  NEW    AMERICAN    ORCHARDIST. 

brandy  and  for  drying.    Last  of  August.     The  tree  is  pro- 
ductive,    (q.) 

AH    MON    DIEU!     My   God  Pear!    (q.)     Poire  d'Abon- 
dance.     Nouv.  Cours  Comp. 

Valuable  only  for  its  productiveness.   (Q..)  (*) 
FIN  OR  DE  SEPTEMBRE.     Fine  Gold  of  September. 

Beginning  of  September,    (q.) 
FONDANTE  DE  BREST.      Inconnue  Cheneau.    (Q,.) 

6.  EPINE  D'ETE.     Summer  Thorn.     Green  Catharine. 
Rather  small,  tapering  to  the  stalk,  which,  is  long ;  the 

eye  even  with  the  surface ;  of  a  green  color,  covered  with 

dark,  russety  blotches:    the  flesh  is  breaking,  of  a  very 

musky   flavor.     The  tree   is   very  ^productive.      Late   in 

August,    (q.) 

POIRE    FIGUE. 

BON  CHRETIEN  D'ETE.     Gracioli,  Summer  Bon  Chretien. 

Of  great  size  and  beauty,  and  only  esteemed  on  this  ac- 
count.    The  tree  is  a  bad  bearer,  and  cankers ;  the  fruit 
often  blights,  and  soon  rots  at  the  core,    (q.) 
ORANGE    TULIPEE.     Striped  Orange.      Tulip  Pear.     Vil- 

laine  d'Anjou.     (Q-4)  (q.) 
BERGAMOTTE     D'ETE.       Summer   Bergamot.      Milan    dc 

Bcuvriere.     (Q,.tf  (84)  (q.) 
BERGAMOTTE  ROUGE.     Red  Bergamot. 

The  fruit  is  rather  small,  short,  turbinate,  pale  yellow, 
but  red  next  the  sun  ;  tender,  melting,  juicy,  sugary,  high- 
flavored.  August,  (q.)  (M.) 

7.  *VERTE    LONGUE.      MouiUe  Bouche.      Long   Green 
Month-water. 

The  fruit  is  rather  large  ;  form  varying  from  pyramidal 
to  turbinate  j  the  skin  smooth,  of  a  dark  green  color;  the 
flesh  melting,  of,  a  sweet,  rich,  and  pleasant  flavor.  It 
ripens  the  beginning  of  August,  and  is  a  most  excellent 
fruit ;  the  tree  bears  abundantly  every  year.  We  are  per- 
suaded that  this  is  not  identical  with  that  described  by 
Duhamel. 

[R.  4.]     BEURRE.         Brown    Beurre.        Beurre     Gris. 
Beurre     Dork.     Beurre     Rouge. 

Rather  large;  obovate,  tapering  towards  the  stalk; 
greenish  yellow,  covered  with  thin  russet,  but  occasionally 


OLD    PEARS. CLASS    I.  121 

dusky  red  next  the  sun ;  the  flesh  melting,  buttery,  rich, 
and  excellent.  October.  One  of  the  most  ancient,  and 
once  the  best  of  all  pears.  Even  at  this  day,  it  is  still  pro- 
ductive and  fair  in  some  few  gardens  of  the  city,  but  it  is 
rarely,  if  ever,  seen  in  its  markets.  With  the  cultivators 
who  furnish  its  supplies,  it  has  now  become  an  outcast. 
The  fruit  blights,  and  the  wood  cankers.  (Q,.)  (q.) 

ANGLETERRE.      Beurre     d?  Angleterre.     September. 

DOYENNE.      Doyenne   blanc.       Beurre     blanc.       Bonne 
Ente.     Carlisle  of  Mil.  and  others.      Yellow  Butter. 
Beurre    Dore,  or  St.  Michael,  of  Coxe.      Garner  of 
Rhode  Island.     Many  other  names  might  be  added. 
The  tree  was  once,  with  us,  most  extraordinarily  produc- 
tive; the  fruit  the  fairest,  the  most  beautiful  and  delicious, 
and  universally  admired.     This  most  ancient  of  all  pears 
has  now  become  an  outcast,  intolerable  even  to  sight.     In 
some  sections  of  the  city,  it  is  even  now  productive  and 
fair,  but  it  is  seldom  seen  in  its  markets.     The  fruit  is  of 
medium  size,  roundish  oblong,  diminishing  towards   the 
stalk,  which  is  short,  thick,  and  strong ;  the  skin  smooth, 
of  a  pale  lemon  color,  or  sometimes  colored  with  red  next 
the  sun  ;  the  flesh  white,  melting,  juicy,  of  delicious  flavor. 
October.     Such  was  the  St.  Michael  once  with  us.     (Q---J-) 

(84)  (q-) 

BEZI    DE    MONTIGNY.     (q.) 

BEZI  DE  LA  MOTTE.      Bicn  Armudi.     Beurre    blanc  de 

Jersey.    (Q,-) 

This  old  fruit  has  lately  disappeared  from  the  markets 
of  Paris.     Nov.    (q.) 
BERGAMOTTE      SUISSE.         Suissc.        Striped    Bergamot. 

(<a.|)  (q-) 

BERGAMOTTE  D'AUTOMNE.      Autumn  Bergamot. 

The  fruit  is  small,  globular,  depressed  ;  the  skin  rough, 
yellowish  green  in  the  shade,  dull  brown  next  the  sun  ;  the 
flesh  pale,  melting,  gritty  at  the  core,  juicy,  sugary,  per- 
fumed. September.  (Q..)  (q.) 

BERGAMOTTE  CADETTE.     Cadettc.  (Q-|)  September,    (q.) 

JALOUSIE.     Poire  de  Jalousie. 

FRANGIPANE.     Jasmin.   (Q...J.)  (q.) 

LANSAC.     Davphinc,  Satin.    (Q.)    October,    (q.) 


122  NEW    AMERICAN    ORCHARDIST. 

VIGNE.     Demoiselle,    (Q,.)    October,    (q.) 

PASTORALE.     Musette  d'Automne. 

The  fruit  is  large,  very  long,  and  in  shape  like  the  St. 
Lezaine ;  yellow,  but  red  next  the  sun;  half  melting,  a 
little  musky ;  good ;  sweet  on  dry  soils,  in  dry  years,  aus- 
tere otherwise.  October,  November,  to  January.  (Q,.|) 

BELLISSIME  D'AUTOMNE.     Vermilion.    Beauty  of  Autumn 
Supreme.     End  of  October,    (q.) 

8.     [R.  3.]    MESSIRE  JEAN.     Monsieur  Jean  Dore. 

The  fruit  is  short  and  turbinate;  of  medium  size;  of  a 
yellow,  or  sometimes  gray  yellow  color  ;  the  flesh  breaking, 
juicy,  subject  to  grittiness,  but  of  a  rich  flavor.  The  tree 
is  a  good  bearer,  and  the  fruit  is  by  some  much  esteemed. 
It  ripens  late  in  October,  and  is  good  to  put  in  brandy  or 
to  dry.  (q.) 

MANSUETTE.     Solitaire. 
ROUSSELINE.     (Q,.)     Muscat  a  longue  Queue. 

BON    CHRETIEN    D'ESPAGNE.       Spanish    Bon    Chretien. 

(Q4)  (M4) 
[R.  4.]     CRASSANNE.     Bergamotte  Crassanne. 

Some  state  that  this  fruit  derives  its  name  from  crassus, 
[thick  ;]   but  M.  Quintinie  says  from  ecrase,  [to  crush.]     It 
is  over  medium  size  ;  roundish  turbinate;  greenish  yellow, 
coated  with  russet ;  the  flesh  tender,  melting ;  juice  rich, 
sugary.     October.     This  fruit  is  no  longer  to  be  trusted  ; 
it  is  liable  to  canker  and  to  blight. 
BEZI  DE  CASSOY.     Roussette  de  Anjou.    (Q...J.) 
[R.  4.]    DOYENNE  GRIS.      Doyenne   Roux.     Gray  Doy- 
enne.    Red  Doyenne,  according  to  Pom.  Mag. 

Medium  size;  turbinate:  the  stalk  short;  of  a  bright 
cinnampn  color,  but  red  next  the  sun ;  the  flesh  yellowish 
white,  melting,  saccharine,  rich,  and  of  excellent  flavor. 
Season,  October.  This  once  excellent  variety  has  now 
become  as  liable  to  blight  at  Salern  as  the  St.  Michael. 
(M4)  (q.) 

MERVEILLE  D'HIVER.     Wonder  of  Winter.  Amadot.  (Q,.) 
EPINE  D'HIVER.      Winter  Thorn.    (Q.)  (q.) 

LOUISE    BONNE.     (Q.-)     Good  Louise.    (S.|)    November 
and  December,   (q.) 


OLD    PEARS. CLASS    I.  123 

[R.  2.]    MARTIN  SEC.     Dry  Martin. 

An  indifferent  fruit,  but  good  for  drying.  (0.4)  (M.|) 
December,  January,    (q.) 
MARQUISE.     Marchionesse.     (Q..)  (q.) 
9.      ECHASSERIE.      Bezy  de  Chassery,  Mr.  Lowell.  (M.) 
(Q.)      Ambrette  of  Coxe  and  Fes.  New  Amer.  Gard. 
Tilton  of  New  Jersey. 

The  leaves  of  the  Echassery  have  serratures,  the  Ambrette 
none.  A  fruit  below  medium  size,  form  varying  from 
nearly  globular  to  oblong ;  the  eye  on  a  level  with  the  reg- 
ular rounded  crown;  the  skin  rough,  russet  green,  coarse, 
and  thick,  which  eminently  qualifies  it  for  keeping ;  at  ma- 
turity it  inclines  to  yellow ;  the  flesh  melting,  juicy,  of  a 
sweet  and  musky  flavor.  The  tree  requires  a  dry,  warm 
soil,  and  bears  abundantly.  The  fruit  is  very  ordinary  in 
appearance;  it  keeps  well  in  winter,  and  should  not  be 
eaten  too  soon,  or  till  long  after  it  is  soft,  (q.) 
AMBRETTE,  [not  of  Coxe.]  Belle  Gabrielle.  Tromne 
Valet,  (a.) 

Tree  thorny ;  leaves  without  serratures.  Nov.  Feb.  (q.) 
[R.  2.]  CHAUMONTELLE.  Bezi  de  Chaumontelle. 

A  noble  old  variety  ;  size  large  to  very  large ;  variable 
in  form ;  at  maturity  yellow,  slightly  shaded  with  red  next 
the  sun ;  the  flesh  melting,  juicy,  sweet,  musky,  excellent. 
December  to  January.  Although  this  fruit  is  still  fine  and 
fair  in  Salem  and  its  suburbs,  and  in  some  particular  sec- 
tions of  the  city,  and  some  few  sheltered  situations  in  its 
vicinity,  yet  it  has  long  since  disappeared  from  its  mar- 
kets, and  is  another  of  the  old  sorts  which  are  rarely  to  be 
seen  in  the  markets  of  Paris.  With  us  this  fruit  has  be- 
come an  outcast.  (84)  (q.) 

VITRIER.    Poire  du  Vitrier.    November  and  December. 
BEQUESNE.     (d-f)    Good  only  for  baking. 
BEZI  D'HERI.     Besidery.     Bezi  d'Airy? 

This  old  fruit  has  lately  disappeared  from  the  markets  of 
Paris,  and  we  may  rely  that  it  is  not  without  cause.  (Q.) 
[R.   1.]     FRANC-REAL,     fin  Or  d'Hiver.     (Q.) 

Good  for  cooking,      (q.) 
[R.  4.]     ST.  GERMAIN.     Inconnue  la  fare. 

An  ancient  and  once  celebrated  fruit ;  large,  pyramidal, 
tapering  regularly  to  the  stalk  ;  of  a  green  color,  but  at  ma- 


124  NEW   AMERICAN   ORCHARDIST. 

turity  of  a  yellowish  cast,  covered  with  russety  spots ;  the 
flesh  very  melting,  very  juicy,  saccharine,  slightly  acid,  and 
delicious.  November  to  March.  Such  was  the  St.  Ger- 
main once  with  us ;  but  except  only  in  some  sections  in  the 
city,  and  occasionally  in  some  sheltered  situations  near,  it 
has  long  since  become  an  outcast  and  abandoned  variety. 
The  wood  cankers,  the  fruit  blights;  and  this  defection  has 
extended  south  to  Rhode  Island,  and  to  some  parts  of  New 
York.  (84)  (q.)  (Q.) 

[R.  4.]  VIRGOULEUSE.  Chambrette.  Poire  de  Glace.  (Q,.) 
Another  old,  celebrated  fruit,  rather  large,  obovate,  inclin- 
ing to  pyramidal;  the  skin  smooth,  of  a  deep  green  color; 
at  maturity  pale  yellow;  the  flesh  melting,  juicy,  rich,  high 
flavored,  and  excellent.  November  to  February.  I  have 
before  noted  that  this  fruit  has  disappeared  from  the  mar- 
kets of  Paris,  and  probably  not  without  a  reason.  It  is 
sometimes  still  fair  in  Boston,  but  has  disappeared  from  its 
markets.  The  tree  cankers,  and  the  fruit  has  long  since 
become  an  outcast,  (q.) 

JARDIN.     Poire  de  Jardin.     December. 

[R.  2.]  ROYALE  D'HIVER.     Royal  Winter. 

Above  medium  size;  form  pyramidally  turbinate;  the 
skin  smooth,  yellow,  but  bright  red  next  the  sun  ;  flesh 
yellowish,  nearly  melting,  juicy,  rich,  sweet,  and  well-fla- 
vored. December  to  February.  This  ancient  and  once 
celebrated  fruit  has  disappeared,  as  I  have  before  stated, 
from  the  markets  of  Paris ;  and  although  it  is  sometimes 
still  fair  in  our  city,  it  is  yet  no  longer,  or  but  rarely,  seen  in 
our  markets.  It  has  become  blighted  and  worthless.  (84) 

ANGELIQCE  DE    BOURDEAUX.      St.  Marcel.    Gros  Franc 

Real.     (Q.)    January,  February. 
SAINT  AUGUSTIN.      (q.) 

CHAMPE  RJCHE  D'!TALIE.    December,  January,    (q.) 
LIVRE.     Poire  d'une  JAvrt.     See  BAKING  PEARS. 
TRESOR.     Poire  Tresor  d'Amor.    Good  for  baking.  (C&..J.) 
ANGELIQUE  DE  ROME,     (q.) 
MARTIN  SIRE.     Ronville.     (q.) 
BERGAMOTTE  DE  PACQUES.     Easter  Bergamot. 
TERLINO.     Winter  Bergamot.    (Q,.) 


OLD    PEARS. CLASS    I.  125 

[R.   4.]    COLMAR.     Poire   de  Colmar.  Poire  Manne.  In- 
comparable. 

This  ancient  fruit  is  rather  large  ;  pyramidally  formed, 
inclining  to  turbinate ;  the  skin  smooth,  green,  changing 
to  yellow  at  maturity ;  sometimes  slightly  colored  with  red 
next  the  sun  ;  the  flesh  melting,  juicy,  saccharine,  and  of 
excellent  flavor.  December  to  April.  The  disappearance 
of  the  Colmars  from  the  markets  of  Paris,  which  I  have  al- 
ready mentioned,  seems  a  circumstance  which  they  much 
deplore.  And  although  this  fruit  is  still  fair  in  some  sec- 
tions of  the  city,  jt  has  long  since  gone  from  our  markets. 
With  us  it  is  considered  an  outcast.  Its  defection  is  noted 
also  in  Rhode  Island.  (84)  (q.) 

BELLISSIME  D'HIVER.    Tcton  de  Venus.  Beauty  of  Winter. 
TONNEAU.     See  BAKING  PEARS,     (q.) 
DONVILLE. 
TROUVE.     April. 

[R.  2.]  BON  CHRETIEN  D'HIVER.  Poire  d'Angoise.    Win- 
ter Bon  Chretien.    (Q,.) 

An  ancient  fruit,  very  large,  of  a  turbinated  or  pyrami- 
dal form ;  the  crown  large,  sides  angular  and  tapering 
towards  the  summit,  which  is  narrow ;  the  stalk  very  long, 
and  surrounded  by  protuberances ;  the  flesh  breaking, 
rather  sweet,  and  juicy.  This  fruit  often  grows  enormously 
large,  and  may  be  preserved  till  May.  The  fruit  is  liable  to 
crack,  and  is  not  at  this  day  much  esteemed  either  for  pro- 
ductiveness or  other  good  qualities.  The  Pound  Pear  is 
thought  very  superior  in  every  respect.  Mons.  Quintinie 
placed  this  fruit  at  the  head  of  all  old  pears  on  account  of 
its  name,  (Good  Christian,)  beauty,  size,  and  keeping 
qualities,  more  than  for  any  good  quality,  (q.) 

ORANGE  D'HIVER.      Winter  Orange.     (Q.-j.)  (q-) 
BERGAMOTTE  DE  SOULERS.    Bonne  de  Soulers.      (q.) 
DOUBLE  FLEUR.     (Q>4)    See  BAKING  PEARS,     (q.) 
POIRE  DE  PRETER. 
POIRE  DE  NAPLES.     Easter  St.  Germain.    Lent  St.  Ger 

roam.   (Q4)   (q.) 

CHAT  BRUSLE.     October  to  winter. 
11* 


126  NEW   AMERICAN    ORCHARDIST. 

[R.  2.]  MUSCAT  L'ALLEMAND.     German  Muscat,    (q.) 

Considered  by  many  an  outcast.     The  wood  cankers, 
the  fruit  blights.     (84)  (M4)   (q.) 

IMPERIALS    A   FEUILLES     DE     CHENE.       Imperial    Oak- 
leaved.     April  and  May.     (q.) 

SAINT  PERE.     Poire  de  Saint  Pere.     Baking. 
POIRE  X  GOBERT.     June. 

[R.   2.]    BERGAMOTTE    D'HOLLANDE.       Holland  Berga- 

mot.     D'Alenjon. 

This  fruit  keeps  till  May,  and  has  with  some  become  an 
outcast.    (84)  (q.) 

TARQUIN.     April  and  May. 

SARASIN.     Is  considered  here  as  an  outcast.  (84)    (q.) 

[R.  4.]  BERGAMOTTE  SYLVANGE. 

The  Sylvange  vert  d'Hiver  is  better  than    this,  and  the 
best  of  all  the  Sylvanges. 


SECTION     II. 

The  following  old  varieties  are  described  by  Duhamel 
and  other  authors,  in  the  order  of  their  maturity. 

GROS  BLANQUETTE  RONDE.     Duh.     July. 

1O.     GREEN  CHISSEL. 

The  tree  is  feeble,  but  productive  ;  the  fruit  in  clusters; 
is  small,  nearly  globular;  color  green,  but  brown  next  the 
sun ;  gritty,  saccharine,  perfumed.  Last  of  July. 

SUGAR  Top,  or  July. 

AMBROSIA.     Early  Bcurre.     Lind. 

Medium-sized;  form  roundish,  flattened ;  skin  smooth, 
greenish  yellow ;  flesh  tender,  rich,  sugary ;  juice  per- 
fumed. Last  of  August. 

MUSCAT  ROYAL.     Duh.    End  of  August. 
AUTUMN  BOUNTY.     (84) 


OLD    PEARS. CLASS    I.  127 

BROCA'S  BERGAMOT.     Gansefs  Bergamot. 

A  delicious,  round  fruit,  but  miserably  unproductive ;  an 
outcast  here  on  this  account.     (84)  October. 
CRASSANNE  PANACHE.     Rosier. 

Leaves  variegated ;  an  ornamental  variety. 
ELTON.     Hort.  Trans. 

An  old  fruit,  of  medium  size,  oval  form,  russety  orange 
next  the  sun  ;  flesh  breaking  and  excellent,  but  soon  grow- 
ing mealy.  September. 

K.  L.  FORELLE.     Pom.  Mag.  C.  Hort.  Trans. 

FoRELLEN-BiRNE.     Die!.     POIRE  TRUITE  of  the  French. 

A  fruit  celebrated  by  the  English  and  German  writers 
for  its  superior  beauty,  excellence,  and  productiveness. 
The  size  medium,  form  obovate,  color  at  maturity  lemon  in 
the  shade,  a  rich  sanguine  or  crimson  next  the  sun ;  spec- 
kled and  covered  with  broad,  ocellate  spots ;  hence  called  by 
the  French  trnite  or  trout  pear;  flesh  white,  juicy,  buttery  ; 
flavor  rich,  subacid,  vinous.  Dr.  Diel  assigns  its  nativity 
to  Northern  Saxony.  In  the  vicinity  of  Boston  it  has  dis- 
appointed expectation,  and  is  regarded  as  a  decayed  vari- 
ety.. November. 
11.  GREEN  PEAR  OF  YAIR.  Hort.  Trans. 

Middle-sized,   regular    form;    green,  slightly  russeted ; 
flesh  yellow,  melting,  sweet.     A  very  productive  and  pop- 
ular Scotch  variety,  of  great  excellence.     September. 
HOLLAND   GREEN.     Coxe.     Holland  Table   Pear.  (M.|) 
ORANGE  BERGAMOTTE.     Coxe.    (M.|) 

PRINCE'S  SUGAR.     Lowre's   Bergamotte. 

Middle-sized,  not  very  rich,  but  good.  With  some  it 
has  become  an  outcast.  (84)  Very  productive. 

RED  CHEEK.    English  Red  Cheek.    English  Catharine. 

Sweet,  but  soon   turns   mealy.     Not    much   esteemed. 
Early  in  September. 
RUSHMORE'S  BON  CHRETIEN. 

Esteemed  by  some  in   New  York.     With  us  only  es- 
teemed for  baking.     An  outcast  with  some.    (84) 
SEPTEMBER  ORANGE.  (M..J.) 
SUCRE  VERT.     Duh.     Green  Sugar,    (q.)  (Q.) 

Middle-sized,  round,  inclining  to  pyramidal  ;  the  skin 
smooth,  always  green  ;  melting,  juicy,  very  sweet.  I  have 


128  NEW   AMERICAN   ORCHARDIST. 

stated  that  this  fruit  has  made  its  exit  from  the  markets  of 
Paris.     Last  of  October.     Excellent  some  years. 
1£.     SWAN'S  EGG.     Moorfowl  Egg  of  Boston. 

Small,  oval,  turbinate  ;  green,  but  dull  russet  brown  next 
the  sun  ;  flesh  tender,  rich,  saccharine,  musky.  The  tree 
grows  rapid  and  upright,  and  is  productive.  A  favorite 
Scotch  fruit.  November. 

VERTE  LONGUK  PANACHE.      Calotte   de  Suisse.      Suisse. 
Striped    Dean. 

Medium  size,  pyramidal ;  striped  with  yellow  on  a  green 
ground ;  pale  red  next  the  sun.     Indifferent.     The  bark  is 
striped  ;  the  fruit  a  curiosity.     An  outcast  with  some,  (84) 
and  not  much  esteemed  by  others.     Rarely  seen  at  this 
day  in  the  markets  of  Paris.     September. 
BON  CHRETIEN  D'Aucn.     D'Auch.     (M..J.)    (84) 
ROUSSELET  D'HIVER.     Duh.     Winter  Russet  ? 


OLD    BAKING    PEARS. 

13.   *CATILLAC. 
FORTY  OUNCES. 

The  fruit  is  very  large,  roundish  turbinate  ;  pale  yellow, 
but  deeply  stained  with  red  next  the  sun ;  flesh  firm  and 
breaking,  the  flavor  astringent.  A  good  bearer ;  an  ex- 
cellent baking  pear,  in  use  all  winter. 

DOUBLE  FLEUR. 

,    ARMENIAN. 

Large,  round ;  at  maturity  yellow,  but  purple  red  next 
the  sun  ;  breaking,  juicy.     An  ornamental  variety.    (0.4) 
Good  only  for  baking. 
DOUBLE  FLEUR  PANACH£. 

An  ornamental  variety,  with  double  flowers  and  striped 
fruit.  Good  for  baking.  February  to  April. 

GROS  RATEAU  GRIS.     Bon   Jard.     Quint.    Lind. 
BLACK  PEAR  OF  WORCESTER. 
LOVE  PEAR,  PARKINSON'S  WARDEN. 
POUND  PEAR,  but  not  of  Langley. 
POIRE  D'UNE  L.IVRK. 
GRANDE  MOSAR^UE  of  Knoop. 
Fruit  very  large,  roundish  turbinate;  skin  rough,  yel- 


OLD    BAKING    PEARS. CLASS    I.  129 

lowish  green,  but  obscure  red  or  brown  next  the  sun ;  flesh 
very  hard,  coarse,  austere,  but  good  baked  or  stewed.  It 
does  not  succeed  on  the  quince.  November  to  February. 

14.  *!RON  PEAR. 

Rather  large ;  its  color  a  yellowish  or  iron  russet ;  form 
rather  oblong,  regular,  narrowing  a  little  towards  the  sum- 
mit ;  flesh  breaking,  juicy,  and  astringent.  This  pear  keeps 
till  May,  is  a  good  bearer,  and  an  excellent  baking  sort. 

POIRE  DE  TONNEAU.     Bon  Jard.     Lindley. 

BELLE  DE  JERSEY,  UVEDALE'S  ST.  GERMAIN. 

PICKERING,  UNION,  UDALE'S  WARDEN. 

Fruit  very  large,  oblong,  tapering  to  the  crown,  but 
compressed  between  the  middle  and  the  stalk  ;  in  form  of 
a  cask ;  skin  smooth,  dark  green,  but  brown  next  the  sun; 
at  maturity  yellow  and  red;  flesh  white,  hard,  austere; 
juice  astringent.  An  excellent  pear  to  cook. 
WARDEN. 

Medium  size,  turbinate  form,  of  a  dark  russety  yellow 
color.  An  autumn  fruit,  and  excellent  for  cooking.  This 
is  a  very  productive  yariety. 

15.  *POUND   PEAR. 

One  of  the  most  valuable  of  our  winter  baking  pears.  It 
is  highly  esteemed,  and  is  raised  in  considerable  quantities, 
and  barrelled  for  the  markets  or  for  exportation.  The  trees 
are  extraordinary  for  their  vigorous  growth  and  productive- 
ness ;  the  fruit  is  very  large,  oblong,  pyramidal,  rounded 
at  the  crown,  diminishing  towards  the  stalk,  which  is  very 
strong ;  of  a  rusty  green  color,  but  brownish  red  next  the 
sun ;  firm,  breaking,  juicy,  and  astringent ;  most  excellent 
for  baking  or  preserving.  It  will  keep  till  April  or  May. 

It  may  not,  perhaps,  be  improper  here  to  subjoin  a  list  of 
such  still  existing  varieties,  as  M.  duintinie  has,  in  his  day, 
in  a  more  extensive  and  partly  obsolete  list,  denounced  and 
designated  as  pears  of  indifferent  quality,  and  bad  pears. 
I  refer  to  the  edition  of  Mr.  Evelyn,  printed  in  1693.  I  do 
not,  however,  assert  that  this  list  is  to  be  considered  an  in- 
fallible guide,  but  I  believe  it  to  be  generally  so ;  and  if 
true  at  that  distant  day,  how  much  more  reason  have  we 
for  believing  it  is  at  least  equally  true  now ! 

I  add  the  following  still  existing  varieties,  which,  on  the 
authorities  which  I  annex  to  each,  have  been  denominated 


130  NEW   AMERICAN    ORCHARDIST, 

Indifferent   Pears,  Bad    Pears,    or    Outcasts.      Those 
marked  B.  are,  however,  good  for  baking. 


Brutte  Bonne.  Indif.  *Q,.± 
Caillot  Rosat.  Indif.  Q..J. 
Fin  Or  d'  Orleans.  Indif. 

Q4 

Gilogile.     Bad.     0,4 
Queen   of  Winter.       Reine 

d'Hiver.     Indif.    Q.. 


St.  Francis.     Bad.    B.   d.| 
Cluster.     Outcast.    0,4 

Golden  Beurre.  Outcast.  84 

Z,o«'s  Bergamot.      "  84 

P/««'s  Bergamot.    "  84 

Leggett's.               '  "  84 

J?erf  .Butter  Pear.    "  84 


CLASS   II. 

NEW    PEARS. 

The  following  list  of  new  varieties  are  in  part  Ameri- 
can ;  a  portion  of  them  are  English,  and  a  few  of  French 
origin ;  but  the  greatest  portion  are  Flemish,  of  all  those 
not  otherwise  noted.  Many  additions,  and  numerous  new 
kinds,  mostly  of  Flemish  origin,  had  been  received  by  us 
through  the  liberality  of  the  London  Horticultural  Society, 
during  the  years  1834  and  1835,  their  excellence  having 
been  proved  at  their  garden  at  Chiswick.  Numerous 
other  varieties  also  have  been  sent  us  from  Professor  Van 
Mons,  of  Louvain,  during  those  same  years.  More  re- 
cently, and  during  the  winter  of  1840-1,  a  valuable  dona- 
tion of  new  pears,  of  superior  proved  kinds,  were  received 
from  M.  De  Wael,  the  secretary  of  the  Horticultural  So- 
ciety of  Antwerp,  in  Belgium. 

During  the  autumn  of  1840,  and  while  in  London,  I 
used  every  exertion  to  procure  all  the  new  fruits  of  the 
most  renowned  excellence,  either  from  the  garden  of  the 
London  Horticultural  Society,  or  from  the  first  sources  in 
ivs  immediate  vicinity,  and  where  all  had  been  proved  to 
the  latest  day.  Other  new  and  superior  kinds  I  also  pro- 
cured while  at  Paris ;  and  since  that  period,  all  that  may 
have  arisen  truly  valuable,  cannot  fail  of  finding  their  way 
hither,  from  other  and  first-rate  sources. 

All   those   kinds  marked   J.  have   been   very   recently 


NEW   PEARS. CLASS    II. SUMMER.  131 

proved  at  Paris,  by  M.  Jamin,  and  described  by  him. 
Those  same  kinds  which  are  marked  D.  have  also  been 
lately  proved,  by  M.  Dalbret,  the  superintendent  of  the 
compartment  of  fruits,  at  the  Garden  of  Plants  at  Paris. 
Of  the  numerous  new  and  fine  varieties,  which  I  procured 
of  M.  Jamin,  I  have  particularly  described  in  this  class 
but  twenty-five  kinds,  and  those  only  which  he  designated 
to  me  as  fruits  the  most  extraordinary ;  most  of  them 
being  also  quite  new,  and  not  then  known  in  commerce. 
Trees  of  nearly  every  kind  described  in  this  class,  are  al- 
ready in  our  country. 

A.  denotes  those  kinds  of  American  origin. 

E.  denotes  those  kinds  which  are  native  English. 

F.  denotes  most  of  those  kinds  which  are  natives  of  France. 
Most  of  all  the  rest  are  of  the  new  Flemish  kinds. 


SECTION    I. 

SUMMER  FRUIT. 

16.  D'AMANDE   D'ETE.      Thompson. 

Large,  pyramidal ;  color  green  and  yellow ;  juicy  and 
good.  August. 

17.  D' ANANAS   D'ETE.     Thompson. 

Large,  obtusely  pyramidal ;  color  brown,  but  red  next 
the  sun;  beurree  and  good.  August. 

18.  BELLE    DE   BRUXELLES.      A'.  Duh.      Nouv. 
Cours   Complct. 

The  young  wood  is  large,  short,  gray  in  the  shade,  red 
next  the  sun  ;  leaves  small,  oblong  ;  fruit  large,  pyramidal, 
its  stalk  on  its  summit ;  skin  beautiful  clear  yellow,  but 
bright  red  next  the  sun ;  the  flesh  is  white,  fine,  of  an 
agreeable  fhvor.  The  fruit  is  the  largest  and  the  most 
beautiful  of  the  season,  which  is  early  in  August. 

19.  *BLOODGOOD   PEAR.     [A.] 

The  fruit  is  of  moderate  size  and  roundish  form  ;  of  a 
yellow  color  throughout,  and  somewhat  russeted ;  the 
stalk  an  inch  long.  A  pear  of  superior  quality,  ripening 


132  NEW    AMEKICAN    ORCHARDIST. 

in  July.     This  fruit  is  from  Thomas  Bloodgood,  Esq.,  of 
New  York,  firm  of  James  Bloodgood  and  Co.,  of  Flushing. 

20.  BURLINGHAME.     Dr.  8.  P.  Hildreth.     [A.] 

A  seedling  raised  by  Mrs.  C.  Burlinghame,  of  Marietta, 
Ohio.  A  fruit  of  medium  size ;  surface  smooth,  with  longi- 
tudinal depressions;  of  a  yellow  color,  changing  to  rich 
crimson  next  the  sun;  flesh  melting,  white,  very  juicy, 
sugary,  and  delicious.  Middle  of  July  to  the  last  of 
August. 

21.  CALEB ASSE  MUSQUEE.     Lindley. 

This  fruit  is  four  inches  long,  irregular,  broadly  angular, 
and  knobby ;  its  diameter  three  eighths  of  its  length,  com- 
pressed below  the  middle ;  the  color  deep  yellow  next  ihe 
sun,  and  partially  covered  with  thin  orange  gray  russet ; 
flesh  breaking,  a  little  gritty,  juicy,  very  saccharine.  This 
pear  will  ripen  the  last  of  August  with  us. 

22.  *DEARBORN'S   SEEDLING.     [A.] 

This  pear  originated  at  Brinley  Place,  the  mansion  of 
the  Hon.  H.  A.  S.  Dearborn,  in  Roxbury.  A  seedling  of 
1818.  The  tree  is  of  vigorous  growth  ;  the  fruit  of  medium 
size,  rounded  at  the  crown,  and  regularly  diminishing  in 
a  parabolic  manner  to  the  stalk,  which  is  inserted  in  a 
small  cavity ;  the  skin  is  smooth,  thin,  green,  speckled 
with  russet  points,  and  a  fawn-colored  blotch  around  the 
stalk,  which  is  short  and  curved;  the  skin  delicate  yellow ; 
the  flesh  very  melting,  and  fully  equalling  in  flavor  the 
once  famous  and  delicious  St.  Michael.  The  first  fruit 
was  examined,  and  thus  named,  by  the  committee  of  the 
Massachusetts  Horticultural  Society,  in  August,  1831. 

23.  DUQUESNE   D'ETE.     Thompson. 
Middle-sized  ;  obtusely  pyramidal ;  color  brown  or  pale 

green  ;  beurree  and  good.     September.     [A  ugust  ?] 

24.  EARLY   BERGAMOT.     Pom.  Mag.    Lind.  [F.] 
A  medium-sized  pear,  of  a  green  color,  tinged  at  matu- 
rity with  yellow  ;  streaked  with  brownish  red  next  the  sun  ; 
of  a  roundish  form,  flattened  at  its  base ;  the  flesh  yellow- 
ish white,  very  juicy,  a  little  breaking  and  gritty,  but  very 
rich  and  sugary.     Ripe  in  August. 

A  new  fruit  sent  by  M.  Thou  in  to  the  London  Horti- 
cultural Society,  in  1820.  A  most  excellent  early  variety  ; 
an  abundant  bearer. 


NEW    PEAKS. CLASS    II. SUMMER.  133 

25.  GREEN   SUMMER   SUGAR.  Dr.  Willich.    [C.] 

SUGAR  PEAR  OF  HOYERSWERDA. 

SUGAR  D'HOYERSWERDA. 

An  excellent  new  fruit,  of  moderate  size,  raised  from 
the  seed  of  the  Green  Sugar,  (Sucre  Vert,)  cultivated  in 
Lower  Lusatia ;  it  is  oblong,  but  arched  towards  the  crown  ; 
of  a  grass  green  shade,  spotted  in  every  direction  with 
green  and  gray  dots;  the  pulp  is  mellow,  without  gritti- 
ness,  and  surpasses  in  taste  all  other  summer  pears.  Its 
juice  is  of  a  vinous  and  subacid  taste,  decidedly  superior, 
at  least  in  taste,  to  the  Green  Sugar.  If  it  be  suffered  to 
ripen  on  the  tree,  it  acquires  a  greenish  yellow  shade. 
Ripe  from  the  middle  to  the  end  of  August,  and  it  can  be 
preserved  only  a  few  weeks.  The  tree  bears  fruit  every 
year ;  and  the  wood  remains  sound  in  the  severest  winters. 

26.  *JULIENNE. 

L'ARCHIDCC  D'ETE.     SUMMER  BEURRE.        Syn.  of  Coxe. 
SUMMER  DOYENNE,  erroneously. 

The  tree  grows  upright  and  handsome ;  it  bears  young 
and  most  abundantly.  The  fruit  is  of  medium  size,  in- 
clining to  obovate,  tapering  towards  the  stalk,  which  is 
short ;  the  skin  is  smooth,  of  a  pale  yellow  color,  with  a 
faint  blush  next  the  sun ;  the  flesh  is  perfectly  melting, 
rich,  and  juicy.  One  of  the  most  beautiful  and  valuable 
fruits  of  its  season,  and  deserving  an  extensive  cultivation. 
It  ripens  the  last  of  August. 

27.  *PASSANS  DU   PORTUGAL.     Thompson. 

Of  medium  size,  obovate  form  ;  of  a  pale  brown  color  ; 
juicy  and  excellent.  August.  A  good  bearer. 

28.  SABINE   D'ETE.     Land.  Hart.  Trans.    Lindley. 
Raised  in  1819,  by  Mr.  Sloffels,  of  Mechlin;  named  for 

Mr.  Sabine.  The  form  is  pyramidal,  terminating  in  a  round, 
blunt  point  at  the  stalk  ;  the  color  yellow,  but  fine  scarlet 
next  the  sun ;  the  whole  surface  smooth,  regular,  and  pol- 
ished ;  flesh  white,  melting,  juicy,  and  highly  perfumed. 
It  ripens  early  in  August.  The  young  wood  is  slender.  It 
bears  abundantly. 

29.  SEIGNEUR   D'ETE.    Land.  Hort.  Trans.    Lind. 
This  pear  has  been  known  many  years  in  Flanders.     It 

is  above  the  middle  size,  a  blunt  oval ;  of  a  fine  orange 
color,  but  bright  scarlet  next  the  sun,  and  marbled  ;  ihe 
flesh  melting,  free  from  grit ;  a  rich  and  beautiful  pear.     It 
12 


134  NEW    AMERICAN    ORCHARDIST. 

there  ripens  the  beginning  of  September,  and  will  ripen 
here  in  August.     The  tree  is  handsome,  and  bears  well. 
30.     VALLEE  TRANCHE.     Thompson.     [F.] 

DE  VALLEK. 

A  middle-sized  fruit,  of  obovate  form  ;  of  a  yellowish 
green  color  ;  juicy  and  excellent.     A  good  bearer.    August. 


SECTION    II. 

AUTUMN  FRUIT. 

In  this  section  are  included  all  those  new  varieties  whose 
period  of  maturity  has  not  been  ascertained. 

31.  ALEX  ANDRE   DE   RUSSIE.     Lindley. 

An  uncommonly  fine  new  fruit,  above  the  medium  size, 
obliquely  pyramidal,  Bon  Chretien  formed,  with  an  uneven, 
knobby  surface;  the  stalk  short,  thick,  depressed;  of  a 
greenish  yellow  color,  almost  covered  with  cinnamon  rus- 
set;  the  flesh  almost  white,  gritty,  but  tender  and  mellow; 
juicy,  saccharine,  with  a  slight  musky  perfume.  It  ripens 
in  September. 

32.  ALTHORPE   CRASSANNE.    Mr.  Knight.    [E.] 
Middle-sized,  roundish ;  of  a  brown  and  green  color  ; 

beurree  and  excellent.  Originated  by  Mr.  Knight,  and  sent 
by  him  to  Mr.  Lowell  in  1832.  He  says,  "  This  variety  is 
very  excellent  and  rose-flavored.  This  and  the  Monarch 
will  not  be  equalled  by  any  other  variety  in  your  climate  ; 
both  grow  rapidly  and  bear  abundantly."  November.  A 
very  valuable,  productive,  new  variety.  The  tree  grows 
thorny ;  the  fruit  nearly  equals  the  winter  Nelis  in  excel- 
lence ;  is  recommended  highly  by  Mr.  Thompson,  and  to 
take  the  place  of  the  Diel,  where  the  latter  does  not  thrive. 
Fruit  middle-sized,  of  a  brownish  green  shade,  beurree  and 
excellent.  It  ripens  from  December  to  January. 

33.  *ANDREWS. 

AMORY,  GIBSON. 

This  fruit  is  large  ;  of  a  form  inclining  to  oblong;  melt- 
ing, and  of  most  excellent  flavor ;  a  first-rate  and  superior 
fruit.  The  tree  is  very  productive.  It  ripens  in  September. 


NEW   PEARS. CLASS   II. AUTUMN.  135 

84.     BELLE  ALLIANCE.     [J.] 

A  large,  new  fruit,  ripening  at  Paris  in  October,  melting 
and  excellent. 

35.  BELLE   ET   BONNE.     Pom.  Mag. 

SCHONE  AND  GCTE  of  Taschenbuch .  GRACIEUSE.  Thompson. 
This  very  valuable  variety  was  sent  to  the  London  Hor- 
ticultural Society  in  1826,  by  Messrs.  Baumann,  of  Bollwil- 
ler  ;  and,  much  as  our  autumn  pears  have  been  improved, 
this  ranks  among  the  very  best  of  them,  being  a  delicious 
Bergamot  of  the  best  kind.  This  fine,  new  pear  has  been 
erroneously  cultivated  in  Europe,  under  the  name  of  Charles 
D'Autriche,  Belle  de  Bruxelles,  and  Bergamotte  De  Cras- 
sanne,  which  are  distinct  fruits.  "  A  harvest  pear  ;  mag- 
nificent, very  large,  globular,  depressed  ;  the  stalk  long ; 
skin  greenish  yellow,  but  next  the  sun  yellow,  with  spots 
of  russet ;  flesh  white,  sweet,  exceedingly  rich  and  agree- 
able, perfumed.  The  tree  is  very  productive.  September." 

36.  BELLE   ET   BONNE  DE   HEE.      [J.] 

Of  medium  size,  melting  and  perfumed,  new,  of  superior 
excellence,  ripening  in  September  at  Paris. 

37.  *LA   BELLE  DE   FLANDERS.     Pom.  Mag. 

FLEMISH  BEAUTY  of  Pom.  Mag.  and  Lind. 

BOSCH,  BOCCHE  NOIJVELLE. 

IMPERATRICE  DE  LA  FRANCE.  BRILLIANT.  Pom.  Mag. 
This  new  Flemish  pear  is  of  the  first  rank  in  quality ; 
it  is  large,  very  beautiful,  and  bears  abundantly ;  and  will, 
without  doubt,  one  day  become  a  most  important  variety  in 
the  list  of  cultivators.  The  fruit  is  large,  (the  engraving 
sent  by  Dr.  Van  Mons  is  near  four  inches  long  and  over 
three  inches  broad,)  obovate,  obtuse  at  the  stalk;  greenish 
yellow  russet,  but  tinged  with  crimson  red  next  the  sun ; 
the  flesh  rather  firm  ;  yellowish  white,  sweet,  rich,  melting, 
and  excellent.  It  must  be  gathered  while  it  adheres  yet 
firmly  to  the  tree,  to  have  it  in  the  utmost  perfection.  It 
ripens  in  October,  and  will  keep  a  month  or  two. 

38.  BELLE   HENRIETTE.     [J.] 

A  large,  new  fruit,  half  melting;   a  valuable  fruit,  ripen- 
ing in  November  at  Paris. 

39.  *BELLE     LUCRATIVE.      Lindley.      BraddicJc. 
Thompson. 

FOSDANTE  D'AUTOMNE. 

A  beautiful  new  Flemish  pear ;  middle-sized,  roundish  ; 
tapering  to  the  stalk  ;  of  a  pale  yellow  color  ;  slightly  rus- 


136  NEW    AMERICAN    ORCHAHDIST. 

seted,  and  red  next  the  sun  j  flesh  a  little  gritty,  but  soft 
and  mellow ;  very  juicy,  sugary,  with  a  slight  musky  per- 
fume. Early  in  October.  Mr.  Manning  believes  this  to 
be  Fondante  (fAutomne ;  it  proves  one  of  the  very  best 
and  most  productive  of  our  autumn  fruits  ;  and  is  recom- 
mended by  Mr.  Thompson,  as  very  first  rate. 

40.  BELMONT.     Mr.  Knight.     Thompson.     [E.] 

A  new,  large  fruit,  obovate  in  form,  of  a  pale  yellow  or 
brown  color  ;  juicy  and  excellent  for  cooking.  The  tree 
is  a  great  bearer.  November.  [October  1]  Raised  by  Mr. 
Knight,  and  sent  by  him  in  1832  to  Mr.  Lowell.  Mr. 
Knight  calls  it  "  very  excellent  here  in  November." 

41.  *BEURRE   D'AMAULIS.  Bon  Jard.   Thompson. 
Large,  obovate,  swollen,  a  little  in  form  of  theCalabasse; 

color,  brownish  green,  blotched  with  red  next  the  sun  ; 
flesh  melting,  beurree ;  juice  abundant  and  excellent.  This 
variety  has  proved  with  Mr.  Perkins  and  Mr.  Manning  a 
first-rate  fruit.  September  and  October. 

42.  BEURRE  D'ANJOU.     [J.] 

New  and  large ;  melting,  perfumed,  and  excellent.  It 
ripens  at  Paris  in  October. 

43.  BEURRE  D'ARGENSON.     Thompson. 

A  large,  pyramidal  fruit,  of  a  yellowish  brown  color  ; 
beurree  and  excellent.  November.  [October  ?] 

44.  BEURRE     DE     BEAUCHAMPS.      [J.]      Van 
Mons.     Nouveau  Cours  Complet  d  Agriculture,  Vol. 
XH.  p.  127. 

This  fruit  is  nearly  round ;  color  yellowish  green, 
speckled  ;  flesh  almost  white,  half  melting,  having  a  pe- 
culiar flavor,  which  is  very  agreeable.  It  ripens  in  Novem- 
ber. The  tree  is  very  productive,  says  Van  Mons,  who 
sent  us  the  specimen.  — -  Base. 

45.  BEURRE  DE  BEAUMONT.     [J.I 

Under  medium  size,  but  of  superior  excellence ;  melting, 
and  very  fine;  perfumed.  A  new  fruit,  which  ripens  at 
Paris  in  September; 

46.  *BEURRE  BOSC. 

Large  and  very  long,  terminated  by  a  crown,  near  three 
inches  in  diameter ;  somewhat  calabash-formed  ;  skin 
gray  fawn  color,  but  russety  yellow  at  maturity ;  flesh 
white,  melting/  highly-flavored,  and  delicious.  It  ripens  in 


NEW  PEARS. CLASS  II. AUTUMN.      137 

October.  In  England,  the  Bosc  has  proved  a  most  ex- 
traordinary fruit.  It  is  there  stated  that  "  the  Beurre 
Bosc,  and  the  Louise  Bonne  de  Jersey,  more  than  rival 
the  Marie  Louise."  It  bears  well,  and  in  America  has 
been  fotind  a  prodigious  bearer. 

47.  BEURRE   CRAPAUD.     Thompson. 
Middle-sized,  obovate ;  color  pale  green ;   beurree    and 

excellent.     October. 

48.  BEURRE  CURTET.     Van  Mons.  Annales  (T Hor- 

ticutiure.     [F.] 

The  fruit  is  oval,  rounded ;  its  length  three  inches, 
breadth  the  same ;  the  skin  is  green,  thin,  striped,  and 
stained  with  red  next  the  sun ;  the  flesh  white,  melting, 
full  of  sweet  juice,  quickened  by  an  aromatic  tartness, 
peculiar  to  the  Bergamots.  Last  of  September  to  middle 
of  October.  —  New  England  Farmer,  Vol.  x.  No.  22,  in- 
serted by  Hon.  H.  A.  S.  Dearborn.  —  Obtained  in  1828,  by 
M.  Simeon  Bouvier,  an  apothecary  of  Jodoigne,  who  has 
dedicated  it  to  M.  Curtet,  a  physician  of  Brussels. 

49.  BEURRE  DELBECQ.      London,  from    Bulletin 
Universe!. 

This  is  a  new  autumn  pear,  and  is  said  to  be  a  very  su- 
perior fruit.  The  tree  is  more  lofty,  and  of  handsomer 
form  than  any  other  variety.  It  was  raised  by  Van  Mons 
from  seed  sown  in  1813. 

50.  BEURRE  DUVAL.     Chev.  Par.     Thompson. 

A,  new  Flemish  pear,  raised  by  M.  Duval.  Middle- 
sized,  obtusely  pyramidal ;  color  pale  green ;  beurree  and 
excellent.  Excellent  also  and  productive  at  the  garden  of 
Mr.  Manning.  October. 

51.  BEURRE  D'ENGHEIN.     [J.] 

New,  of  medium  size,  melting,  and  of  excellent  quality  ; 
ripening  in  October. 

52.  BEURRE  KNOX.     M.  Van  Mons.     Lindky. 
Large,  oblong  or  obovate  ;  tapering  to  the  stalk  ;  of  a 

pale  green  or  yellow  color,  thinly  russeted  next  the  sun  ; 
flesh  a  little  gritty,  but  mellow;  juice  saccharine,  but 
without  any  peculiar  flavor.  October  and  November. 
Raised  by  Dr.  Van  Mons,  and  sent  by  Mr.  Knight  to  Mr. 
Lowell  in  1823. 

12* 


138  NEW    AMERICAN    ORCHARDIST. 

53.  BEURRE  MOIRE.     [J.] 

New,  of  medium  size,  very  fine,  excellent,  and  per- 
fumed. It  ripens  in  October. 

54.  BEURRE   ROMAIN.      Nouveau  Cours  Complet. 
CalvelL 

The  fruit  is  large,  nearly  round,  flattened  at  the  summit ; 
of  a  yellowish  green  in  the  shade,  slightly  colored  with 
red  next  the  sun ;  the  flesh  is  melting  and  exquisite ;  but 
must  be  eaten  at  maturity,  as  it  becomes  clammy  soon 
after.  Beginning  of  September.  —  Bosc. 

55.  BEURRE  ROUGE.     [J.l 

Melting  and  excellent;  a  new  fruit,  under  medium  size; 
ripening  at  Paris  in  October. 

56.  *BEURRE  SPENCE.     M.   Van  Mons. 

This  new  pear  was  raised  by  Dr.  Van  Mons.  It  pos- 
sesses a  melting  and  delicious  flesh,  its  taste  inestimable, 
and,  according  to  some,  unrivalled.  It  ripens  in  Belgium 
in  September,  and  merits  a  distinguished  place  in  our  gar- 
dens, according  to  Dr.  Van  Mons  and  Mr.  Braddick.  The 
Beurre  Spence,  as  cultivated  in  France,  and  such  as  is 
sold  in  the  London  market,  is  large,  ovate  or  egg-formed ; 
the  eye  but  little  depressed  ;  stalk  short,  in  a  slight  cavity ; 
color  pale  green,  sprinkled  with  yellow  russet,  somewhat 
ruddy  or  striped  next  the  sun ;  melting,  sweet,  and  highly- 
flavored.  Mr.  Kirke  has  assured  me  that  the  tree  is  very 
productive. 

57.  BEURRE  VAN   MONS.     Thompson. 

Middle  size;  pyramidally  formed ;  skin  russeted ;  flesh 
beurree  and  excellent.  November.  [October  ?] 

58.  BEZI    DE   LOUVAINE.        Van    Mons.      Nouv. 
Cours  Complet  tf  Agriculture,  Vol.  XH.  p.  126. 

The  fruit  is  long,  its  transverse  diameter  two  and  a  half 
inches;  skin  a  delicate  green,  but  brown  red  next  the 
sun ;  the  stalk  short ;  the  flesh  buttery,  very  agreeably 
perfumed.  It  ripens  in  October.  Figured  PI.  101  of  the 
Annales  Generales-  des  Sciences.  —  Bosc. 

59.  BISHOP'S  THUMB.     Lindley.     Thompson. 
ROCSSELINE,  (of  some.)     Thompson. 

Large,  very  oblong,  or  twice  as  long  as  broad  ;  dark 
green,  covered  with  iron  russet,  brownish  red  towards  the 
sun;  flesh  yellowish  green,  melting,  juicy,  high-flavored, 
and  excellent ;  not  handsome.  September. 


NEW    PEARS. CLASS    H. AUTUMN.  139 

60.  BLEECKER'S  MEADOW.     [A.] 

A  native  fruit,  of  small  si/.e,  roundish  form,  of  a  yellow 
color;  the  flesh  melting,  juicy,  sweet,  musky,  and  of  fine 
flavor.  A  good  bearer.  October. 

61.  BON  CHRETIEN  FONDANTE.  Lind.   Thomp- 
son. 

A  most  excellent  new  Flemish  pear.  It  is  large,  oblong, 
regular  in  its  outline ;  the  stalk  short,  stout ;  mostly  cov- 
ered with  deep  cinnamon  russet ;  flesh  yellowish  white,  a 
little  gritty,  but  rich  and  buttery,  and  full  of  a  highly-sac- 
charine, rich-flavored  juice,  resembling  that  of  the  St.  Ger- 
main. End  of  October  to  November.  [October  ?]  The 
tree  is  a  great  bearer. 

62.  BROOME  PARK.     Mr.  Knight.     [E.] 
Originated  by  Mr.  Knight,  who  describes  it  as  "  a  rather 

small  but  excellent  variety."     Scions  were  sent  by  him  to 
Mr.  Lowell  in  1832. 

63.  BROUGHAM  HALL.     Mr.  Knight.     [E.] 
Described  by  Mr.  Knight  as  "  an  excellent  variety  here." 

Originated   by  him,  and  sent   by  him   to  Mr.  Lowell,  in 
1832. 

64.  BUFFUM.     [A.] 

The  tree  is  upright  and  handsome.  A  native  fruit, 
highly  esteemed  at  Warren,  R.  I.  The  fruit  is  rather 
small,  oval ;  color  russety  yellow,  but  russety  red  next 
the  sun  ;  melting ;  juice  agreeable.  September. 

65.  BURNETT.     [A.] 

An  excellent  native  pear,  which  originated  in  South- 
borough,  Mass.  It  received  its  name  for  Dr.  Joel  Bur- 
nett, of  Southborough,  who  has  introduced  this  fruit  to 
notice.  The  fruit  large,  and  in  form  of  the  Napoleon  ; 
of  an  iron  russet  yellow  ;  flesh  beurree,  rich,  musky,  ex 
cellent.  October.  November. 

66.  *CALEBASSE  BOSC. 

A  new  fruit,  which  I  received  from  Mr.  Forrest.  Large, 
or  rather  larger  than  the  Calebasse,  and  later,  and,  like  that, 
nearly  allied  to  the  Beurre  Bosc,  and  Paradise  d'Automne, 
if  indeed  it  be  not  identical  with  some  of  them  ;  of  the  same 
form,  and  covered  with  dark  yellow  russet ;  melting,  de- 
licious, sugary,  and  excellent.  The  tree  bears  abundant- 
ly. October  and  November. 


140  NEW    AMERICAN    ORCHARDIST. 

67.  CALEBASSE    FONDANTE.      Nouveau   Cours 
Cumplet  d Agriculture,  Vol.  xn.  p.  124. 

The  fruit  is  very  much  lengthened,  knobby ;  of  a  uni- 
form red  color;  its  flesh  is  melting,  sugary,  agreeable,  so 
far  as  I  could  judge  from  the  fruits  sent  me  by  Van  Mons. 
It  ripens  the  beginning  of  October,  and  grows  soft  soon 
after.  —  Bosc. 

68.  CALEBASSE     MARIANNE.     Nouveau     Cours 
Complet  d  Agriculture,  Vol.  XH.  p.  128. 

This  fruit  is  very  long ;  about  three  inches  in  its  trans- 
verse diameter,  rather  narrow  in  its  length;  of  an  orange 
color ;  the  stalk  is  short ;  the  flesh  white,  melting,  very 
sugary,  and  very  perfumed.  This  is  one  of  the  best  of  all 
pears.  It  very  much  resembles  in  its  form  a  Calabash. 
The  tree  is  thorny.  This  pear  is  figured  PI.  49  of  the 
Annales  Generates  des  Sciences. — Bosc. 

69.  *CALEBASSE   VASSE. 

Large,  and  calabash-formed ;  oblong,  and  nearly  allied 
to  the  Beurre  Bosc  and  Paradise  d'Automne,  and,  like 
them,  covered  with  yellow  russet ;  melting  and  delicious. 
A  prodigious  bearer.  A  fine  new  fruit,  which  I  received 
from  Mr.  Ronalds.  October. 

70.  *CAPIAUMONT. 

BEURRE  DE  CAPIACMONT.     Pom.  Mag. 

The  young  wood  is  brownish  red;  leaves  folded  and 
recurved,  and  changing  to  red  in  autumn  ;  the  fruit  of 
medium  size,  tapering  pyramidally  to  the  stalk,  rounded 
at  the  crown  ;  the  eye  level  with  the  extremity  ;  stalk  half 
an  inch  long,  inserted  on  the  summit ;  of  a  fine,  clear 
cinnamon  color,  changing  to  yellow  in  the  shade,  rich 
bright  red  next  the  sun  ;  flesh  yellowish,  melting,  beurree, 
very  rich,  and  highly-flavored.  It  ripens  in  October,  and 
grows  equally  well  on  the  pear  and  the  quince.  The  tree 
bears  astonishing  crops,  and  is  one  of  the  most  valuable 
and  profitable  of  all  pears.  Originated  by  M.  Capiaumont, 
of  Mons.  This  is  not  the  fruit  so  long  known  and  mis- 
called near  Boston  as  the  Capiaumont,  that  being  the 
Frederic  de  Wurtemberg. 

71.  *CAPSHEAF.     [A.] 

A  large  pear,  of  a  globular  form,  inclining  to  turbinate; 
of  an  orange  russet  color  ;  melting,  buttery,  sweet,  and 
rich-flavored.  September  and  October.  Highly  esteemed 


NEW  PEARS. CLASS  II. AUTUMN.      141 

where  known  and  cultivated.     A  valuable  pear,  introduced 
here  by  S.  H.  Smith,  Esq.,  of  Rhode  Island. 

72.  COLMAR  D'AUTOMNE.     Thompson.    Lindlcy- 

AUTUMN  COLMAR.     Lindlcy. 

A  new  Flemish  fruit,  obtusely  pyramidal,  irregular;  the 
stalk  depressed  ;  of  a  pale  yellow  or  green  color,  thinly  rus- 
seted  next  the  sun ;  the  flesh  rather  gritty,  but  mellow,  or 
beurree,  with  a  sugary  and  slightly  perfumed  juice.  An  ex- 
cellent fruit.  Ripe  the  beginning  of  September.  The 
tree  bears  well. 

73.  COLUMBIA.     [A.] 

A  large  native  fruit,  of  roundish  form,  very  handsome 
and  fine,  introduced  to  notice  by  the  late  Mr.  Bloodgood, 
of  Flushing,  Long  Island.  October  and  November. 

74.  *COMTE   DE  LAMY.     [Rivers.] 

A  pale  yellow  fruit,  of  medium  size,  and  obovate  form; 
red  next  the  sun ;  a  most  excellent  variety,  abounding  in  a 
sugary  and  refreshing  juice.  The  tree  bears  well.  Octo- 
ber. Proved  in  the  garden  of  Mr.  Manning. 

75.  CROFT   CASTLE.     [E.] 

New,  and  originated  by  Mr.  Knight ;  form  irregular,  rus- 
sety  red  next  the  sun,  yellowish  in  the  shade ;  the  stalk 
long ;  flesh  juicy,  sweet,  and  excellent,  as  proved  by  Mr. 
Maiming.  The  scions  of  this  fruit  were  sent  by  Mr. 
Knight  to  Mr.  Lowell.  It  ripens  early  in  October. 

76.  CUMBERLAND.  S.  H.  S.,  Esq.  [A.] 

This  native  pear  is  stated  by  Mr.  Smith,  to  be  extraor- 
dinary for  its  size  and  beauty;  some  specimens  have 
weighed  near  a  pound.  The  color  is  yellow  or  orange, 
with  a  bright  blush  of  crimson  next  the  sun  ;  the  flesh  is 
rich,  juicy,  and  melting;  little  inferior  to  the  old  St.  Mi- 
chael. The  original  tree  was  first  shown  to  him  in  1830, 
growing  in  Cumberland,  Rhode  Island.  It  is  about  thirty 
years  old,  apparently  hardy,  and  free  from  blight.  It  ripens 
in  autumn,  and  may  be  kept  till  into  winter. 

77.  *CUSHING.     [A.] 

This  native  pear  originated  about  forty  years  ago,  on  the 
grounds  of  Col.  Washington  Gushing,  of  Hingham,  Massa- 
chusetts. The  fruit  is  of  medium  size,  oblong,  contracted 
towards  the  stalk,  which  is  short;  the  skin  smooth,  light 
green,  but  brownish  red  next  the  sun;  the  flesh  whitish, 
melting,  and  full  of  delicious  juice,  sprightly,  and  of  first- 
rate  excellence.  The  tree  is  a  great  and  constant  bearer; 


142  NEW    AMERICAN    ORCHARDIST. 

and  although  growing  in  an  uncultivated  pasture,  it  has 
produced  annually  fourteen  bushels  of  fruit.  Season,  mid- 
dle of  September. 

78.  DARIMONT.     Lindky.     Thompson. 

A  new  Flemish  variety ;  middle-sized,  obovate ;  of  a 
russety  color ;  melting,  saccharine,  musky,  somewhat  as- 
tringent. September. 

79.  DELICES  D'HARDENPONT. 

A  new  and  fine  Flemish  fruit,  raised  by  Counsellor 
Hardenpont,  of  Mons.  The  fruit  is  over  medium  size,  or  over 
three  inches  long  and  two  and  a  half  broad  ;  oblong,  pyrami- 
dal, swollen  beyond  the  middle,  compressed  towards  the 
stalk ;  its  surface  rather  uneven,  or  knobby  ;  the  stalk  an 
inch  long,  stout,  curved,  obliquely  inserted  in  a  narrow 
cavity  ;  skin  pale  yellow,  partially  covered  with  cinnamon- 
colored  russet ;  flesh  yellowish  white,  beurree,  abounding 
in  a  sugary,  slightly  astringent,  somewhat  musky,  and  per- 
fumed juice.  Ripe  in  October.  The  tree  is  a  good 
bearer. 

80.  DELICES  DE  JODOIGNE.     [J.] 

A  new  fruit,  of  medium  size,  melting  and  excellent ; 
ripening  at  Paris  in  November. 

81.  DELICES  VAN  MONS.     [J.J 

Melting  and  excellent ;  a  new  fruit,  of  medium  size, 
ripening  at  Paris  in  November. 

82.  *DIX.     Mr.  Downer.     [A.] 

This  very  fine  native  pear  originated  in  the  garden  of 
Madam  Dix,  in  Boston.  It  sprung  from  the  seed  about 
1812.  The  tree  is  of  medium  vigor;  the  young  wood  is 
thorny.  It  is  very  productive.  The  fruit  large,  oblong; 
the  skin  rough,  thick,  green,  but  yellow  at  maturity,  with 
a  fine  blush  on  the  side  exposed  to  the  sun ;  the  stalk 
short,  and  situated  on  its  summit ;  flesh  melting,  juicy, 
rich,  and  of  fine  flavor,  and  is  thought  to  be  even  superior 
to  the  St.  Germain.  It  ripens  from  the  middle  to  the  last 
of  October,  and  bids  fair  to  be  one  of  our  very  best  autumn 
pears,  for  its  beauty,  fine  flavor,  and  productiveness. 

83.  *DR.  HUNT'S  CONNECTICUT.    J.  Prince,  Esq. 
The  scions  of  this  pear  were  received  of  Dr.  Hunt,  of 

Northampton,  who  received  it  from  a  friend  in  Connecti- 
cut, without  a  name.  "  The  tree  is  of  uncommonly  vig 
orous  growth,  and  a  great  bearer.  A  beautiful  pear,  of  a 


NEW  PEAHS.  CLASS  II. AUTUMN.      143 

good  size,  oblong  form,  yellow  color,  with  a  remarkably 
short  stalk ;  tolerable  for  the  table,  and  excellent  for  cook- 
ing in  October."  A  valuable  and  profitable  variety  for 
extensive  cultivation. 

84.  DOYENNE  SANTELETTE.    Lindley.     Thomp. 
A  new,  fine,  handsome  pear,  raised  by  Van  Mons.    Mid- 
dle-sized, pyramidally  oblong,  narrow  at  the  crown  ;  pale 
green,  thinly  russeted  ;  flesh  white,  a  little  gritty  ;  juice 
saccharine,  with  a  slight  musky  perfume.    October.    [Sep- 
tember ?] 

85.  DE  RACHINQUIN.  Annales  tf  Horticulture.  [F.] 
Vol.  ix.  No.  22,  of  the  N.  E.  Farmer,  inserted  by 
the  Hon.  H.  A.  S.  Dearborn. 

"  The  fruit  is  round,  compressed ;  the  skin  rough  and 
brown  like  that  of  the  Mons  Jean  ;  flesh  very  melting,  but- 
tery and  sugary,  and  high-flavored.  November  and  De- 
cember. This  variety  merits  dissemination  for  the  beauty 
of  the  tree  and  the  quality  of  its  fruit.  It  grows  in  clus- 
ters, and  was  produced  by  M.  Noisette. 

86.  *DUCHESSE  D'ANGOULEME.   [F.]  Pom.  Mag. 

Hort.  Trans.,  and  various  authorities. 
ANGOCLEME,  DUCHESS  OF  ANGOULEME. 
I  have  already,  in  another  place,  detailed  the  mode 
practised  by  the  most  distinguished  cultivators  of  France 
during  the  last  ages,  in  their  attempts  to  raise  improved 
varieties  of  fruit  from  the  seed,  and  the  disastrous  results. 
By  planting  only  the  seeds  of  the  very  best  fruits,  they 
seem  to  have  indulged  the  expectation  that  nature  might 
thus  be  driven  to  infinite  lengths.  Nature,  already  ex- 
hausted, seems  to  have  reacted  —  they  witnessed  a  retro- 
grade. But  nature  alone,  by  a  great  effort,  has  sometimes 
accomplished,  in  that  country,  all  that  man,  by  misguided 
zeal  and  false  science,  had  vainly  attempted.  Such  ap- 
pears to  have  been  the  case  in  the  Duchesse  d1  Angouleme, 
said  to  have  been  discovered  growing  wild  in  a  hedge  of 
the  Forest  of  Armaille,  near  Angers,  in  the  department  of 
Maine  and  Loire.  It  was  there  found  in  July,  1815,  on 
the  return  of  the  Bourbons  the  second  time  to  France. 
Hence  its  name.  "A  pear  of  first-rate  excellence,  the 
finest  of  the  late  autumn  pears.  It  is  not  less  remarkable 
and  distinct  from  others  in  its  appearance,  in  its  irregular, 
knobby  surface.  It  arrives  at  a  weight  very  unusual  in 


144  NEW    AMERICAN    ORCHARDIST. 

dessert  pears.  Specimens  from  the  Island  of  Jersey  have 
been  seen  weighing  twenty-two  ounces.  The  form  is 
roundish,  oblong,  tapering  towards  the  stalk,  with  an  ex- 
tremely uneven  surface  ;  the  stalk  and  eye  deeply  sunk  ; 
skin  dull  yellow,  covered  with  broad  russet  patches  ;  the 
flesh  rich,  melting,  very  juicy  and  high-flavored,  with  a 
most  agreeable  perfume.  The  trees  are  stated  to  bear  very 
early,  and  with  certainty.  It  succeeds  equally  well  on  the 
quince  stock  or  pear."  It  will  ripen  here  about  the  last  of 
October.  Specimens  of  this  fruit  have  been  here  pro- 
duced, some  weighing  a  pound,  and  of  very  first  rate  quali- 
ty. The  tree  is  a  great  bearer. 

87.  DUNMORE.     [E.] 

A  new  and  valuable  fruit,  which  was  originated  by  Mr. 
Knight ;  large,  and  in  form  of  the  Diel,  and  very  pro- 
ductive. 

88.  EMERALD.     Thompson.     [E.] 

A  new  fruit,  originated  by  Mr.  Knight,  of  great  excel- 
lence, and  a  great  bearer,  as  are  all  of  Mr.  Knight's  gen- 
erally, as  fully  proved. 

89.  EYEWOOD.     [E.] 

A  new  fruit,  originated  by  Mr.  Knight,  and  which  Mr. 
Thompson  describes  as  "  excellent,  and  very  productive ;  " 
very  lately  proved  by  him,  at  the  garden  of  the  London 
Hort.  Society. 

90.  FIGUE  DE  NAPLES.     Thompson. 

Large,  oblong,  of  a  brown  color,  but  red  next  the  sun  ; 
beurree  and  excellent.  The  tree  is  vigorous.  Nov.  [Oct.  ?] 

91.  FONDANTE  DES  CHARNEUSE.    [J.] 

A  new,  medium-sized  fruit,  melting  and  excellent.  This 
fruit  ripens  at  Paris  in  September. 

92.  FONDANTE  VAN  MONS.     Thompson. 
Middle-sized,  roundish;  of  a  pale  yellow  color  ;  juicy  and 

excellent.     November.     [October  1] 

93.  FORME  DE  DELICES.     Thompson. 
Middle-sized,   obovate;    of  a    yellow  color,   russeted ; 

beurree  and  excellent.     October. 

94.  FOSTER.     Dr.  Holmes.     [A.] 

A  native,  raised  by  Capt.  Otis  Foster,  of  Winthrop,  Me., 
from  the  seed  of  the  old  St.  Michael,  planted  in  1802. 
The  tree  is  very  handsome,  and  extraordinarily  productive. 


NEW    PEARS. CLASS    II. AUTUMN.  145 

The  fruit  possesses  the  flavor  and  other  valuable  qualities 
of  this  once  favorite  variety,  but  is  larger,  and  keeps  better. 

95.  *FREDERIC  DE  WURTEMBERG. 

WURTEMBERG.     CApiAUMONT  of  Boston,  formerly,  lut  errone- 
ously. 

A  large  and  splendid  fruit,  of  great  excellence,  raised 
by  Dr.  Van  Mons,  and  so  named  by  him  in  honor  of,  and 
at  the  particular  request  of  Frederic,  king  of  Wurtemberg. 
The  tree  grows  vigorous  and  upright ;  the  young  wood 
is  strong,  of  a  yellow  color ;  the  leaves  large  and  expanded  ; 
the  fruit  large,  flattened  at  the  base,  pyramidally  formed, 
tapering  to  the  stalk,  which  is  placed  on  its  summit ;  color 
fine  yellow,  covered  with  beautiful  crimson  next  the  sun, 
melting,  and  of  delicious  flavor.  The  tree  bears  early, 
and  very  abundantly.  This  fruit  was  sent  by  Mr.  Knight 
to  the  Hon.  John  Lowell,  by  mistake,  under  the  name  of 
the  Capiaumont.  I  have  received  the  true  Wurtemberg 
from  Dr.  Van  Mons;  also  the  true  Capiaumont,  both  from 
him  and  from  several  other  sources;  both  have  been  well 
proved. 

96.  *FULTON.     [A.] 

The  tree  is  a  great  and  constant  bearer.  A  fine  native 
pear,  roundish  turbinate;  of  medium  size;  the  skin  dark 
yellow,  russeted;  melting,  juicy,  sugary,  and  of  delicious 
flavor.  It  ripens  the  middle  of  September,  and  lasts  a 
month.  To  have  this  fruit  in  perfection,  it  should  be 
gathered  a  little  before  its  maturity,  and  ripened  in  the 
shade.  Raised  from  seed  by  Mrs.  Fulton,  of  Topsham, 
Maine.  It  is  highly  deserving  of  cultivation. 

97.  GENDESEIM.     Lindley. 

The  fruit  is  middle-sized,  pyramidal,  a  little  uneven  in  its 
outline  ;  the  skin  yellowish  green,  covered  with  specks  and 
thin  patches  of  gray  russet ;  flesh  a  little  gritty,  but  mellow, 
and  full  of  a  saccharine,  rich,  and  slightly  musky  juice. 
A  new  Flemish  pear,  and  a  hardy  and  productive  tree. 
Ripe  in  September. 

98.  GENESEE.     Judge  Bud.     [A.] 

A  beautiful  and  excellent  fruit,  in  form  like  the  Passe 
Colmar,  but  of  larger  size.  Flavor  somewhat  like  the  old 
St.  Michael.  September. 

99.  *GOLDEN  BEURRE  OF  BILBOA. 

I  have  adopted  this  name  for  a  superior  fruit,  which  was 
13 


146  NEW    AMERICAN    OUCHARDIST. 

exhibited  at  the  Massachusetts  Horticultural  Society,  in 
October,  1831,  by  Mr.  Hooper,  of  Marblehead,  the  produce 
of  a  tree  imported  from  Bilboa,  in  Spain.  A  new  Spanish 
fruit,  of  medium  size,  very  oblong,  rounded  at  the  crown, 
contracted  towards  the  summit;  of  a  fine  bright  golden 
hue,  interspersed  with  patches  of  golden  russet ;  perfectly 
melting,  juicy,  rich,  and  of  the  finest  flavor.  A  beautiful 
fruit,  a  great  bearer,  and  highly  deserving  extensive  culti- 
vation. 

100.  *GORE'S  HEATHCOT.     [A.] 

A  native  pear,  a  capital  variety,  which  deserves  to  be 
ranked  with  the  Seckel  and  Bartlett ;  raised  by  Mr.  Heath- 
cot,  on  the  farm  of  the  late  Governor  Gore,  from  the  seed 
planted  in  1812.  The  tree  is  remarkably  upright  and 
handsome  in  its  growth ;  the  young  wood  is  red  and  thorny  ; 
the  fruit  is  rather  large;  its  diameter  is  three  fourths  of 
its  length ;  contracted  towards  the  stalk ;  of  a  fine  yellow 
or  straw  color,  tinged  with  red  next  the  sun ;  the  flesh  is 
rich,  melting,  and  of  most  excellent  flavor.  It  is  a  con- 
stant bearer,  and  the  young  tree  produced,  in  1831,  five 
bushels  of  pears,  according  to  Mr.  Toohey,  who  has  intro- 
duced this  pear  to  notice.  It  ripens  in  September,  and  is 
highly  deserving  of  cultivation. 

101.  *HACON'S  INCOMPARABLE.     Lindley.    [E.] 
The  fruit  is  middle-sized,  turbinate,  irregular;  slightly 

angular  near  the  crown  ;  the  stalk  stout ;  skin  rugose,  pale 
yellow  mixed  with  green,  partially  covered  with  orange 
russet;  the  flesh  yellowish  white,  slightly  gritty,  but  very 
buttery  and  melting ;  juice  abundant,  very  saccharine,  ex- 
tremely rich,  and  possessing  a  high  musky  and  perfumed 
flavor.  A  very  valuable  and  excellent  pear,  raised  by  Mr. 
James  Gent  Hacon,  of  Dovvnham  market,  in  Norfolk.  The 
tree  sprung  from  seed  in  1814.  It  bears  abundantly,  and 
may  justly  be  considered  one  of  the  best  pears  ever  raised 
in  England.  The  branches  grow  pendent ;  and,  as  above 
described  by  Lindley,  by  Rivers,  and  others  in  England, 
so  also  has  it  been  proved,  by  Mr.  Manning  and  others 
here,  to  be  perfectly  delicious,  and  one  of  the  most  pro- 
ductive pears  known.  November  and  December. 

102.  ,*HARVARD.     [A.] 
L'EpERGNE,/«rmer  name. 

This  fine  native  pear  originated  in  Cambridge,  Mass. 
The  tree  is  of  vigorous,  upright,  and  handsome  growth. 


NEW   PEARS. CLASS    II. AUTUMN.  141 

and  thorny  ;  the  fruit  above  medium  size,  oblong,  swollen 
at  the  crown ;  contracted  towards  the  stalk,  which  is  in- 
serted in  a  cavity ;  of  a  russety  yellow  color,  tinged  next 
the  sun  with  russety  red;  the  flesh  white,  juicy,  melting; 
flavor  like  the  combined  flavors  of  the  Seckel  and  Jargo- 
nelle. The  tree  comes  slowly  into  bearing,  but  afterwards 
bears  abundantly.  It  is  ripe  by  the  middle  of  September. 
Highly  prized  in  the  Boston  markets. 

103.  HAZEL.     Hort.  Trans.  Vol.  vn.  p.  310.    Lind- 
ley.     [E.] 

A  small  fruit,  of  a  yellowish  color,  and  speckled ;  of  an 
oval,  turbinate  form  ;  the  flesh  white,  juicy,  and  sugary. 
Season,  end  of  October  to  end  of  November.  A  Scotch 
fruit,  and  said  to  be  extensively  cultivated  in  Scotland  for 
its  good  quality  and  abundant  produce. 

104.  HENRI  dUATRE.  Lindley.   Thomp.  Van  Mons. 
HENRY  FOURTH.    Hid. 

A  new  Flemish  pear,  raised  by  M.  Witzhumb.  The 
tree  is  a  good  bearer.  Middle-sized,  pyramidal,  oblique 
at  the  crown ;  pale  yellow  mixed  with  green,  but  orange 
brown  next  the  sun;  flesh  pale  yellow,  a  little  gritty,  but 
very  tender  and  melting ;  juice  abundant,  highly  saccha- 
rine, with  a  slight  musky  perfume.  A  very  excellent  pear. 
It  ripens  early  in  September,  and  will  keep  a  few 
weeks. 

105.  HENRI  VAN  MONS.     Dr.  Van  Mom. 

New  England  Farmer,  Vol.  x.  No.  7.  Inserted  by  the 
Hon.  H.  A.  S.  Dearborn,  from  the  Revue  des  Revues; 
written  for  that  periodical,  by  Dr.  Van  Mons. 

The  fruit  is  very  large ;  contracted  in  proportion  to  its 
length,  and  swollen  about  one  third  of  its  height ;  but  the 
largest  fruit  often  assumes  a  cylindrical  form.  The  skin 
is  smooth;  of  a  greenish  yellow,  but  brilliant  red  next  the 
sun ;  the  flesh  is  tender,  buttery,  sweet,  slightly  mingled 
with  acid,  which  renders  it  very  agreeable.  It  is  an  ex- 
cellent autumn  fruit,  and  its  true  pear  flavor  should  make 
it  in  great  demand.  Named  in  honor  of  M.  Henri  Van 
Mons,  of  Brussels. 

106.  JALOUSIE  DE  FONTENAY  VENDEE.    [J.] 
New,  of  medium  size,  of  superior  excellence,  melting, 

and  very  fine,  perfumed  ;  ripening  at  Paris  in  September. 


148  NEW    AMERICAN    ORCHARDIST. 

107.  JUTTE,  OR  BUIST. 

Large,  oblong,  handsome,  greenish  yellow  in  the  shade, 
ruddy  next  the  sun,  and  good ;  the  tree  a  great  bearer, 
ripening  the  middle  of  September.  A  variety  received 
from  the  Lond.  Hort.  Soc.,  and  lately  proved  by  Mr.  Man- 
ning. 

108.  KING  EDWARD'S. 

JACKMAN'S  MELTING  of  some  English  catalogues. 
A  new  fruit,  received  by  Mr.  Manning  from  England, 
origin  unknown;  large,  and  very  oblong,  pyramidal;  the 
stalk  short ;  skin  covered  with  dark  red  ;  the  flesh  juicy 
and  good,  but  not  rich;  remarkable  for  its  beauty.  The 
tree  promises  to  bear  well,  and  the  fruit  ripens  late  in  Sept. 

109.  LODGE.     Col.  Carr.     [A.] 

A  new  seedling,  raised  in  the  neighborhood  of  Philadel- 
phia. A  tolerably  large  pear,  of  a  brown  color ;  melting, 
juicy,  and  of  delicious  flavor  ;  thought  by  some  to  be  su- 
perior to  the  Seckel.  It  ripens  early,  but  keeps  well;  and 
is  thought  to  be  highly  deserving  of  general  cultivation. 

110.  *LOUISE  BONNE  DE  JERSEY.     [F.J 
LOUISE  BONME  D'AVRANCHES.     Bon  Jard.    Lusette. 

A  fruit  of  surpassing  excellence,  very  large,  oblong, 
pyramidal,  swollen;  brownish  green  in  the  shade,  changing 
to  yellow  at  maturity ;  ruddy,  or  sometimes  of  a  beauti- 
ful red  next  the  sun ;  flesh  very  melting  and  fine ;  juice 
very  abundant,  sugary,  and  high-flavored.  This  very  su- 
perior fruit  originated  at  Avranches,  or  at  Cherbourg,  in 
France,  where  it  ripens  in  October.  M.  Lusette  stated  to 
me  that  the  tree  was  even  more  productive  than  the  Marie 
Louise.  In  England,  also,  this  fruit  proves  most  extraor- 
dinary, ripening  there  in  November.  It  is  there  stated 
that  "this  pear  and  the  Bosc  even  more  than  rival  the 
Marie  Louise."  So  states  Mr.  Thompson. 

111.  MADOTTE.     [J.J     [Margat.] 

Large  and  beautiful,  of  a  fine  yellow  color  ;  even  supe- 
rior in  quality  to  the  Duchesse  d'Angouleme,  as  Mons. 
Margat  informs  me  ;  equally  as  long,  but  not  quite  so  broad, 
and  of  a  more  beautiful  form  ;  ripening  in  November 

112.  *MARIE    LOUISE.      Pom.   Mag.      Van   Mons. 
Thompson. 

MARIE  CHRETIEN.     Thompson. 
A  new  and  most  superior  variety,  originated  by  the  Abbe 


NEW  PEARS. CLASS  II. AUTUMN.      149 

Duquesne.  The  tree  bears  abundantly;  the  fruit  is  ob- 
long, tapering  towards  both  ends.  The  size  varies  from 
medium  to  large ;  stalk  an  inch  long ;  skin  nearly  smooth, 
yellowish  green,  interspersed  with  patches  of  cinnamon- 
colored  russet ;  the  flesh  white,  exceeding  juicy,  melting, 
buttery,  and  rich.  It  ripens  early  in  October,  and  keeps 
till  November.  The  tree  succeeds  equally  well  on  the 
pear  and  the  quince ;  one  of  the  most  profitable  and  pro- 
ductive of  all  pears;  the  trees  as  proved  both  in  England 
and  America,  bear  wonderful  crops.  Scions  of  this  capital 
variety  were  first  received  by  Mr.  Lowell,  in  1823,  sent 
hither  by  Mr.  Knight. 

113.  MARIE  LOUISE  DELCOURT.     [J.j 
Melting,  perfumed,  and  excellent.     A  new  fruit,  of  me- 
dium size,  ripening  at  Paris  in  November. 

114.  MOCCAS.     [E.] 

A  new  fruit,  originated  by  Mr.  Knight.  A  noble  fruit, 
of  large  size,  or  as  large  .as  Diel,  such  as  I  saw  at  the 
garden  of  the  London  Hort.  Soc.  The  tree  bears  a  most 
abundant  crop,  as  was  observed  of  all  of  Mr.  Knight's  new 
kinds.  There  are  doubts  as  to  the  identity  of  this  fruit. 
On  the  same  tree  I  also  saw  another  and  splendid-looking 
scarlet  fruit,  large  and  pyramidal ;  which  was  stated  to  be 
the  Ramillies. 

115.  *NAPOLEON.     Pom.  Mag.     Van  Mons. 
MEDAILLE.     Hort.  Soc.  Cat. 

SAUVAGEOX  LIART  of  some,  according  to  Van  Mons. 

CHARLES  D'AUTRICHE,  and  SUCRE  DORE.  Tltompson. 
This  new  and  excellent  variety  was  raised  by  M.  Liart. 
Mr.  Braddick  has  stated  that  he  found  the  Napoleon  in 
every  good  collection  on  the  continent ;  also  the  Marie 
Louise.  This  variety  was  sent,  in  1823,  by  Mr.  Knight,  to 
the  Hon.  John  Lowell.  The  fruit  is  large,  in  form  of  the 
Colmar,  contracted  in  the  middle;  stalk  half  an  inch 
long,  slightly  depressed  ;  the  skin  smooth,  bright  green, 
but  at  maturity  pale  green ;  flesh  very  melting,  with  a 
most  unusual  abundance  of  rich,  agreeable  juice.  It  ripens 
with  us  in  September.  This  variety  is  a  great  bearer, 
and  succeeds  equally  upon  the  pear  or  quince  stock. 

116.  NAUMKEAG.     Mr.  Manning.     [A.] 

This  pear  was  lately  originated  in  Salem,  by  George 
Johonnot,  Esq.,  and  derives  its  title  from  the  ancient  In- 
13* 


350  NEW    AMERICAN    ORCHARDIST. 

dian  name  of  that  town.  The  fruit  is  nearly  round,  or 
roundish  oblong ;  the  stalk  long;  of  a  yellowish  russet 
color.  A  valuable  pear,  and  a  great  bearer.  Ripe  in 
autumn. 

117.  *PARADISE  D'AUTOMNE. 

A  fine  new  fruit,  sent  to  England  as  Paradise  d'Hiver, 
large,  oblong,  or  four  inches  long  and  two  inches  broad  ; 
rounded  at  the  crown,  calabash-formed;  the  eye  small, 
and  not  depressed,  contracted  towards  the  middle;  the 
stalk  an  inch  and  a  half  long,  inserted  on  the  summit ;  of 
a  fine  golden  russety  color,  melting,  of  a  sweet  and  de- 
licious, aromatic  flavor.  The  tree  grows  strong  and  up- 
right, afterwards  pendulous.  The  tree,  like  the  Calebasse 
and  Bosc,  to  which  this  variety  is  nearly  allied,  is  a 
great  bearer,  as  stated  to  me  by  Lee,  of  Hammersmith,  of 
whom  I  received  the  kind.  The  fruit  ripens  a  fortnight 
after  the  Williams  Bon  Chretien,  and  a  fortnight  previous 
to  the  Louise  Bonne  de  Jersey. 

118.  PARMENTIER.     Thompson. 

Middle-sized,  obovate  ;  striped  with  bright  red ;  beurree 
and  excellent.  October.  [September?] 

119.  PITFOUR.     Mr.  Knight.     [E.] 

"A  rich,  melting  pear  ;  season,  November."  Originated 
by  Mr.  Knight,  and  sent  by  him,  in  1832,  to  Mr.  Lowell. 
The  fruit  is  large,  oblong,  pyramidally-formed ;  color  rus- 
sety red. 

120.  POIRE   DE   DUVERNY.     [J.] 

Large  and  excellent;  a  new  and  half  melting  fruit; 
ripening  at  Paris  in  October. 

121.  POIRE   D' ANANAS.     Loudon. 

A  fruit  of  medium  size,  very  handsome,  melting,  with  a 
fine  pine-apple  flavor,  (hence  its  name,)  ripening  in  No- 
vember, and  considered  in  Belgium  as  one  of  their  very 
best  kinds. 

122.  POIRE   DE   MONS.     [J.] 

A  new  fruit,  of  excellent  quality,  of  medium  size,  and 
ripening  at  Paris  in  November. 

123.  POIRE   DE   LOUVAINE.     Lindley. 

The  fruit  is  middle-sized,  pyramidal,  uneven  on  its  sur- 
face; of  a  dull  green  color,  mixed  with  yellow  and  spots 
of  russet ;  the  flesh  very  tender,  slightly  gritty,  and  full  of 


NEW    PEARS. CLASS    II. AUTUMN.  151 

a  rich,  very  saccharine,  musky  juice.  A  very  excellent 
pear,  and  hardy  tree  ;  it  highly  deserves  cultivation.  Ripe 
the  beginning  of  October,  and  fine  to  the  end. 

124.  POIRE   NEILL.     Lindley. 

This  fruit  is  sometimes  nearly  four  inches  long,  and 
three  and  a  half  inches  in  diameter  ;  pyramidally  turbinate, 
tapering  to  the  stalk ;  sometimes  obliquely  formed ;  the 
stalk  is  short  and  obliquely  inserted  ;  the  skin  pale  yellow, 
intermixed  with  green,  and  mottled  with  thin  gray  russet; 
flesh  white,  a  little  gritty,  but  very  soft  and  mellow,  abound- 
ing with  a  saccharine  and  slightly  musky  juice.  A  very 
fine  and  handsome  new  pear  from  Flanders,  so  named  in 
honor  of  Mr.  Neill.  Ripe  in  September,  and  lasts  during 
October.  The  tree  is  a  great  bearer. 

125.  POPE'S   QUAKER.     [A.] 

Large  and  handsome ;  of  a  bright  yellow  russet  color, 
and  good.  The  tree  produces  large  crops  of  fruit  every 
year,  at  the  garden  of  Mr.  Manning,  who  believes  this 
fruit  to  be  a  native. 

126.  *PRINCESSE   D'ORANGE.     Pom.  Mag. 

PRIXCESSE  COSQUETTE.     Thompson. 

The  fruit  is  roundish  turbinate,  the  size  of  the  White 
Doyenne,  (St.  Michael;)  the  skin  bright  reddish  orange 
russet;  flesh  yellowish  white,  sugary,  and  rich;  in  some 
seasons,  perfectly  melting,  but  occasionally  a  little  gritty. 
From  its  great  beauty,  as  well  as  the  good  quality  of  the 
fruit,  this  variety  is  highly  recommended  to  notice,  as  a 
valuable  autumn  pear,  ripening  in  October.  Raised  by 
the  Comte  de  Coloma  in  1802.  Fine  with  Mr.  Man- 
ning. 

127.  PRINCE'S   SAINT   GERMAIN.     [A.] 
Raised  by  William  Prince,  Esq.,  proprietor  of  the  Lin. 

Botanical  Garden,  Flushing,  from  the  St.  Michael  and  St. 
Germain.  The  fruit  is  rather  large,  oblong,  regular  in 
form  ;  yellow,  covered  with  thin  russet ;  melting,  and  of  ex- 
cellent flavor.  It  ripens  in  autumn,  and  will  keep  till  win- 
ter. The  tree  is  said  to  bear  well. 

128.  REINE   DES   POIRES.     Thompson. 

Large,  obtusely  pyramidal  ;  cqlor  yellowish  green,  but 
red  next  the  sun ;  flesh  breaking  and  good.  September 
and  October.  The  tree  is  a  great  bearer.  It  does  not, 
however,  merit  its  name. 


152  NEW    AMERICAN    ORCHARDIST. 

129.  RICHE  DEPOUILLE.     Lindley.     Lond.  Hort. 
Trans. 

RICHE  D'APPOIE. 

This  pear  resembles  the  St.  Germain  in  size  and  shape. 
It  is  large,  oblong,  the  eye  prominent ;  tapering  to  the 
stalk,  which  is  rather  thick  and  long;  the  skin  clear  citron 
yellow,  covered  with  numerous  asperities,  and  rough  like 
the  orange  or  lemon,  and  tinged  with  scarlet  next  the  sun  ; 
the  flesh  is  white,  melting,  not  perfumed,  but  sweet  and 
very  pleasant.  A  new  variety,  ripening  late  in  autumn  or 
winter  ;  it  succeeds  on  the  quince  or  pear. 

130.  *SAINT   GHISLAIN. 

This  variety  was  raised  in  Belgium  by  M.  Dorlain.  A 
very  superior  fruit,  of  medium  size  ;  pyramidal  or  turbinate 
in  form ;  the  stalk  on  its  summit,  and  fleshy ;  pale  green 
changing  to  pale  yellow  ;  flesh  juicy,  beurree,  rich,  saccha- 
rine, peculiar,  and  very  delicious.  Ripe  from  the  middle  of 
September  to  end  of  October.  The  tree  bears  very  abun- 
dantly. Introduced  by  S.  G.  Perkins,  Esq. 

131.  SAINT  MICHEL  ARCHANGE.  Bon  Jard.  [J!] 
Very  large,  and  in  form  of  a  decanter:  yellow  at  ma- 
turity ;  flesh  yellowish  ^white ;    fine,  melting,   sugary,  re- 
lieved by  an  acid,  and  excellent.     Ripe  the  beginning  of 
October  at  Paris.     Such  also  is  the  account  which  M.  Vil- 
morin  has  given  me  of  this  fruit. 

132.  *SECKEL.     [A.] 

A  most  delicious  pear,  of  a  size  varying  from  small  to 
medium ;  of  an  obovate  form  ;  the  color  varying  from  yel- 
lowish to  brownish  russet,  but  generally  red  next  the  sun  ; 
of  a  melting,  spicy,  and  most  extraordinarily  rich  and  de- 
licious flavor.  In  this  respect,  it  is,  by  some,  supposed 
to  exceed  any  other  native  fruit.  It  ripens  the  middle  of 
September,  and  lasts  till  the  middle  of  October.  The  tree 
is  of  moderate  growth  and  extraordinarily  productive  ;  the 
fruit  grows  in  clusters,  and  is  recommended  as  indispen- 
sable in  every  good  collection.  Dr.  Hosack  has  stated 
that  this  variety  was  first  introduced  to  notice  near  Phila- 
delphia about  1770.  It  was  found  either  on  the  grounds 
of  Mr.  Seckelor  Mr.  Weiss. 

133.  SERRURIER  D'AUTOMNE.     Annahs  d'Hor- 
ticulture.    New  England  Farmer,  Vol.  ix.  No.  22,  in- 
serted by  the  Hon.  H.  A.  S.  Dearborn. 

"  M.  Van  Mons  says  the  tree  is  tall  and  majestic ;  the 


NEW    PEARS. CLASS    II. AUTUMN.  153 

leaves  small,  elongated,  and  appositely  formed."  The  fruit 
is  very  large,  oblong,  obtuse  at  both  ends;  the  skin  of  a 
delicate  green  ;  it  becomes  yellow  at  maturity  ;  the  flesh 
is  white,  tender,  melting,  full  of  a  very  abundant,  sugary 
juice.  The  epoch  of  its  maturity  is  towards  the  end  of 
October,  and  it  may  be  preserved  three  weeks.  Produced 
by  M.  Van  Mons. 

134.  SHOBDEN   COUNT.     Loud.  Mag.   [E.]  Thorn. 
Raised  by  Mr.  Knight ;  a  fine  variety.     It  possesses  a 

flavor  partaking  of  that  of  the  melon  and  pine-apple.  A 
very  superior  and  productive  fruit. 

135.  STRIPED   BON    CHRETIEN.     N.  Duh. 
BON  CHRETIEN  PANACHE.     Ib.  PI.  115. 

Introduced  by  M.  Vanieville,  from  Metz,  in  1810.  The 
tree  comes  early  into  bearing ;  the  young  wood  is  striped  ; 
the  fruit  is  very  large,  and  formed  like  the  winter  Bon  Chre- 
tien, irregularly  striped  with  yellow  on  a  green  foundation; 
the  flesh  almost  melting,  sweet,  and  very  agreeable  in  its 
raw  state.  This  interesting  species  merits  to  be  extensive- 
ly multiplied. 

136.  *SUMMER,  FRANCREAL.     Pom.  Mag.  p.  106. 
GROS  MICET  D'ETE.   Ib.     FRANCREAL  D'ETE.   Diel's  Pom. 
FOSDANTE.   Knoop's  Pom.     FRANCE  CANNEL.   Ib. 
PREBLE'S  BEURRE  ?    MILAN  BLANC,  of  France. 

Rather  large,  turbinate,  pale  yellowish  green  ;  the  stalk 
short  and  thick;  the  flesh  white,  firm,  juicy,  buttery,  melt- 
ing, rich,  and  excellent.  The  tree  is  a  great  bearer.  The 
fruit  ripens  in  August.  The  trees  grow  compact;  the 
young  wood  is  downy ;  the  leaves  also  are  downy  beneath. 
A  fine,  productive  variety. 

137.  *SURPASSE   MARIE   LOUISE.      [E.] 

PITT'S  PROLIFIC  MARIE. 

For  the  account  of  this  new  fruit  I  am  indebted  to  Mr. 
Lee,  of  Hammersmith.  The  Surpasse  Marie  Louise  was 
raised  from  the  seed  of  Marie  Louise,  by  Mr.  Pitt.  It  is 
large,  and  very  oblong,  somewhat  in  form  of  the  Bosc,  or 
Calabash-formed,  and  covered  with  brown  yellow  russet ; 
melting,  and  of  fine  flavor.  Yet  in  fine  quality  it  does  not 
surpass  the  Marie  Louise,  but  is  a  prodigious  bearer,  even 
more  so  than  that  variety.  In  England  the  Marie  Louise 
bears  prodigious  crops,  as  with  us,  but  is  sometimes  liable 
in  that  climate  to  be  cut  off  by  late  spring  frosts  ;  but 
never  so  with  us.  It  ripens  in  autumn. 


154  NEW    AMERICAN    ORCHARDIST. 

138.  SUPER   FONDANTE.     Thompson. 
Middle-sized,  obovate  ;  of  a  pale  yellow  color  ;  beurree 

and   excellent.      It    resembles    the   White   Doyenne.     It 
ripens  in  September. 

139.  THOMPSON'S.     Thompson.     Rivers. 

A  new  Flemish  fruit,  and  so  named  by  the  London 
Horticultural  Society,  for  Mr.  Robert  Thompson.  Of 
medium  size,  obovate  form ;  pale  yellow ;  remarkably 
juicy,  with  a  high  flavor,  resembling  the  Passe  Colmar. 
November. 

140.  TILLINGTON.     Lond.  Hort.  Trans.     [E.] 

A  new  variety,  raised  by  Mr.  Knight,  and  sent  by  him,  in 
1822,  to  the  Hon.  John  Lowell.  Middle-sized,  turbinate, 
rounded  at  the  crown ;  the  stalk  short,  fleshy  ;  color  dull 
brick  dust  red  next  the  sun ;  the  whole  russeted.  The 
flesh  white,  nearly  beurree,  a  little  gritty;  sweet,  rich, 
though  not  very  juicy.  November. 

141.  TRIOMPHE  DE  LOUVAINE.     [J.] 

A  new  and  very  superior  fruit,  of  medium  size,  melting 
and  fine,  and  ripening  at  Paris  in  October. 

142.  *URBANISTE. 

BEURREE  DU  Roi  of  some. 

A  new  and  most  superior  variety,  raised  by  the  Comte  de 
Coloma,  of  Malines.  The  fruit  is  rather  large  and  oblong ; 
pyramidally  ovate;  very  regular;  the  eye  slightly  de- 
pressed ;  the  stalk  an  inch  long,  moderately  and  obliquely 
sunk;  color  pale  green,  inclining  to  yellow,  small  gray 
patches  of  russet  dispersed  over  its  surface;  the  flesh 
white,  but  reddish  yellow  next  the  core,  which  is  large 
and  a  little  gritty ;  it  is  quite  melting,  juicy,  and  very 
sweet,  with  ax  little  perfume.  This  variety  was  sent  bv 
Mr.  Knight  to  the  Hon.  John  Lowell  in  1823,  and  has 
been  by  him  liberally  disseminated.  It  proves,  with  us, 
one  of  the  very  finest  and  most  valuable  of  autumn  pears. 
It  ripens  the  middle  of  September,  and  keeps  till  December. 
A  tree  imported  from  France,  in  1822,  by  John  Prince, 
Esq.,  of  Roxbury,  under  the  name  of  Beurre  du  Roi,  and 
on  a  quince  stock,  has  proved  a  most  excellent  bearer, 
and  a  very  first-rate  fruit.  The  tree,  the  leaf,  and  the 
fruit,  are  evidence  that  it  is  no  other  than  the  Urbaniste ; 
its  legitimate  title  having  been  suppressed  in  France,  and 
a  new  one  usurped  in  honor  of  Charles  X. 


NEW    PEARS. CLASS    II. AUTUMN.  155 

143.  VERLAINE. 

New,  and  rather  large,  or  three  inches  long,  and  two  and 
a  half  broad ;  ovate ;  round  at  the  crown,  diminishing  to 
the  stalk,  which  is  small,  short,  and  inserted  in  a  small 
cavity  ;  pale  green  and  covered  with  russet  in  the  shade, 
ruddy  next  the  sun ;  melting,  of  a  sugary,  aromatic  flavor. 
It  ripens  in  October.  The  tree  bears  well,  as  Mr.  Kirk 
assures  me,  from  whom  I  received  specimens  of  fruit. 

144.  'WASHINGTON.     [A.] 

A  medium-sized  native  pear,  of  an  oblong  form,  much 
compressed  towards  the  stalk ;  very  melting,  and  of  deli- 
cious flavor.  Thus  it  is  described  by  Mrs.  Griffith,  of 
Charlieshope,  New  Jersey,  who  has  sent  this  variety  to 
Mr.  Parsons.  Autumn.  The  fruit  produced  by  Mr. 
Lowell  and  Mr.  Manning,  is  fine. 

145.  *WILKINSON.    S.  H.  S.,  Esq.  Mr.  Downer.  [A.] 
This  new  and  fine  native  pear  originated  in  Cumberland, 

R.  I.,  on  the  farm  of  Jeremiah  Wilkinson,  brother  to  the 
celebrated  Jemima  Wilkinson,  and  was  introduced  here 
by  Stephen  H.  Smith,  Esq.,  of  Providence,  in  1829,  and 
was  so  named  by  the  committee  of  the  Massachusetts  Hor- 
ticultural Society.  The  tree  is  healthy,  and  a  good  and 
constant  bearer ;  the  size  and  form  are  those  of  the  St. 
Michael ;  the  skin  dark  yellow,  with  a  brownish  blush  next 
the  sun;  the  flesh  is  whitish,  melting;  flavor  very  peculiar, 
with  a  delicious  sugary  juice,  sprightly  and  pleasant ;  hav- 
ing distinctly  the  flavor  of  the  rose  and  aroma.  Season, 
October  and  November. 
116.  WHITEFIELD.  Thompson. 

Middle-sized,  oblong;  of  a  brown  or  yellow  color; 
beurree  and  excellent.  The  tree  is  a  great  bearer.  Oc- 
tober and  November. 

147.  *WILLIAMS   EARLY.     [A.] 

This  new  variety  originated  on  the  farm  of  Aaron  Davis 
Williams,  Esq.,  in  Roxbury,  Mass.,  and  is  stated  to  be  a 
good  bearer.  It  is  rather  below  the  medium  size ;  turbi- 
nate  ;  the  color  yellow,  with  a  deep  blush  next  the  sun  ;  it 
is  melting,  juicy,  and  exceedingly  fine-flavored.  The  tree 
is  a  good  bearer.  September. 

148.  *WILLIAMS   BON    CHRETIEN.     [E.] 
BARTLETT. 

The  fruit  is  large,  irregular,  pyramidal,  or  truncated ; 


156  NEW   AMERICAN    ORCHARDIST. 

the  eye  on  the  summit ;  the  stalk  gross  and  fleshy  ;  skin  at 
maturity  yellowish,  mixed  with  russet  brown,  tinged  with 
red  next  the  sun  ;  flesh  whitish,  tender,  delicate ;  juice 
sweet,  abundant,  and  agreeably  perfumed.  It  ripens  early 
in  September,  and  keeps  till  October.  The  tree  grows 
upright,  wood  yellow,  and  the  leaf  and  tree  are  beautiful. 
One  of  the  most  beautiful,  productive,  and  profitable  of 
its  season,  and  extensively  cultivated  near  London,  for 
the  market.  Its  original  being  for  a  time  lost,  it  received 
its  latter  name  from  that  of  the  gentleman  who  has  so 
liberally  and  extensively  disseminated  the  fruit,  Enoch 
Bartlett,  Esq.,  of  Dorchester,  late  vice-president  of  the 
Horticultural  Society  of  Massachusetts. 

The  Williams  Bon  Chretien  originated  in  Berkshire, 
England,  in  the  garden  of  a  Mr.  Wheeler,  in  1796,  and 
was,  subsequently,  extensively  propagated  by  Mr.  Williams, 
near  London ;  hence  its  name.  It  seems  capable  of  sus- 
taining its  good  character  in  a  diversity  of  climates;  it 
flourishes  at  Malta,  and  produces  equally  well  on  the 
pear  and  on  the  quince. 

149.      WORMSLEY    GRANGE.      Knight.      Thomp- 
son.    [E.] 

A  new  variety,  originated  by  Mr.  Knight,  and  sent  by 
him,  in  1823,  to  the  Hon.  John  Lowell.  Middle-sized,  ob- 
long, of  a  yellow  brown  color,  beurree  and  excellent.  Oc- 
tober. Mr.  Knight  describes  it  as  a  first-rate  variety,  re- 
quiring to  be  gathered  before  it  is  quite  ripe.  The  lapse 
of  years  has  not  yet  satisfied  us  that  this  English  va- 
riety will  answer  in  our  warmer  climate. 


SECTION     III. 

WINTER   FRUIT. 

150.       *BEURRE     D'AREMBERG.       Pom.     Mag. 

Thompson.     London.     Knight.     Annales  d'Hort. 
POIRE  D'AREMBERG.    ^ 

Due  D'AREMBERG.        >  According  to  the  Pom.  Mag. 
COI.MAR  DESCHAMPS.  j 
BEURRE  DBS  ORPUELiUKSofDeachfimps. 
The  English  writers,  especially,  speak  of  this  new  Flem 


NEW    PEARS. CLASS    II. WINTER.  157 

ish  pear  as  the  very  best  of  all  known,  —  "  the  prince  of 
pears." — One  of  the  greatest  bearers,  coming  early  into 
bearing,  and  keeping  well.  It  has  been  confounded  with 
the  Gloux  Morceau,  another  fine  pear,  but  larger.  Mr. 
Knight  sent  the  variety,  in  1822,  to  the  Hon.  John  Lowell, 
and  it  has  been  by  him  liberally  disseminated.  It  was 
raised  by  the  Abbe  Deschamps,  in  the  garden  of  the  Hos- 
pice des  Orphelines  at  Enghein.  Deschamps  at  first  called 
it  Beurre  des  Orphelines,  and  M.  Van  Mons  soon  after 
named  it  Beurre  d'Hardenpent,  and,  finally,  Beurre 
dAremberg.  The  Pomological  Magazine  thus  describes 
the  tree  and  its  fruit:  Wood  deep  yellowish  brown, 
sprinkled  with  gray  spots;  leaves  middle-sized,  ovate  ob- 
long, of  a  rich  dark  green  color.  The  fruit  is  large,  tur- 
binate ;  the  skin  of  a  delicate  pale  green,  dotted  with 
russet,  which  becomes  a  deeper  yellow  at  maturity ;  the 
flesh  whitish,  fine,  very  juicy,  perfectly  melting,  without 
any  grittiness,  and  of  a  very  extraordinarily  rich,  sweet, 
high-flavored  quality.  It  will  keep  till  March,  and  is  truly 
characterized,  in  the  Horticultural  Transactions,  as  de- 
serving to  be  placed  at  the  head  of  all  pears  in  cultivation. 
It  is  a  great  bearer,  either  on  a  quince,  or  as  a  standard. 

151.  BEURRE   BRONZE. 

A  new  fruit,  under  medium  size ;  ovate  form  ;  of  a  dull 
bronze  color ;  dull  red  next  the  sun  ;  melting  and  excel- 
lent. The  tree  bears  well.  The  fruit  has  been  produced  by 
Mr.  Lowell  and  Mr.  Manning  —  is  highly  deserving  of 
cultivation.  It  keeps  into  winter. 

152.  *BEURRE  DIEL.     Pom.  Mag. 

DOROTHEE  ROY  ALE  of  Van  .Mons,  according  to  Lindley. 

BEURRE  D'YELLE.    Lind.     POIRE  DE  MF.I.OM.    Ib. 

BKI-RRE  ROYALE.     Pom.  May.     DIEL'S  BUTTERBIRNE 

GROS  DII.LEX,  COLMAR  SOUVERAIN. 

SYLVASCHE  VERTE  D'HIVER  of  Mr.  Knight. 
This  noble  pear  was  raised  by  Van  Mons,  and  so  named 
in  honor  of  Dr.  Augustus  Frederick  Adrian  Diel.  Its 
great  merit,  independent  of  its  excellence,  is  its  fertility. 
It  is  of  the  first  rank  among  dessert  pears.  The  tree  is  of 
vigorous  growth.  The  fruit,  when  in  perfection,  is  four 
inches  long,  and  three  inches  broad :  it  is  much  swollen  a 
little  above  the  middle,  going  off  to  the  eye  either  abruptly 
or  gradually,  and  tapering  straight  to  the  stalk,  without  any 
contraction  of  the  figure,  which  is  much  like  the  Bon  Chre- 
14 


158  NEW    AMERICAN    ORCHAKDIST. 

tien,  but  without  the  protuberances.  The  skin  at  maturity 
is  bright  orange,  with  little  trace  of  russet ;  its  dots  sur- 
rounded with  red  ;  the  eye  in  a  deep  cavity,  surrounded  by 
knobs ;  the  stalk  strong,  one  and  a  half  inches  long,  in  a 
deep,  narrow  cavity ;  the  flesh  clear  white,  a  little  gritty 
towards  the  core,  but  perfectly  tender,  melting,  juicy,  with 
a  delicious,  rich,  saccharine,  aromatic  flavor,  without  any 
perceptible  acid  ;  the  core  small,  the  seeds  usually  abortive. 
This  noble  fruit,  from  the  specimens  here  exhibited,  bids 
fair  to  become  one  of  our  most  valuable  of  all  varieties. 
The  Sylvanche  Verte,  sent  by  Mr.  Knight  to  the  Hon. 
John  Lowell,  proves  to  be  identical  with  the  Diel. 

153.  BEURRE  FORTUNE.     Bon  Jard. 

Large,  roundish,  gray  ;  flesh  beurree,  melting.  It  keeps 
till  July.  This  new  fruit  was  produced  by  M.  Parmen- 
tier,  of  Enghein,  in  1828.  Its  character  has  probably  been 
too  highly  extolled,  and  is  yet  doubtful,  and  has  not  justi- 
fied expectation,  as  M.  Poiteau  has  informed  us. 

154.  BEURRE  GRIS  D'HIVER  NOUVEAU.    [J.j 
Very  excellent;  a  new  and  valuable  fruit,  of  medium  size, 

melting  and  perfumed.  It  keeps  till  the  end  of  winter,  or 
till  spring. 

155.  BEURRE  INCOMPARABLE.     [J.] 

New,  large,  melting,  perfumed ;  a  superior  fruit,  ripening 
at  Paris  in  December,  and  keeping  into  winter. 

156.  BEURRE  DE  NOIRCHAIN.     [J.J 

A  new  and  very  superior  fruit,  very  melting  and  per- 
fumed ;  of  medium  size.  This  valuable  fruit  keeps  till 
spring.  This  fruit  and  the  following  are  designated  as 
very  extraordinary. 

157.  BEURRE   PICQUERY.     [J.J    [D.] 

New  and  very  superior;  of  medium  size  ;  very  melting 
and  perfumed.  This  fruit  keeps  till  into  winter,  and  is 
stated  to  be  the  best  of  all  pears  known,  and  of  unrivalled 
excellence. 

158.  *BEURRE  RANGE.    Land.  Hart.  Trans.    Pom. 
Mag. 

HARDENPONT  DE  PRINTEMPS.     BECRRE  EPINE. 
This  new  variety  was  raised  at  Mons,  by  the  late  Coun- 
sellor Hardenpont.     It  is  described  by  Dr.  Van  Mons  as 
being  the  best  of  the  late  pears,  keeping  till  May.     Mr. 


NEW   PEARS. CLASS    II. WINTER.  159 

Knight,  in  1823,  sent  this  variety  to  the  Hon.  John  Lowell. 
The  tree  is  vigorous,  and  a  good  bearer  after  a  few  years ; 
the  growth  is  straggling,  the  shoots  sometimes  growing 
pendulous.  The  fruit  is  middle-sized,  oblong,  tapering  to 
the  stalk,  which  is  long  and  slender  ;  the  skin  deep  green ; 
flesh  green,  melting,  having  a  delicious,  rich  flavor,  with 
very  little  acid ;  it  shrivels  in  ripening. 

159.  BEURRE    WITZHUMB.      Van   Mons.     Nou- 
veau  Cours  Complet  d?  Agriculture,  Vol.  xn.  p.  126. 

The  fruit  is  oval,  knobby,  three  and  a  half  inches  in  di- 
ameter ;  skin  rough,  green,  brownish  red  or  dark  brown 
next  the  sun  ;  flesh  white,  semi-transparent,  melting,  per- 
fumed. It  ripens  in  December.  This  beautiful  and  excel- 
lent pear  is  figured  PI.  105  of  the  Annales  generates  des 
Sciences.  —  Bosc. 

160.  BEZY   VAET.     Dr.  Van  Mons.     New  England 
Farmer,  Vol.  x.  No.  7.    Extracted  from  an  article, 
written  by  Dr.  Van  Mons,  in  the  Revue  des  Revues  ; 
inserted  by  the  Hon.  H.  A.  S.  Dearborn. 

BEZY  DE  SAINT  VAEST,  according  to  Dr.  Van  Mons. 

"  The  Bezy  Vaet,  according  to  tradition,  and  from  the 
name  which  it  bears,  was  probably  obtained  by  the  late 
Abbe  Saint  Vaest,  or  had  been  disseminated  by  him.  The 
fruit  belongs  to  the  sub-species  of  Rousselets.  Its  size  and 
form  are  those  of  the  Colmar ;  ground  deep  green,  blotched 
with  purple,  and  stained  in  spots  of  rusty  red  ;  flesh  both 
melting  and  buttery,  slightly  yellow.  It  abounds  in  su- 
gar, and  exhales  a  perfume  which  cannot  be  compared 
to  the  aroma  of  any  other  fruit.  The  period  of  its  ma- 
turity is  December  and  January  ;  but  it  can  be  prolonged 
by  gathering  the  fruit  fifteen  days  earlier  than  usual.  It  is 
superfluous  to  add  that  it  is  worthy  of  being  received  by 
amateurs.  Specimens  of  superior  fruit  of  this  name,  have 
been  exhibited,  by  Mr.  Downer,  to  the  Massachusetts  Hor- 
ticultural Society. 

161.  CARDINALE.     N.  Duh.  PI.  62.     [F.j 
POIRE  D'AMIRAL  of  M.  Hervy.    ADMIRAL. 

A  superb,  oblong  pear,  of  a  pyramidal  form,  with  a  well- 
rounded  base ;  yellow  in  the  shade,  but  beautiful  red  next 
the  sun ;  flesh  white,  half  melting,  coarse-grained,  very 
juicy,  sweet,  and  agreeable.  It  keeps  till  March.  It  is  em- 
inently beautiful,  and  deserves  to  be  better  known. 


160  NEW   AMERICAN    ORCHARDIST. 

162.  *CLION. 

LE  CURE.  DUMAS.  BOURGMESTRE  of  Boston,  erroneously. 
Very  large,  very  oblong,  pyramidal  or  truncated;  russety 
yellow  in  the  shade,  ruddy  or  bright  scarlet  next  the  sun. 
Large  specimens,  produced  by  John  Heard,  Esq.,  of  Water- 
town,  have  been  exhibited,  weighing  13  ounces.  As  a  table 
fruit,  it  is  good  at  maturity,  which  is  from  December  to  Feb- 
ruary. A  very  valuable  and  profitable  variety  for  its  beauty, 
large  size,  keeping  qualities,  and  the  astonishing  crops  the 
tree  bears  ;  and,  as  such,  highly  deserving  of  cultivation.  A 
new  fruit,  which  lately  originated  in  France.  The  proper 
name,  according  to  M.  Vilmorin,  should  be  Clion;  or  the 
name  of  the  curate  who  originated  the  fruit. 

163.  COLMAR  DEWEZ.     London,  from  Bull.  Univ. 
This  pear,  lately  originated  in  the  vicinity  of  Brussels,  is 

said  to  contain  a  rare  assemblage  of  extraordinary  quali- 
ties. The  flesh  is  white,  tender,  and  exquisitely  melting ;  the 
juice  abundant,  mild,  and  of  an  elevated,  agreeable  per- 
fume, equal  to  the  Hardenpont  d'Hiver,  improperly  called 
Beurre  d'Hiver. 

164.  COLMAR  VAN  MONS.     Nouveau  Cours  Com- 
plet  d  Agriculture,  Vol.  XH.  p.  133. 

Fruit  pyramidal,  yellow,  with  fawn-colored  points ;  of 
medium  size ;  the  flesh  half  breaking,  sugary,  very  agreea- 
ble. It  ripens  in  January,  and  will  keep  two  years,  accord- 
ing to  Van  Mons.  I  have  eaten  of  this  fruit.  The  tree 
is  extremely  productive.  —  Bosc. 

165.  DOWNTON.     Thompson.  [E.] 
Middle-sized,  pyramidal ;  color  yellow  in  the  shade,  dull 

brownish  red  next  the  sun ;  juicy  and  excellent.  January 
and  February.  A  great  bearer.  Originated  by  Mr.  Knight, 
and  sent  by  him,  in  1823,  to  the  Hon.  J.  Lowell. 

166.  *EASTER   BEURRE.     Pom.  Mag. 

BT> 
ERGAMOTTE    DE    LA    f  ENTECOTE. 

BEZI  CHAUMONTELLE  TRES  GROS  of  M.  StoffeJs. 
BEURRE  D'HIVER  DE  BRUXELLES  of  the  Taschenbuch. 
DOYENN£  D'HIVER  of  some,  according  to  the  Pom.  Mag. 
CANNING,  according  to  Thompson.     SEIGNEUR  D'HIVER    Ib. 
DOYENNE  D'HIVER.  Ib.    DOYENNE  DE  PRINTEMPS.  Ib.    PHILIPE 

DE  PACQUES.  ///. 

This  fine  new  fruit  probably  originated  in  Flanders^  It 
is  not  to  be  confounded  with  the  Easter  Bergamotte,  a 
good  but  inferior  fruit.  "  Of  all  the  very  late  keeping 


NEW   PEARS. CLASS    II. WINTER.  161 

pears,  this  is  decidedly  the  best,  [for  England.']  The  fruit 
is  large,  roundish  oblong,  broadest  towards  the  eye ;  stalk 
short,  thick,  deeply  inserted ;  green,  but  yellow  at  maturity, 
with  specks  of  russet  brown ;  the  flesh  yellowish  white, 
perfectly  buttery  and  melting,  and  extremely  high-flavored. 
It  is  a  most  profuse  bearer  on  a  quince  stock.  It  ripens 
from  November  to  May.  This  variety  bears  abundantly, 
and  promises  to  become  one  of  our  finest  winter  fruits." 

167.  FLEMISH   BON   CHRETIEN.     Lindley. 

BON  CHRETIEN  TURC.  Thomp.     BON  CHRETIEN  DE  NOUVELLE. 

Ib.     BON  CHRETIEN  DE  VERNOI.  Ib. 

Very  large;  its  transverse  diameter  three  inches  and  a 
half;  oblong,  turbinate ;  yellow  at  maturity,  but  russeted 
next  the  sun ;  flesh  yellowish  white,  breaking,  but  mellow 
at  maturity;  juice  saccharine,  slightly  musky,  perfumed. 
A  very  fine  new  Flemish  pear.  It  succeeds  on  the  quince. 
November  to  January.  But  Mr.  Thompson  describes  it 
otherwise,  as  obovate,  crisp,  good  for  cooking,  large,  a 
great  bearer. 

168.  GARNONS.      Thompson. 

Large,  of  an  oblong  form ;  of  a  greenish  yellow  color. 
Beurree  and  excellent.  January. 

169.  GLORIA.     Mr.  Knight. 

COLMAR  D'HIVER,  former  na.me. 

A  name  implying  all  that  is  excellent.  A  variety  sent 
by  Mr.  Knight,  in  1823,  to  the  Hon.  John  Lowell.  He  thus 
described  it :  "  Shape  varying  from  nearly  globular  to  pear- 
shaped;  color  yellowish  green.  A  melting  pear,  of  first- 
rate  excellence,  and  very  productive.  Season,  January." 
Specimens  of  this  fruit,  perfect  in  form  and  exterior,  were 
produced  by  Mr.  Parsons  in  1831,  but  of  doubtful  char- 
acter. It  cannot  yet  be  recommended,  except  for  fur- 
ther trial. 

170.  *GLOUT   MORCEAU.     Hort.  Trans.     Lindley. 
Knight. 

KRON  PRINTZ  FERDINAND,  according  to  Thompson. 

BEURRE  HARDENPONT.  Ib.     HARDENPONT  D'HIVER.  11. 

D'AREMBERG  of  the  French. 

Mr.  Knight  describes  the  Glout  Morceau  as  "  a  very 
large  Belgic  variety,  of  great  excellence."  Mr.  Thompson 
adds  to  all  this,  that  "  it  is  a  good  bearer,  hangs  long  on 
the  tree,  which  is  hardy,  an  excellent  beurree  pear."  Large 
specimens  measure  four  inches  long,  and  three  and  a  half 


162  NEW    AMERICAN    ORCHARDIST. 

in  diameter  ;  much  like  the  D'Aremberg  in  form,  but 
larger,  more  oval,  not  so  turbinate  ;  the  stalk  an  inch  long, 
and  rather  deeply  inserted  ;  the  eye  deep,  in  an  uneven  hol- 
low; the  skin  is  pale,  dull  olive  green,  inclining  to  yellow; 
covered  with  russety  specks,  and  round  the  stalk  russety 
blotches  ;  flesh  whitish,  firm,  very  juicy,  but  a  little  gritty 
at  the  core.  A  beautiful  and  fine  variety.  Ripe  in  Novem- 
ber, and  will  keep  till  March.  It  grows  well  on  the  quince. 

171.  ICKWORTH.     Mr.  Knight.     [E.] 

"  Melting,  rich,  rose-flavored."  March  and  April.  This 
new  pear  was  originated  by  Mr.  Knight,  and  scions  were 
sent  by  him  in  February,  1823,  to  Mr.  Lowell  and  the 
Massachusetts  Agricultural  Society. 

172.  JEAN   DE    WITT. 

A  very  productive,  new  fruit,  melting  and  fine.  It  keeps 
till  a  late  period  in  winter.  At  Mr.  Wilmot's  I  found  this 
to  be  one  of  his  main  winter  kinds.  Mr.  Thompson  ob- 
served, that  "  the  Jean  de  Witt  is  somewhat  allied  to 
the  Glout  Morceau,  but  inferior,  in  point  of  flavor,  to  that 
excellent  fruit ;  yet  it  keeps  longer,  and  is  certainly  deserv- 
ing of  cultivation." 

173.  JOSEPHINE. 

POIRE  D'ACSTRASIE.     SABIHE  of  the  French. 

JAMINETTE  of  some,  according  to  Van  Mons. 
This  new  Flemish  pear  is  of  large  size ;  flesh  melting, 
juice  sugared,  and  flavor  excellent.     It  ripens  in  winter. 
The   tree  is  beautiful.     Mr    Thompson    calls    it    a  good 
bearer,  and  nearly  first-rate.     It  does  well  on  the  quince. 

174.  LA  FOURCROY.     Van  Mons.    Nouveau  Cours 
Complct  (P Agriculture,  Vol.  xn.  p.  132. 

MERVEILLE  DE  LA  NATURE. 

Fruit  oval,  two  and  a  half  inches  in  its  transverse  diame- 
ter; skin  yellow,  spotted;  stalk  strong;  eye  little  sunk; 
flesh  yellowish  white  at  maturity,  melting,  slightly  acid, 
excellent.  It  ripens  in  January.  Figured  PI.  86  of  the 
Annalcs  generates  des  Sciences.  Raised  by  Van  Mons. 

175.  LEWIS.     [A:] 

This  valuable  pear  originated  on  the  farm  of  Mr.  John 
Lewis,  in  Roxbury,  Mass.  The  size  is  medium  :  form  some- 
what globular  ;  the  stalk  long;  the  skin  dark  green  and 
coarse  ;  the  flesh  whitish,  very  melting,  juicy,  and  excel- 
lent. It  ripens  by  the  middle  of  November,  and  may  be 
kept  till  February  and  March.  Th«  tree,  when  loaded, 


NEW    PEARS. CLASS    II. WINTER.  163 

droops  like  the  willow.  This  new  and  excellent  pear  is  a 
very  great  and  constant  bearer  ;  it  is  productive  to  a  fault, 
and  possesses  the  valuable  property  of  hanging  on  the 
tree  to  a  very  late  period  ;  and  is  highly  deserving  of  cul- 
tivation. This  fruit  sells  very  high  in  winter  in  the  market. 

176.  L'OKEN    D'HIVER.       Van    Mons.      Nouveau 
Cours  Complet  d' Agriculture,  Vol.  xn.  p.  132. 

Fruit  oval,  a  little  lengthened  ;  its  transverse  diameter 
five  inches ;  stalk  short ;  eye  sunk  in  a  cavity  ;  skin  of  a 
clear  yellow,  washed  with  fawn  color ;  flesh  white,  melting, 
pleasant,  perfumed,  excellent.  It  ripens  in  March.  —  Base. 

177.  LOWELL.     Mr.  Knight.     [E.] 

A  new  pear,  raised  by  Mr.  Knight,  and  so  named  by  him 
for  the  Hon.  John  Lowell,  to  whom  the  tree  was  sent  in 
1823.  Mr.  Knight  observes,  "  Our  climate  is  hardly  warm 
enough  for  it ;  but  in  yours  I  think  it  will  prove  excellent, 
and  a  very  productive  variety." 

178.  MONARCH.     Thompson.     Mr.  Knight.     [E.] 
A  new  pear;  middle-sized;  obovate;  of  a  yellow  brown 

color  ;  beurree  and  excellent,  and  productive.  January. 
Originated  by  Mr.  Knight,  who  sent  it,  in  1832,  to  Mr.  Low- 
ell and  the  Mass.  Agri.  Soc.  The  Monarch,  says  Mr. 
Knight,  "  in  my  estimation,  and  that  of  a  great  many 
others,  is  without  a  rival  as  a  dessert  fruit,  of  a  high  musky 
flavor.  —  The  Monarch  grows  so  fast,  and  bears  so  well, 
that  I  arn  planting  it  for  perry,  convinced  it  will  make  a 
very  fine  liquor.  This,  and  the  Althorpe  Crassanne,  will 
not  be  excelled  by  any  other  varieties  in  your  climate. 
Both  grow  rapidly  and  bear  abundantly."  Until  1840,  the 
true  Monarch  was  not  known,  either  to  America  or  in  the 
garden  of  the  London  Hort.  Soc. ;  the  first  kind  sent  by 
Mr.  Knight  being  thorny,  and  wrong,  as  he  himself  con- 
fessed with  profound  regret.  Early  in  1841,  I  introduced 
the  true  Monarch  for  the  first  time. 

179.  NE   PLUS   MEURIS.      Thompson. 

A  fruit  of  medium  size ;  roundish ;  of  a  brown  color, 
russeted ;  beurree  and  excellent.  November  to  March. 
One  of  the  best  of  late  pears.  The  fruit  is  not  handsome, 
but  very  fine,  and  the  tree  is  a  very  first-rate  bearer. 

180.  NEWTOWN  VIRGALIEU.     M.     [A.] 

The  tree  grows  very  crooked,  bending  by  the  weight  of 


164  NEW   AMERICAN    ORCHARDIST. 

its  fruit.  A  large  pear  of  a  yellow  color,  with  a  very  short 
stalk.  A  middling  fruit  only  for  the  table,  but  an  excel- 
lent baking  pear.  A  most  extraordinary  bearer,  and  recom- 
mended for  extensive  cultivation. 

181.  *PASSE   COLMAR. 

FONDANTE  DE  PANiSEL,       )  of  Van  Mons,  according  to  Pom. 

PASSE  COLMAR  EPINEUSE,  )         Mag. 

BECRRE  COLMAR  DIT  PRECEL.  Ifort.^Soc.Cat. 

FONDANTE  DE  MONS.   Thompson.     D'ANANAS.  Ib. 

COLMAR  HARDENPONT.  Ib.  MAHOTTE  SUCRE  JAUNE. 
A  most  superior  new  pear,  raised  by  Counsellor  Harden- 
pont,  at  Mons.  This  variety  was  sent  by  Mr.  Knight  to  the 
Hon.  John  Lowell,  in  1823,  and  has  been  by  him  liberally 
disseminated.  The  fruit  is  middle-sized,  conical,  flattened 
at  the  crown;  the  stalk  an  inch  long,  moderately  thick, 
slightly  sunk  ;  the  skin  at  maturity  yellowish,  sprinkled 
with  russet,  stained  with  red  next  the  sun ;  the  flesh  yel- 
lowish, melting,  beurree,  juicy,  very  rich,  and  most  excel- 
lent. With  us  it  proves  a  most  delicious  variety,  and  very 
extraordinarily  productive.  John  Prince,  Esq.,  of  Roxbury, 
exhibited,  in  1830,  a  branch  two  feet  in  length,  containing 
thirty-one  pears,  and  weighing  nine  and  a  half  pounds.  It 
ripens  in  November,  and  may  be  preserved  till  February, 
and  is  recommended  for  extensive  cultivation. 

182.  PENGETHLY.     Mr.  Knight.     [E.] 

"A  large,  dark  brown  pear,  quite  new,  and  now  ripe." 
This  pear  was  originated  by  Mr.  Knight,  and  scions  were 
sent  by  him  in  February,  1832,  to  Mr.  Lowell  and  the  Mas- 
sachusetts Agricultural  Society. 

183.  PETRE.     [A.]  Philad.  Hort.  Trans.  Col.  Carr. 

This  native  fruit  is  "  large,  fair,  melting,  and  of  delicious 
flavor.  It  ripens  in  September,  and  keeps  till  late  in  win- 
ter." "  The  tree  was  planted  by  the  elder  John  Bartram, 
in  1735,  and  has  been  in  full  bearing  seventy  years,  and 
has  probably  yielded  four  hundred  bushels  of  fruit,  which 
has  frequently  sold  for  $5  a  bushel." 

184.  POIRE   DE   BOULOGNE.       [J.] 

New,  large,  and  valuable  ;  flesh  breaking ;  a  winter  fruit. 

185.  PRESENT  DE  MALINES.   Braddick.    London. 
Rather  large ;  somewhat  Bon  Chretien  shaped,  smooth, 

and  of  a  beautiful  yellow  throughout ;  a  melting  pear,  of  a 
rich  and  musky  flavor,  and  excellent  quality.  The  tree 


NEW   PEARS. CLASS   II. WINTER.  165 

is  healthy,  of  vigorous  growth,  falls  early  into  fruit,  and 
promises  to  bear  abundantly,  and  is  a  good  fruit  for  keep- 
ing. Raised  by  the  Count  de  Coloraa,  of  Malines. 

186.  ROUSELENCH.      Thompson.     [E.] 

Large,  oblong,  swollen  in  the  middle  or  truncated  ;  of  a 
pale  green  color ;  beurree  and  excellent.  January  and 
February.  The  tree  is  very  extraordinary  for  productive- 
ness. Raised  by  Mr.  Knight,  and  sent  by  him,  in  1823,  to 
the  Hon.  John  Lowell. 

187.  SAGERET.     BonJard.    [J.] 

The  tree  grows  pyramidal,  and  is  of  a  fine  vigorous 
growth;  the  fruit  of  medium  size,  turbinate ;  green, 
punctured  with  brown ;  flesh  melting,  flavor  pleasant, 
sugary,  little  perfumed.  It  keeps  till  spring.  M.  Vil- 
morin  pronounces  it  very  fine.  There  are  two  pears  of 
this  name ;  this,  being  raised  by  Van  Mons,  is  fine.  That 
raised  by  Mr.  Sageret,  of  France,  is  inferior. 

188.  SOUVERAIN   D'HIVER.    [3.] 

New  and  excellent ;  of  medium  size ;  a  very  superior 
melting  winter  fruit. 

189.  *VAN   MONS   LEON   LE   CLERC. 

A  splendid  new  fruit,  raised  by  M.  Leon  le  Clerc,  of 
Laval,  and  so  named  in  honor  of  Dr.  Van  Mons.  This 
fruit  is  not  to  be  confounded  with  another  fruit,  raised  by 
Dr.  Van  Mons  himself,  and  called  Leon  le,  Clerc,  which 
is  not  at  all  to  be  compared  to  this.  Mr.  Langelier,  of  the 
Isle  of  Jersey,  exhibited  this  fruit  to  the  London  Horticul- 
tural Society;  and  Mr.  Thompson,  and  other  first-rate 
judges,  believe  it  to  be  the  best  pear  in  the  world.  It  is 
thus  described  by  him :  "  Form  oblong,  four  inches  in 
length,  and  nearly  three  inches  in  breadth ;  the  eye  is 
shallow,  small,  but  open  ;  the  stalk  rather  more  than  an 
inch  in  length,  moderately  strong,  and  obliquely  inserted  ; 
the  skin  yellowish,  every  where  profusely  covered  with 
brown,  a  little  russeted  near  the  stalk;  the  flesh  is  yel- 
lowish white,  buttery,  and  melting,  with  a  very  rich,  sugary 
flavor.  It  proves  a  pear  of  first-rate  excellence,  combining 
the  properties  of  large  size,  handsome  appearance,  and 
rich  flavor."  This  Fruit  ripens  from  October  to  \\inter. 

190.  VICOMPTE   DE   SPOELBERCH.      Van  Mons. 
Extract  from  an  article  written  by  Dr.  Van  Mons  in  the 

Revue  des  Revues,  inserted  by  the  Hon.  H  A.  S.  Dear- 


166  NEW   AMERICAN   ORCHARDIST. 

born  :  The  size  varies  according  to  the  quantity  produced. 
Its  form  is  nearly  spherical,  swollen,  and  flattened  near  the 
eye,  contracted  towards  the  stalk.  The  skin  is  thick  and 
rough,  of  a  brownish  red  next  the  sun,  with  purple  spots ; 
on  the  opposite  side  deep  green.  The  flesh  is  buttery, 
saccharine,  full  of  agreeable  and  sprightly  juice,  and  very 
high-flavored.  This  excellent  pear  is  decidedly  a  winter 
fruit,  and  sometimes  keeps  till  spring.  It  was  raised  by 
Dr.  Van  Mons. 

191.  WILHELMINA.     [D.]     Bon  Jard. 

A  new  fruit,  of  great  excellence ;  large,  arid  melting ; 
ripening  in  September.  Thus  is  this  fruit  described  by 
M.  M.  Jamin  and  Dalbret;  but  the  Bon  Jardinier  describes 
it  as  follows :  In  form  of  the  Doyenne,  punctured  with 
gray  in  the  shade,  laved  with  red  next  the  sun  ;  flesh  yel- 
lowish white,  beurree;  juice  abundant,  sugary,  perfumed. 
February.  March. 

192.  *WINTER   CRASSANNE.  Mr.  Thompson.  [E.] 
A  new  pear,  raised  by  Mr.  Knight,  and  sent  by  him,  in 

1832,  to  the  Hon.  John  Lowell  and  the  Massachusetts 
Agricultural  Society.  Very  large ;  turbinate;  of  a  greenish 
yellow  and  brown  color  ;  beurree  and  excellent.  January. 
It  is  thought  by  Mr.  Rivers,  and  some  others,  to  be  one 
of  the  hardiest  and  most  productive  pears  known.  In  1840, 
a  tree  of  this  kind  was  witnessed,  at  the  garden  of  the  Lon- 
don Horticultural  Society,  which  bore  prodigious  crops. 

193.  *WINTER   NELIS.     Pom.  Mag. 

LA  BONNE  MALINOISE.  Mr.  Knight.    Pom.  Mag.    Hort.  Trans. 

NELIS  D'HIVER.  BONNE  DE  MALINES.  Hort.  Trans. 
A  new  variety,  raised  by  M.  Nelis,  of  Malines.  Sent  by 
Mr.  Knight,  in  1823,  to  the  Hon.  John  Lowell.  Repre- 
sented as  a  most  excellent  winter  pear.  Rather  above  the 
middle  size;  obovate;  obtuse  at  the  stalk,  which  is  thick, 
and  over  an  inch  long;  the  skin  yellowish,  sometimes 
covered  with  russet  brown ;  the  flesh  yellowish,  melting, 
buttery,  juicy,  very  rich,  and  high-flavored.  Equal  to  the 
Chaumontelle.  One  of  the  most  delicious  of  all  winter 
pears.  None,  it  is  believed,  can  say,  that  this  variety  is 
very  productive. 


NEW    PEARS. CLASS    III.  167 


III. 

The  following  new  and  celebrated  varieties  of  pears  are 
mostly  in  our  country,  and  of  very  recent  and  foreign  ori- 
gin; a  small  part  only  are  American.  The  excellency 
and  productiveness  of  a  considerable  proportion  of  them 
are  undoubted,  and  some  few  are  already  well  known  ;  all 
are  eminently  deserving  of  trial. 


ABBREVIATIONS. 

.1.  H.  is  Annales  d' Horticulture.  H.  T.  is  London  Horticultural 
Transactions.  Loud,  is  Mr.  London.  Lind.  is  Lindley.  Par.  is 
Chevalier  Parmentier.  Foil,  is  Mans.  Poitcau,  in  Le  Bon  Jar- 
dinier.  V.  M.  is  Van  Mons.  D.  is  Mons.  Dalbret,  and  J.  is  Mons. 
Jamin;  and  the  star  which  is  prefixed  to  these  initials  denotes  that 
the  fruits  thus  described  by  them  are  excellent.  The  numeral 
figures  annexed  denote  the  proportion  in  which  those  fruits  are 
recommended  for  cultivation  by  them  ;  and  this  is  in  proportion  to 
their  excellency  and  productiveness,  and  also  to  the  season  of  their 
maturity  ;  a  greater  proportion  being  recommended  in  the  winter 
varieties,  on  account  of  their  long  keeping,  and  the  proportion  of 
them  being  fewer  in  number. 


SUMMER  FRUIT. 

COLMAR  D'ETE.     A.  H.     Good;  a  great  bearer.     Aug. 
DE  CANDOLLE.    Thorn.     Med.  size  ;  juicy  and  good.  Aug. 
DRAPIEZ  D'ETE.     Highly  spoken  of. 
INNOMINEE.      V.  M.     Very  large;  good.     Sept. 
LAMMAS.     lAnd.     Small;    pyramidal;    striped;    beurree; 

excellent.     July. 
MABILLE.     J.  2.     Large;   beurree;  good.     Aug. 


AUTUMN   FRUIT. 


AMBROSIA.  Thorn.  Medium  size;  roundish ;  beurree;  de- 
licious. Sept. 

ASTON  TOWN.     Small ;  beurree  ;  good  bearer.     Oct. 

AUTUMN  SUPERB.  Manning.  Large ;  beurree  ;  beautiful ; 
not  first-rate  ;  good.  Aug. 


168  NEW    AMERICAN    ORCHARDIST. 

BERGAMOTTE  DE  PARTENAY.  *J.  4.  Medium  size ;  beur- 
ree ;  excellent.  Aug. 

BERGAMOTTE  DBS  PAYSANS.  Par.  Medium  size ;  beur- 
ree ;  excellent.  Sept. 

BEURRE  COLOMA.  Par,  Large  size  ;  beurree ;  sugary  ; 
good.  Aug. 

BEURRE  DUQUESNE.  Thorn.  Medium  size ;  pyramidal  • 
juicy;  good.  Oct. 

BEURRE  MORTEFONTAINE.  *D.  4.  *J.  4.  Originated  by 
B.  Lefebvre,  1832 ;  medium  size  ;  beurree.  Oct. 

BEURRE  PATER  NOSTRE.  *D.  5.  *J.  3.  Medium  size ; 
beurree ;  fine.  Nov. 

BEURRE  ST.  QUENTIN.  A.  H.  Originated  by  Noisette; 
medium  size  ;  demi-beurree  ;  great  bearer. 

BON  CHRETIEN  DE  BRUXELLES.  *D.  3.  *J.  5.  Large  ; 
half-melting;  good.  Sept. 

BON  CHRETIEN  NAPOLEON.  *J.  6.  Large;  beurree;  ex- 
cellent. Nov. 

CALEB ASSE  FONDANTE.  Base.  Long;  red;  beurree; 
sugary ;  good.  Oct. 

COMTE  DE  MICHAUX.  Mr.  Ivcs.  Large;  beurree.  It  re- 
sembles Napoleon.  Aug. 

CROSS  PEAR.  Magazine  of  Horticulture.  New;  origina- 
ted at  Newburyport ;  medium  size ;  roundish ;  deep  yel- 
low and  red  ;  beurree  ;  perfumed  ;  excellent ;  productive. 
October  to  December. 

DEARBORN.      V.  M.     Originated  by  Van  Mons. 

DOYENNE  BOUSSOCK  NOUVELLE.  *J.  5.  Large  ;  beurree, 
and  fine.  Oct. 

DOYENNE  PANACHE.  H.  T.  Doyenne  formed  ;  striped 
with  red  ;  beurree ;  good.  Aug. 

DOUBLE  D'AUTOMNE.  Lind.  Medium  size;  round. 
Baking ;  good.  Oct. 

DUCHESSE     DE     BfiRRI,    Or    CAPUCINE.         Mttrgat.      *J.     4. 

Large  ;  beurree ;  excellent.     Sept. 

EXCELLENTISSIMI.  J.  4.  Medium  size ;  beurree ;  excel- 
lent. Aug. 

GREEN  PEAR  OF  YAIR.  *Lind.  Medium  size  ;  pale  green; 
good.  Aug. 

GROSSE  ANGLETERRE  DE  NOISETTE.  Poit.  Originated 
by  Noisette;  good.  Late. 


PEARS. CLASS    III. WINTER.  169 

GRUMKCMVER  WINTERBIRNE.  Lind.  Medium  size ;  pale 
green.  Nov. 

HAMPDEN  BERGAMOT.  Fingal,  or  Ellanrioch,  erroneous- 
ly. Thompson.  Large  and  fine. 

•JESCHIL  ARMLDI.  Tkom.  Turkish;  very  productive; 
sweet. 

LA  COLOMA.  Bosc.  Medium  size ;  beurree ;  perfumed ; 
good.  Nov. 

LA  VANSTALLE.  Bosc.  Med.  size ;  pyramidal ;  deep  red. 
Oct. 

L'INCO.MMUNICABLE.  Lind.  Medium  size ;  pyramidal ; 
beurree ;  musky.  Oct. 

MELON  DE  KNOPFS.  *J.  5.  Large;  beurree;  excellent. 
Nov. 

MUSCARDINE.  Manning  Large;  oblong;  pyramidal; 
good.  Sept. 

NOIR  GRAIN.  Poit.  Medium  size  ;  very  productive  ;  es- 
teemed. Sept. 

POIRE  DE  LOUVAINE.  *D.  4.  *J.  4.  Medium ;  beurree ; 
excellent.  Aug. 

POIRE  DBS  TROIS  JOURS.  *J.  6.  Large ;  beurree ;  first- 
rate.  Nov. 

PRINCE  ESTERHAZY.    Margat.    Good;  allied  to  Crassanne. 

RAMILLIES.  Large ;  oblong  ;  pyramidal ;  beautiful ;  crim- 
son ;  brk. 

REINE  CAROLINE. 

ROSTIEZA.     Manning,     Small ;  excellent.     Sept. 

SHAKSPEARE.  *J.  6.  Small ;  beurree ;  excellent.  End  of 
Aug. 

SIEULLE.    Poit.    Vilmorin.    Has  been  overrated     Oct.  Nov. 

STRIPED  ST.  GERMAIN.     Large  ;  a  fine  fruit. 


WINTER    FRUIT. 

BELLE  DE  THOUARS,  or  POIRE  ST.  MARC.     J.  4.     Large  ; 

pyramidal ;  breaking.     End  of  winter. 
BEURRE  DE  BOLWILLER.     Thorn.    Medium  size  ;  beurree; 

good.     Dec.     Jan. 
BEURRE  DE  FLANDERS.  *J.  6.  Large;   beurree ;  excellent. 

Winter. 

15 


170 


NEW    AMERICAN    ORCHARDIST. 


CHAPTAL.     JV.  D.     Large  ;  breaking  ;  perfumed.     May. 
COLMAR  SABINE.    V.  Sf.  Base.  Med.  size ;  beurree ;  sugary. 

April. 
DUCHESSE   DE   MARS.      far.      Large;    beurree;    good. 

March. 
GRANDE    BRETAGNE  DORE    D'HIVER.      Thorn.      Medium 

size ;  beurree  ;  excellent.     Oct.    Dec. 
MISSILE  D'HIVER.    *D.o.  *J.  Large;  beurree,;  valuable. 

Nov.    Dec. 
PRINCE    DU    PRINTEMPS.     Br.    Loud.     Small ;    beurree  ; 

sugary  ;  excellent.     March. 
Roi  DE  ROME.     V.  M.    Par.     Medium  size ;    beurree : 

good.     Dec.  Jan. 

SURPASSE  ST.  GERMAIN.    Br.    V.  M.  Medium  size ;  beur- 
ree; good.     Winter. 


The  following  new  varieties  are  of  unquestionable 
excellence ;  scions  of  which  were  received  during  the 
winter  of  1840-1,  from  Mr.  Emilien  de  Wael,  secretary 
of  the  Horticultural  Society  of  Antwerp,  in  Belgium;  all 
of  which  have  been  proved  by  him.  These  were  sent  to 
me,  as  the  selections  from  his  own  private  and  immense 
collection,  from  all  sources,  of  over  8000  varieties  of  fruits. 


D'Amande. 
Arbre  Courbe,. 
Beurre  de  Kent. 
Bi-urre  Tacon. 
Charlotte  de  Brouncr. 
Dingier. 

Doyenne  Caroline. 
Doyenne.  Soulange. 
Fausse   Spreuw. 
Fondante  de  Chcrncusc. 
Fondant lc  Grise. 
General  Obdam. 


Grand  Soldi 
Hernandes. 
Immense  Bis  d'Ete. 
Jaminette  d'Hiver. 
Las  Canas. 
Leon  Le  Clerc. 
Louise  Morrel. 
Marquis  de  Bcdmar. 
Mcuris  d'Hiver. 
Princcsse  d' Orange. 
Roussclette  d'Espercw. 
Seigneur  Tachcte. 


For  more  particular  notices  of  some  of  these,  and  of 
other  fruits,  &,c.,  see  the  SUPPLEMENT. 


•CULTIVATION.  171 


CULTIVATION. 

The  pear  tree  is  raised  from  seed  or  from  suckers 
The  seeds  should  be  sown  in  the  same  manner  as  directed 
for  apples ;  and  as  they  incline  to  grow  with  a  tap  root, 
some  recommend  that  they  should  be  transplanted  into 
beds  when  but  two  inches  in  height,  to  force  them  to 
throw  out  lateral  roots :  others  defer  this  operation  until 
they  are  a  year  old,  when  they  are  taken  up,  deprived  of 
their  tap  roots,  and  transplanted  into  beds,  where  they  are 
suffered  to  remain  a  year  or  two ;  after  which  they  are 
again  transplanted  to  the  nursery  rows,  and  their  manage- 
ment afterwards  is  not  unlike  that  of  apples. 

The  pear  tree,  in  the  climate  of  New  England,  is  not  so 
easily  nurtured  from  the  seed  as  the  apple  ;  their  long  tap 
roots  expose  them  to  be  thrown  out  of  the  earth  by  the 
frosts  of  winter.  But  afterwards  they  resist  the  most  se- 
vere cold. 

GRAFTING  AND  INOCULATING.  —  The  most  durable 
stocks  for  grafting  and  inoculating  are  the  pear.  "  Du- 
breuil,"  says  Loudon,  "  recommends  the  quince  stock  for 
clayey  and  light  soils,  and  the  free  stock  pear  for  chalky 
and  siliceous  soils."  He  further  informs  us  that  "  grafted 
on  the  white  thorn,  (which,  like  the  quince,  renders  them 
dwarfish,)  pears  come  very  early  into  bearing,  continue 
prolific,  and  in  respect  to  soil,  will  thrive  well  on  a  strong 
clay;  which  is  unsuitable  to  those  on  quinces  and  wildings. 
But  they  are  supposed  to  have  an  unfavorable  influence  on 
the  fruit,  in  rendering  it  small  and  hard."  By  grafting  or 
inoculating  on  the  quince,  pear  trees  come  much  sooner 
into  bearing,  their  productiveness  is  increased,  the  good 
quality  of  the  fruit  is  not  changed,  but  the  size  and  lon- 
gevity of  the  tree  are  diminished.  Such  pear  trees  are 
termed  dwarfs.  This  mode  is  extensively  adopted  in 
France;  but  all  kinds  of  pears  will  not  grow  on  the  quince 
stock.  Those  dwarfs  trained  in  the  form  of  a  distaff,  are 
called  in  that  country  Quenouilles;  for  the  mode  of  train- 
ing which,  and  also  for  a  new  mode  of  dwarfing  tht.  pear, 
see  the  former  part  of  this  work. 

The  pear  tree  is  of  an  extreme  hardihood,  exceeding 
that  of  the  quince,  and  is  never  annoyed  by  the  borer. 


172  NEW    AMERICAN    OBCHAKDIST. 

The  quince,  when  exposed,  is  liable  to  danger  from  the 
borer  in  the  same  degree  as  the  apple  tree.  Their  attacks 
always  commence  in  the  parts  exposed  above  ground,  or 
at  the  surface  of  the  earth,  and  never  beneath.  In  trans- 
planting the  pears,  therefore,  the  quince  stock  must  al- 
ways be  completely  buried,  more  than  an  inch  beneath 
the  soil.  Thus  situated  and  protected,  the  quince  stock, 
from  its  nature,  will  strike  root  suddenly,  new  and  numerous 
roots  being  produced  on  all  sides,  quite  to  the  junction  of 
the  pear.  Such  is  the  mode  adopted  in  practice  by  S.  G. 
Perkins,  Esq.,  and  by  other  experienced  cultivators,  for 
the  complete  protection  of  the  quince  stock  from  all  dan- 
gers of  every  kind. 

SOIL  AND  DISTANCE.  The  pear  flourishes  in  rich  soils 
and  gentle  declivities ;  they  will  succeed  in  the  most  com- 
mon, deep,  dry  soil,  and  throw  out  numerous  lateral  shoots. 
But  they  do  not  flourish  in  moist  situations;  in  a  cold, 
strong,  moist  soil,  with  a  clayey  subsoil,  they  throw  out 
very  few  lateral  roots,  the  fruit  is  not  so  fair,  nor  of  so 
good  a  quality,  and  the  trees  are  not  so  long-lived.  They 
will  even  grow  in  poor  soils,  and  in  the  clefts  of  rocks. 

With  respect  to  distance,  the  same  observations  to  be 
found  under  the  head  of  Apple,  may  here  apply.  But  the 
pear,  from  its  pyramidal  form,  requires  much  less  space. 
Twenty  feet,  in  suitable  soils,  is  a  good  distance ;  but  less 
answers  in  poorer  soils.  But  Quenouilles  are  found  to 
answer  even  at  four  or  five  feet  distance,  producing  large 
crops ;  and  as  they  occupy  but  little  space,  and  come  sud- 
denly into  bearing,  they  are,  for  profit,  extensively  cultivated 
in  France.  The  specimen  pear  trees  which  1  saw  at  the 
Jardin  du  Roi,  or  Garden  of  Plants,  at  Paris,  in  the  autumn 
of  1840,  were  under  the  particular  care  and  management 
of  Mons.  Dalbret,  the  pupil  of  Thouin,  and  himself  the 
author  of  a  most  valuable  work  on  pruning.  These  trees 
were  kept  in  the  most  perfect  Quenouille  or  pyramidal 
form,  from  the  summit  quite  down  to  the  ground,  by  the 
system  of  short  or  spur  pruning;  and  although  at  the  dis- 
tance of  but  about  seven  feet  asunder,  yet  they  appeared 
to  have  ample  space,  and  bore  most  abundant  crops.  But 
M.  Dalbret  then  stated  that  ten  feet  was  the  most  suita- 
ble distance.  In  our  own  climate,  and  with  more  heat  and 
sunshine,  and  finer  skies,  less  distance  might  suffice. 
Pears  produced  on  quince  stocks  are  found  to  be  much 


PEARS. CULTIVATION.  173 

improved  in  flavor ;  all  but  some  particular  winter  kinds, 
which  are  said  in  some  cases  to  become  worse. 

The  young,  luxuriant  shoots  of  the  pear  tree,  by  being 
bent  downwards,  generally  produced  the  finest  possible 
bearing  wood  for  the  second  year ;  and  by  grafting  on  the 
quince,  and  bending  the  branches,  fruit  may  be  produced 
from  a  seedling  pear  in  the  third  or  fourth  year  from  the 
seed,  which,  in  the  common  course,  would  require  from 
seven  to  fourteen  years.  That  system  of  rendering  trees 
productive  I  have  fully  described  in  the  former  part  of  this 
work,  at  page  44.  I  am  inclined  to  believe  it  to  be  the 
best  system  of  all  others. 

As  to  standards,  (pyramids,)  very  little  other  pruning  is 
necessary,  except  taking  out  those  few  limbs  that  interfere 
in  keeping  the  tree  well  balanced. 

The  diseases  and  enemies  of  the  pear  tree  are  few.  — 
They  are  as  follows  :  — 

1st.  The  Slug-Worm.  I  have  given  directions  for  the 
destruction  of  this  insect  under  the  general  head  of  Insects. 

2d.  The  worm  which  in  summer  envelops  the  leaves 
and  branches  with  its  silken  covering,  devouring  the  leaf 
to  a  skeleton.  These  are  to  be  removed,  together  with 
the  leaves  on  which  they  are  found  feeding,  and  destroyed. 

3d.  Curculio.  An  account  of  this  insect  is  to  be  found 
under  the  general  head  of  Insects. 

4th.  The  insect  called  the  White  Mealy  Insect.  See 
also  Insects,  under  the  general  head. 

5th.  Blight,  or,  as  it  is  sometimes  called, ^re-blight,  is  a 
malady  not  very  common,  which  sometimes  affects  the  pear 
tree  during  the  months  of  June  and  July,  causing  the  tree, 
or  a  portion  of  its  branches,  suddenly  to  turn  black,  with 
a  mortal  affection ;  its  leaves  wither  at  once,  as  by  a  stroke 
of  the  sun,  and  in  a  few  hours  become  of  a  brown  or  black 
color.  Mr.  Lowell  is  persuaded  that  this  disease  is  caused 
by  an  insect,  called  the  Scolytus  pyri.  He  observes,  "  On 
the  first  appearance  of  this  disease,  I  instantly  sawed  off 
all  the  limbs  affected,  and  proceeded  to  examine  them.  I 
found  at  last  the  enemy,  not  at  the  point  where  death  en- 
sued, but  some  inches  below  it.  The  insect  was  very  small, 
and  apparently  incapable  of  such  extensive  mischief;  but 
the  effect  was  certain,  and  the  manner  of  producing  that 
effect  was  obvious.  It  had  eaten  a  complete  circle  of  the 
alburnum,  or  sap-wood,  not  exceeding  the  size  of  a  knit 
15* 


174  NRW    AMERICAN    ORCHARDIST. 

ting  needle,  so  as  completely  to  intercept  the  passage  of 
the  sap.''  This  insect  was  shown  by  Mr.  Lowell  to  the  late 
Professor  Peck,  and  in  the  account  of  the  insect  which  was 
soon  after  published  in  the  Massachusetts  Agricultural  Re- 
pository, the  professor  observed,  that  the  mischievous  ef- 
fects of  this  insect  may  be  observed  in  June  and  July,  and 
that  the  dead  part  of  the  branches  should  be  cut  off  with- 
out delay,  and  burnt.  Mr.  Lowell  has  stated, -[New  England 
Farmer,  Vol.  v.  p.  2,]  that  by  steadily  pursuing  the  system 
of  cutting  off  the  limbs  many  inches  below  the  apparent 
injury,  and  burning  them,  the  insects  have  been  extirpated 
from  his  estate. 

The  account  of  Professor  Peck  was  republished  in  the 
New  England  Farmer,  Vol.  n.  p.  42.  Some  writers  have 
attributed  this  disease  to  a  stroke  of  the  sun ;  others  at- 
tribute it  to  manuring  too  high  ;  some  to  excessive  moisture 
at  the  roots,  and  too  much  pruning,  which  is  supposed  to 
cause  a  surfeit  and  produce  a  stagnation.  But  all  agree 
that  the  only  remedy  is  to  saw  off  the  limb. 


QUINCE.  —  (Cydonia.) 

The  quince  tree  is  a  spreading  tree  of  low  growth,  its 
limbs  generally  distorted ;  the  leaves  are  roundish  or  ovate, 
entire,  their  petioles  short;  the  flowers  are  large,  pale  red 
or  white  ;  the  fruit  a  pome,  roundish  oblong  or  ovate;  the 
skin  is  downy,  of  a  green,  yellow,  or  orange  color ;  the  pulp 
firm,  of  a  harsh,  astringent,  and  aromatic  flavor.  It  is 
said  to  be  a  native  of  Austria,  of  Candia,  and  other  parts 
of  Europe.  According  to  Goropinus,  "  quinces  were  the 
Golden  apples  of  the  Hesperides,  and  not  oranges,  as  some 
commentators  pretend."  —  Phillips. 

USES. 

The  quince  is  not  eaten  in  a  raw  state,  but  is  highly  es- 
teemed in  cookery  ;  preserved  in  sugar,  they  are  delicious  ; 
but  previous  to  being  thus  preserved,  they  should  be  im- 
mersed for  ten  minutes  in  boiling  water ;  this  prevents  them 


QUINCES.  175 

from  becoming  hard.  Mixed  with  apples  in  pies,  they  com- 
municate a  fine  flavor.  They  are  also  made  into  marma- 
lade by  the  confectioners. 

"  One  quart  of  the  juice  of  quinces,  mixed  with  one 
"pound  of  sugar  and  fermented,  affords  a  delicious  wine : 
on  adding  to  the  same  quantity  one  pint  of  the  best  French 
brandy,  and  four  ounces  of  sugar,  a  celebrated  liqueur  is 
prepared  on  the  continent,  which  is  greatly  prized  as  a 
cordial  and  stomachic,  when  taken  in  the  small  quantity  of 
two  or  three  spoonfuls  before  breakfast."  —  Dom.  Ency. 

Phillips  relates  the  case  of  a  gentleman  completely  cured 
of  an  asthmatic  complaint  of  long  standing,  by  the  use  of 
Quince  Wine,  made  after  the  following  receipt :  "  The 
quinces  are  cut  open  and  deprived  of  their  seeds,  for  these 
communicate  an  unpleasant  flavor.  After  being  ground 
fine,  a  gallon  of  water  is  to  be  added  to  every  gallon  of 
pomace  ;  after  standing  a  day  or  two,  it  is  pressed ;  and  to 
every  gallon  of  liquor  thus  produced,  three  and  a  quarter 
pounds  of  good,  moist  sugar  are  added.  The  liquor  is 
placed  in  casks,  which  are  to  be  stopped  quite  close  till 
March,  when  it  is  racked  off,  and  bottled  in  the  second 
year." 

VARIETIES. 

ORANGE  QUINCE.  Maliforma  or  Apple  Quince  is  a  large, 
roundish,  beautiful  fruit,  ripening  in  November.  The 
leaves  are  oval  and  woolly  the  lower  side. 

OBLONG  OR  PEAR  QUINCE.  Oblonga.  This  fruit  is 
pear-shaped,  lengthened  at  the  base  ;  leaves  oblong,  ovate. 

PORTUGAL  QUINCE.  Lusitanica.  This  fruit  is  of  a 
variable  form,  sometimes  pear-shaped ;  very  juicy  and 
astringent;  it  is  highly  esteemed.  It  is  reputed  to  be 
rather  a  shy  bearer.  Leaves  obovate,  woolly  above. 

To  this  list  may  be  added  the  Winter  Quince,  and  the 
.French  Musk  Quince,  and  the  following  : 

JAPAN  QUINCE.  Cydonia  Japonica,  or  Japan  Pear. 
Pyrus  Japonica.  A  shrub  growing  six  or  eight  feet  in 
height ;  branches  contorted  and  thorny;  leaves  small,  oval, 
oblong,  of  a  dark  shining  green  ;  its  flowers  splendid,  of 
a  fine  scarlet,  an  inch  and  a  half  in  diameter,  and  produced 
in  clusters  early  in  April.  A  native  of  Northern  Asia,  and 
one  of  the  most  ornamental  plants  of  the  season,  and  very 


176  NEW   AMERICAN    OKCHARDIST. 

hardy.  The  fruit  is  of  good  size,  but  is  not  thought  equal 
to  the  other  varieties.  There  is  a  variety  with  white  dou- 
ble flowers,  and  another  with  double  red  flowers. 

CHINESE  Q.UINCE.  Cognassier  de  la  China.  N.  Duh. 
PI.  155.  A  new  ornamental  variety,  unlike  all  others. 
This  fruit  is  as  singular  as  superb ;  blossoms  fifteen  to 
eighteen  lines  in  diameter;  of  a  fine  rose  color  ;  their  odor 
that  of  violets  ;  leaves  obovate,  stiff,  pointed,  finely  serra- 
ted, shining  green  above,  becoming  reddish  in  autumn, 
downy  beneath ;  the  fruit  is  oblong,  truncated,  regular ; 
the  skin  smooth,  yellowish  green ;  the  flesh  is  yellowish, 
dry,  coarse-grained,  harsh,  austere;  its  juice  acid,  and  not 
abundant.  This  fruit  seldom  arrives  at  maturity  in  the 
climate  of  Paris.  But  hopes  are  entertained  that  by  plant- 
ing the  seeds,  new  and  fine  varieties  will  be  produced, 
which  will  ripen  in  due  season. 


CULTIVATION. 


The  quince  is  raised  from  the  seeds,  from  layers,  and 
from  cuttings,  planted  in  a  moist  soil.  The  valuable  vari- 
eties are  propagated  by  grafting  or  inoculation.  Quinces 
are  extensively  used  in  France  as  stocks  on  which  are  in- 
oculated pears.  This  is  said  to  improve  the  quality  and 
productiveness  of  the  Beurree  or  Butter  Pears,  especially 
the  summer  and  autumn  kinds.  But  breaking  or  winter 
pears  are  seldom  or  but  rarely  inoculated  on  the  quince 
stock,  as  they  are  not  so  much  improved. 

SOIL,  SITUATION,  PRUNING.  Quinces  require  a  rich, 
moist  soil,  and  a  sheltered  situation.  They  flourish  near 
brooks  and  rivulets.  They  require  little  pruning,  except 
taking  out  old,  useless  wood  and  useless  suckers;  and  eight 
or  ten  feet  asunder  is  a  good  distance.  Like  the  apple 
tree,  they  are  liable  to  the  attacks  of  the  borer.  The  same 
remedies  are  equally  effectual. 


177 


PEACH (Amygdalus  Persia.) 


The  peach  tree  is  a  tree  below  the  middle  size,  with 
spreading  branches,  of  rapid  growth;  the  leaves  smooth, 
lanceolate,  serrated;  the  flowers  are  sessile,  their  calyces 
reddish,  corollas  pale  or  dark  red ;  the  fruit  a  drupe  of  a 
roundish  form,  sometimes  pointed,  with  a  longitudinal 
suture  or  groove  ;  the  skin  is  downy  in  the  peach,  but 
smooth  in  the  nectarine,  its  color  varying  from  white  or 
yellow  to  red  and  violet ;  the  pulp  thick,  fleshy,  or  succu- 
lent, white  or  yellowish,  sometimes  red ;  juice  sweet,  or 
subacid,  and  abundant,  of  a  grateful  and  delicious  flavor; 
stone  hard,  ovate,  pointed,  compressed,  irregularly  fur- 
rowed ;  the  kernel  bitter.  The  tree  blossoms  in  April ;  the 
fruit  ripens  from  July  to  late  in  autumn.  The  tree  is 
not  of  long  duration.  Persia  is  considered  the  original 
country  of  the  peach,  although  it  is  said  to  have  been 
cultivated  from  time  immemorial  in  most  parts  of  Asia. 
Sickler  asserts,  according  to  Loudon,  that  "  in  Media,  it 
is  deemed  unwholesome ;  but  when  planted  in  Egypt,  it 
becomes  pulpy,  delicious,  and  salubrious."  The  peach, 
according  to  Columella,  when  brought  from  Persia  into 
the  Roman  empire,  possessed  deleterious  qualities  ;  which 
Mr.  Knight  concluded  to  have  arisen  from  those  peaches 
being  only  swollen  almonds,  fyuberes,)  or  imperfect  peaches  ; 
and  which  are  known  to  abound  in  the  prussic  acid. 
The  best  peaches  in  Europe  are  at  present  grown  in  Italy 
on  standards. 

The  best  peaches  of  France,  according  to  Phillips,  are 
those  produced  at  Montreuil,  a  village  near  Paris,  where 
the  whole  population  are  exclusively  employed  in  their 
cultivation,  and  by  this  have  been  maintained  for  several 
ages.  They  are  cultivated  here  on  lime-whited  walls  of 
great  extent.  Their  climate  requires  it. 

In  the  United  States,  they  flourish  as  in  their  native 
land,  producing  fruit  of  an  excellent  quality,  wherever  the 
maize  or  Indian  corn  will  ripen  to  maturity.  In  New 
Jersey,  there  are  those  who  cultivate  this  fruit  exclusively  ; 
and  at  Shrewsbury,  on  a  single  plantation,  10,000  bushels 
are  annually  produced  for  the  New  York  market.  Another, 


178  NEW    AMERICAN    ORCHARDIST. 

on  the  Delaware,  yields  20,000  bushels.  It  is  also  exten- 
sively cultivated  in  the  Middle,  Southern,  and  Western 
States,  for  the  purposes  of  distillation  ;  on  the  refuse  of 
the  orchard  or  distillery,  numerous  swine  are  fattened. 

USES.  The  peach  is  not  only  a  first-rate  dessert  fruit, 
but  it  makes  a  delicious  preserve.  In  cooking,  the  most 
delicious  pies  are  made  of  them.  For  this  purpose  they 
require  no  preparation  ;  they  are  used  whole,  simply  placed 
in  deep  layers,  sprinkled  with  sugar,  and  enveloped  in  the 
pastry ;  no  further  additions  are  necessary ;  the  stone  or 
kernel  communicates  its  flavor,  which  is  superior  to  that  of 
the  costly  spices.  Peaches  are  preserved  by  drying,  and 
in  this  state  they  may  be  long  preserved ;  and  thus  pre- 
pared, they  may  be  either  eaten  at  the  dessert  like  raisins, 
figs,  and  prunes,  or  used  in  cooking;  and  might  form  a 
valuable  article  for  sea  stores  or  for  exportation.  I  will 
here  describe  three  modes  of  drying ;  and  will  suggest, 
that  in  drying  them  in-doors,  the  furnace  should  be  placed 
in  the  cellar,  and  the  drying  effected  in  the  apartment 
above,  by  an  ascending  current  of  heated  air. 

In  some  of  the  Southern  States,  the  drying  process  is 
facilitated  by  a  previous  scalding.  This  is  effected  by 
immersing  baskets  of  the  fruit  a  few  minutes  in  kettles 
of  boiling  water.  They  are  afterwards  halved,  the  stone 
separated,  and  being  laid  with  the  skins  downwards,  the  / 
drying  is  effected  in  the  sun  in  three  days  of  good  weather. 
They  then  may  be  stored  in  boxes. 

In  France,  as  we  are  informed,  peaches  and  other  fruits 
are  thus  dried  whole.  The  peaches  or  other  fruits,  being 
pared,  are  boiled  for  a  few  minutes  in  a  sirup  consisting 
of  one  pound  of  sugar  dissolved  in  three  quarts  of  water, 
and  after  being  drained  by  being  laid  singly  on  broad 
dishes,  they  are  placed  in  the  oven  after  the  bread  is 
taken  out,  and  when  sufficiently  dry  they  are  packed  in 
boxes.  The  following  is  the  mode  of  drying  practised  by 
Mr.  Thomas  Bellangee,  of  Egg  Harbor,  New  Jersey.  He 
has  a  small  house  provided  with  a  stove,  and  drawers  in 
the  sides  of  the  house  lathed  at  their  bottoms,  with  void 
intervals.  The  peaches  should  be  ripe,  and  cut  in  two, 
not  peeled,  and  laid  in  a  single  layer  on  tbe  laths,  with 
their  skins  downward,  to  save  the  juice.  On  shoving  in 
the  drawer,  they  are  soon  dried  by  the  hot  air  produced  by 
the  stove.  In  this  way  great  quantities  may  successively, 


PEACH.  179 

in  a  single  season,  be  prepared,  with  a  very  little  expense 
in  the  preparation  of  the  building,  and  in  fuel. 

Wine  of  superior  flavor  may  be  made  from  peaches. 
For  this  purpose  the  stones  are  separated,  the  pulp  is  finely 
bruised,  and  intimately  incorporated  with  a  proportion  of 
water  and  brown  sugar.  After  remaining  in  the  vat  from 
twelve  to  twenty-four  hours,  and  being  occasionally  stirred, 
the  liquor  is  separated  by  straining  and  by  pressure,  and 
barrelled.  Mr.  Gourgas,  however,  has  recommended  to  in- 
corporate the  pulp  and  water  by  boiling.  After  straining, 
add  sugar,  and  after  standing  twelve  hours,  the  clear  liquor 
is  poured  from  the  sediment  into  the  cask,  which  is  now 
to  be  bunged  down. 

From  the  kernels,  according  to  Bosc,  an  oil  is  drawn, 
possessing  all  the  qualities  of  the  oil  of  almonds. 

The  leaves  steeped  in  brandy  communicate  their  flavor, 
and  the  liquor  thus  prepared  is  used  in  every  preparation 
in  cookery  instead  of  foreign  spices.  And  according  to 
Phillips,  a  liquor  resembling  the  delicious  Noyeau  is  pre- 
pared by  steeping  peach  leaves  in  white  brandy;  this 
liquor  is  sweetened  with  sugar  candy  and  fined  with 
milk,  and  is  difficult  to  be  distinguished  from  the  genuine 
Noyeau  of  Martinico.  The  leaves,  if  I  am  not  mistaken, 
contain  prussic  acid  ;  but  so  does  the  bitter  almond ;  and 
this  last  article  forms  the  basis  of  the  Noyeau,  which  is 
prepared  in  Boston.  Crcme  de  Noyeau  may  also  be  pre- 
pared by  adding  to  a  pound  of  peach  kernels,  coarsely 
bruised,  a  pound  of  bruised  cherry  stones,  stones  and  all ; 
three  and  a  half  or  four  gallons  of  the  best  brandy,  two 
gallons  of  water,  and  five  pounds  of  sugar.  Add  to  each 
quart  of  liquor  two  grains  of  bruised  pepper,  and  eight 
drachms  of  bruised  cinnamon.  After  the  whole  has  stood 
three  days,  it  is  str Mined  through  flannel,  and  bottled  for 
use.  Olivier  asserts,  [according  to  Bosc,  in  Nouveau  Cours 
Complet  d' Agriculture,]  that  the  inhabitants  of  Scio  em- 
ploy the  leaves  in  dying  silk  of  a  deep  green.  They 
are  also  employed  in  medicine  as  a  vermifuge,  febrifuge, 
&,c.  Collected  in  autumn,  they  are  used  in  the  prepara- 
tion of  leather;  and  from  the  wood  of  the  peach  tree  the 
color  called  rose  pink  is  said  to  be  produced. 

A  good  peach  possesses  a  thin  skin,  the  flesh  thick  and 
firm,  abounding  in  a  sugary,  vinous,  and  high-flavored 
juice;  the  stone  small. 


180  NEW    AMERICAN    ORCHARDIST. 


CLASSIFICATION. 

The  systematic  classification  of  peaches,  first  begun  by 
Miller  and  Duhamel,  and  afterwards  greatly  improved  by 
Mr.  Robertson,  [See  Lond.  Hort.  Trans.  Vol.  HI.  p.  384,] 
was  brought  still  nearer  to  perfection  by  the  Count  Lelieur, 
by  the  editors  of  the  Bon  Jardinier,  and  by  Mr.  Lindley. 
The  systems  of  these  last  named  differ  not,  however,  from 
each  other  very  essentially. 

The  peach  and  the  nectarine,  both  considered  by  the 
French  writers  as  one  and  the  same  fruit,  yet  form  separate 
classes.  They  have  been  divided  into  four  classes  —  1st, 
the  Peches,  Freestone  peaches,  or  those  whose  flesh  sepa- 
rates from  the  stone  ;  — 2d,  the  Pavies,  Clingstone  peaches, 
or  those  whose  flesh  adheres  to  the  stone ;  —  3d,  the  Peches 
lisse,  Smooth  peaches,  or  Freestone  nectarines  ;  — 4th,  the 
Brugnons,  or  Clingstone  nectarine.  The  flowers  form  three 
divisions,  accordingly  as  they  vary  in  size;  they  are  also 
distinguished  by  their  color ;  and  the  leaves,  from  the  dif- 
ference in  their  formation,  are  divided  into  three  classes. 
Thus  by  these  various  distinctions,  together  with  the  vary- 
ing 'qualities  of  the  fruit  itself,  and  the  variation  in  the 
growth  of  the  tree,  the  accurate  observer  will  be  enabled 
with  facility,  if  not  with  certainty,  to  identify  and  to  de- 
scribe any  particular  variety. 

The  form  of  the  glands,  and  their  position,  are  distinctly 
visible  with  the  complete  formation  of  the  leaf;  they  re- 
tain their  character  permanently,  till  the  leaf  falls  in  au- 
tumn. The  globose  glands  are  to  be  found,  on  the  foot- 
stalks one,  two,  or  more,  and  one,  two,  or  more  on  the 
points  of  the  serratures.  The  reniform  glands  are  also 
situated,  some  on  the  footstalks,  but  those  on  the  leaves 
grow  within  the  serratures ;  they  connect  together,  seem- 
ingly, the  upper  and  lower  teeth  of  the  serratures ;  the 
leaves  of  very  vigorous  branches  have  a  greater  number 
of  glands  than  are  produced  on  the  leaves  of  the  globose 
varieties.  Sometimes,  however,  glands  are  only  discerni- 
ble on  the  leaves  produced  by  branches  of  vigorous  growth. 

It  has  been  stated,  that  the  leaves,  from  the  difference  in 
their  formation,  are  divided  into  three  classes;  and  that 
the  flowers  also  form  three  divisions,  accordingly  as  they 
vary  in  size  The  following  figures  representing  the  dif- 


PEACHES. 


181 


ferent  forms  of  the  leaf,  are  from  the  London  Horticultural 
Transactions. 

CLASS  I.  comprehends  those   whose  leaves  are  deeply 
and  doubly  serrated,  having  no  glands.     See  Fig.  1. 


Fig.  1. 

CLASS  II.  includes  those  whose  leaves  are  crenate  or 
serrulate,  having  globose  glands.     See  Fig.  2. 


Fig.  2. 

CLASS  III.  contains  those  whose  leaves  are  crenate  o- 
serrulate,  having  reniform  glands.     See  Fig.  3. 


16 


Fig.  3. 


182  NEW   AMERICAN    ORCHARDIST. 

An  accurate  observer  will  distinguish  other  characters  in 
the  glands ;  they  are  either  sessile  or  pedicellate ;  but  these 
distinctions  are  too  minute  for  application  on  the  present 
occasion. 

VARIETIES. 

CLASS  I.  includes  Freestones,  or  peaches  which  part 
freely  from  the  stone.  This  class  is  divided  into  three 
sections,  according  to  the  different  periods  of  time  in  which 
the  fruit  matures. 

CLASS  II.  includes  the  Pavies,  or  Clingstones,  arranged 
in  some  measure  according  to  the  order  of  their  maturity. 

The  epoch  of  the  maturity  of  these  fruits  is  calculated 
for  the  climate  of  Boston ;  but  it  was  found  impossible  to 
define  this  period  with  perfect  accuracy,  brought,  as  many 
of  them  have  been,  from  different  latitudes ;  the  periods  of 
their  maturity  will  sometimes  vary  a  little  from  what  I  have 
stated,  in  different  seasons,  and  from  various  causes. 

ABBREVIATIONS. 

S.  denotes  those  leaves  which  are  serrated,  and  having  no  glands. 
R.  denotes  these  leaves  whose  glands  are  reniform. 
G.  denotes  those  leaves  which  have  globose  glands. 
L.,  as  applied  to  the  flowers,  denotes  that  they  are  large. 
M.  denotes  that  those  flowers  to  which  it  is  applied  are  of  medium  size. 
S.,  as  applied  to  flowers,  denotes  that  they  are  small. 
p.    denotes  that  the  flowers  to  which  it  is  applied  are  of  a  pale  color. 
r.    red. 
d.    dark. 


I. 


FREESTONES;  OR  PEACHES  WHICH  PART  FREELY 
FROM  THE  STONE. 

SECTION     I. 

Includes  those  Freestone    Peaches   which  ripen  early,  or 
during  August,  and  previous  to  the  Wth  September. 

1.     RED  NUTMEG. 

AVANT  PZCHE  ROUGE  of  the  French. 
The  growth  of  this  tree  is  exceedingly  slow,  its  habits 


PEACHES. CLASS    I.  183 

dwarfish.  The  fruit  is  bright  scarlet  next  the  sun  ;  globu- 
lar, and  very  small ;  it  is  sweet,  juicy,  and  good.  Middle 
of  July.  Only  valuable  for  its  early  maturity. 

2.  *EARLY  ANNE. 

AVANT  PECHE  BLANCHE  of  the  French.    ANNE. 

The  trees  of  this   variety   are   of  feeble  growth ;   the 

young   wood    is  subject   to  mildew ;    fruit   small,   white, 

globular ;  the  flesh  white,  melting,  saccharine,  and  good. 

The  chief  merit  is  its  ripening  early.  August.  [Flowers  L.] 

3.  EARLY  ROSE. 

Of  medium  size ;  pale  in  the  shade,  red  next  the  sun ; 
of  an  agreeable  flavor,  and  valuable  for  its  early  maturity. 
It  ripens  in  August,  and  is  of  foreign  origin. 

4.  *BURGESS'S  BEAUTY. 

Large,  and  very  beautiful ;  very  early,  or  earlier  than  the 
Early  York  ;  better,  and  far  more  productive.  The  tree 
bears  uncommon  crops,  and  the  fruit  is  excellent.  Such 
is  the  character  of  this  fruit,  which  I  received  of  Mr. 
Grant,  of  Middletown,  New  Jersey,  where  it  ripens  in 
August. 

5.  BONAPARTE.    Sinclair. 

Large,  handsome,  uncommonly  fine,  and  very  early ; 
ripening  in  August,  or  soon  after  the  Nutmeg ;  so  named 
for  Joseph  Bonaparte,  the  Count  Survilliers,  who  imported 
the  fruit,  the  name  being  lost.  Esteemed  by  Caleb  R. 
Smith,  of  Burlington,  New  Jersey,  as  the  best  market  fruit 
known  at  that  place.  This  fruit  I  received  of  Robert  Sin- 
clair, of  Baltimore. 

6.  *TICE'S  EARLY. 

Large,  the  largest  and  best  of  all  the  early  peaches ;  yel- 
low in  the  shade,  deep  red  next  the  sun  ;  flesh  yellow,  juicy, 
sweet,  delicious ;  flavor  unsurpassed.  The  tree  generally 
bears  well,  but  is  not  always  sure.  Such  is  the  character 
of  this  fruit  at  Middletown,  New  Jersey,  where  it  was 
originated  by  Mr.  Tice.  It  will  here  ripen  by  the  middle  of 
August.  This  kind  I  received  of  Mr.  Beers. 

7.  *WALTER'S  EARLY. 

Fruit  large ;  color  white  in  the  shade,  red  next  the  sun ; 
flesh  red,  very  juicy,  and  delicious.  The  tree  is  very  pro- 
ductive, but  only  on  sandy  soils.  A  new  variety,  received 
from  Mr.  Beers,  of  Middletown,  New  Jersey,  where  this 


184  NEW    AMERICAN    ORCHARDIST. 

fruit  is  esteemed  as  the  very  best  and  most  productive  of 
all  the  earliest  peaches.  It  will  ripen  here  at  the  25th  of 
August. 

8.  *EARLY  CRAWFORD. 

Very  large  and  handsome ;  oblong ;  pale  yellow  in  the 
shade ;  deep  red  next  the  sun  ;  flesh  yellow,  juicy,  sweet ; 
relieved  by  an  acid,  very  rich  and  excellent ;  the  tree  a 
great  bearer.  A  new  variety,  which  was  received  from 
Mr.  Beers.  It  was  originated  by  William  Crawford,  Esq., 
of  Middletown,  New  Jersey.  It  is  there  esteemed  as  the 
very  best  of  all  early  peaches,  the  most  productive  ana 
profitable.  It  will  here  ripen  the  25th  of  August.  The 
tree  bears  sufficiently  full  to  allow  the  fruit  to  grow  large. 

9.  *COOLEDGE'S  FAVORITE. 

COOLEDGE'S  EARLY  RED  RARERIPE. 

The  tree  is  vigorous  and  most  extraordinary  productive. 
A  large,  very  handsome,  globular  fruit ;  pale  in  the  shade, 
but  of  a  fine  red  or  crimson  next  the  sun  ;  very  melting, 
juicy,  sweet,  and  of  a  vinous  flavor.  This  fruit  ripens 
very  early,  soon  after  the  Early  Anne,  and  is  esteemed  a 
first-rate  fruit  by  the  cultivators  for  the  markets  of  Boston. 
It  was  originated  by  the  late  Mr.  Joshua  Cooledge,  of  Wa- 
tertown,  Massachusetts. 

10.  *EARLY  RED  RARERIPE. 

The  fruit  is  large ;  of  a  deep  red  color,  which  covers 
most  of  its  surface  ;  of  a  globular  form  ;  the  flesh  stained 
to  the  stone  with  red ;  melting,  juicy,  rich,  slightly  acid, 
vinous,  and  excellent.  A  very  valuable  early  fruit,  and 
deserves  to  be  recommended. 
U.  *EARLY  ROYAL  GEORGE. 

A  very  large,  handsome,  and  superior  fruit,  of  a  globular 
form ;  of  a  yellow  color  in  the  shade,  but  of  a  fine  deep  red 
next  the  sun  ;  the  flesh  melting,  juicy,  saccharine,  vinous, 
and  most  excellent.  It  ripens  in  August,  and  is  one  of  the 
very  best  of  all  peaches,  and  a  most  productive  kind. 
12.  *EARLY  ROBINSON  CRUSOE. 

Large,  round,  and  very  handsome ;  pale  in  the  shade ; 
pale  red  next  the  sun  ;  very  juicy,  sweet,  and  delicious.  A 
very  first-rate  fruit,  and  add  to  this,  the  tree  bears  very  ex- 
traordinary crops.  It  ripens  the  10th  of  September.  This 
superior  new  fruit,  which  I  received  of  Colonel  Carr,  was 
raised  by  Dr.  Coxe,  of  Philadelphia,  from  a  stone  brought 


PEACHES. CLASS    I.  185 

by  Lieutenant  Coxe,  of  the  navy,  from  the  Island  of  Juan 
Fernandez,  in  the  Pacific  Ocean  —  the  far-famed  island  of 
Alexander  Selkirk,  or  of  Robinson  Crusoe. 

13.  EARLY  PURPLE.     N.  Duh.     Bon  Jard. 

POUBPRJE  HATIVE,  LA  VINEUSE,  Pficne  DU  VIN,  Ibid. 
One  of  the  most  beautiful  of  peaches ;  encompassed  by  a 
middling  suture  ;  of  a  globular  form,  flattened  at  the  base  ; 
its  height  twenty-six  lines ;  flowers  large,  and  brighter 
than  those  of  the  Grosse  Mignonne ;  the  fruit  large,  and 
of  a  deeper  red ;  the  flesh  equally  melting  and  fine,  vinous 
and  high-flavored.  August. 

14.  EMPEROR   OF   RUSSIA. 
SERRATED  LEAF,  or  UNIQUE. 

The  tree  grows  slowly,  and  is  liable  to  mildew.  The 
leaves  are  deeply  and  coarsely  serrated,  like  the  teeth  of  a 
saw ;  the  fruit  is  unequally  divided  by  a  deep  suture ;  its 
flavor  good.  It  ripens  in  August.  [Flowers  S.]  This 
variety,  according  to  Mr.  Floy,  was  found  wild  in  the 
woods  of  New  Jersey. 

15.  *YELLOW   ALBERGE. 

ALBERGE  JAUNE,  PECHE  JADNE,  ROUSANNE. 

SAINT  LAURENT  JAUNE.     Bon  Jard. 

PETITE  ROUSSANNE.     Bon  Jard. 

ROSASNA.   Lindley.    ALBERGE.    Coxe. 

A  middle-sized,  globular  fruit,  of  a  yellow  color  in  the 
shade,  deep  red  next  the  sun  ;  a  deep  suture  extends 
from  summit  to  base ;  the  flesh  deep  yellow,  but  red- 
next  the  stone,  melting,  juicy,  rich,  sweet,  vinous,  and  ex- 
cellent. A  superior  fruit,  ripening  in  August. 

16.  DOUBLE   MONTAGNE.     Lind. 
Siox.   Forsyth.     EARLY  DOUBLE  MOUNTAIN. 
MONTAUBAN.     T/iompson. 

Middle-sized,  of  roundish  form;  color  greenish  white  in 
the  shade,  pale  red,  marbled  with  deep  red  next  the  sun ; 
flesh  white,  melting,  juicy,  high-flavored  ;  stone  ovate, 
rugged.  A  beautiful  and  excellent  fruit,  ripening  in 
August.  [Leaves  S.  Flowers  L.] 

17.  *BELLEGARDE. 

NOIRE  DE  MONTREUIL,  GALANDE,  BOH  Jard. 
VIOLET  HATIVE  of  some  English  authors. 
SMOOTH-LEAVED  ROYAL  GEORGE  of  some. 
The  tree  is   vigorous    and   productive;  the  fruit  is  of 
medium  size,  much  colored,  and  almost  black  ;  the  flesh 
resembles  the  Belle  de  Vitry;  it  is  firm,  saccharine,  vi- 
16* 


136  NEW   AMERICAN    ORCHARDIST. 

nous,  and  one  of  the  best  of  peaches.     It  ripens  in  August. 
[Leaves  G.     Flowers  p.] 

18.  *GROSSE   GALLANDE. 

Large  and  very  handsome,  of  round  form;  white  in  the 
shade,  red  next  the  sun ;  flavor  excellent.  A  very  superior 
fruit,  which  some  have  confounded  with  the  Bellegarde. 
It  ripens  early  in  September. 

19.  BUCKINGHAM   MIGNONNE.    Pom.  Mag. 
BARRINGTON.  Pom.  Mag.     Land.  Hart.  Cat. 

"  Leaves  crenated,  with  globose  glands  ;  flowers  large  ; 
the  fruit  is  large,  roundish,  somewhat  elongated;  pale  yel- 
lowish green,  but  deep  red  and  marbled  next  the  sun ;  the 
flesh  yellowish  white,  rayed  with  crimson  next  the  stone  ; 
melting,  juicy,  and  very  rich.  A  productive  and  handsome 
variety." 

20.  *GROSSE  MIGNONNE. 

MIGNONNE,    GROSSE    MIGNONNE,  VELOUTEE    DE   MERLET,  of 
the  French. 

GRIMWOOD'S  NEW  ROYAL  GEORGE,  EARLY  VINEYARD. 

ROYAL  KENSINGTON.     Pom.  Mag.    Lind. 

VINEUSE  DE  FROMENTIN.    Thompson.     TRANSPARENT.    Ib. 

ROYAL  SOUVERAIN.   Ib.      POCRPRE  DE  NORMANDIE.    Ib. 

BELLE  BEACTE.     76. 

SMOOTH-LEAVED  ROYAL  GEORGE.     Ib. 

MORRIS'S  RED  RARERIPE. 

This  last  synonyme  I  have  added  on  the  authority  of  a 
gentleman  near  Boston,  of  great  intelligence  and  experi- 
ence. This  peach,  exhibited  by  Mr.  Vose,  has  been  ad- 
judged as  deserving  the  premium  of  the  Massachusetts 
Horticultural  Society,  for-oneor  two  successive  years,  and 
is  probably  one  of  the  most  beautiful  and  delicious  varie- 
ties in  cultivation.  The  fruit  is  large,  depressed,  hollow 
at  the  summit ;  its  suture  moderately  deep ;  the  skin 
slightly  downy ;  of  a  fine  deep  red  next  the  sun,  marbled 
on  a  yellow  ground  towards  the  shade  ;  the  flesh  pale 
yellow,  rayed  with  red  next  the  stone,  melting,  juicy,  of  a 
rich,  vinous  flavor  ;  the  stone  rugged,  ovate.  Last  of 
August.  [Leaves  G.  Flowers  L.  d.  r.] 

21.  *GE9RGE   FOURTH. 

The  fruit  is  of  medium  size,  downy  ;  of  a  globular  form, 
swollen  on  one  side ;  pale  yellow  in  the  shade,  dark  red 
next  the  sun;  the  flesh  pale  yellow,  but  red  next  the  stone; 
of  a  rich  and  excellent  flavor.  A  most  superior  fruit,  which 
originated, "according  to  Mr.  Floy,  in  the  garden  of  Mr. 


PEACHES. CLASS   I.  187 

Gill,  Broad  Street,  New  York.    [Leaves  large,  G.   Flowers 
red,  S.] 

22.  *  HOFFMAN'S   FAVORITE. 

A  large,  round  fruit;  pale  in  the  shade,  red  next  the 
sun ;  the  flesh  juicy,  sweet,  vinous,  and  excellent.  Early 
in  September.  A  very  beautiful  fruit,  of  first-rate  quality, 
and  very  remarkably  productive. 

23.  *JACQUES. 

Roundish  oblong,  of  good  size ;  of  a  yellowish  color, 
but  red  next  the  sun ;  flesh  yellow,  melting,  juicy,  sweet, 
and  excellent.  The  tree  bears  well.  Early  in  September 

24.  *MARIE   ANTOINETTE. 

RED  VELVET. 

Large  and  beautiful ;  all  covered  with  dark  red,  and  re- 
sembling velvet ;  juicy,  sweet,  and  excellent.  Received  from 
Mr.  Lyman,  of  Manchester,  near  Hartford,  Conn.,  where 
this  fruit  is  esteemed  even  as  superior  to  the  George 
Fourth.  The  tree  is  very  productive,  ripening  1st  Sept. 

25.  *MELLISH'S    FAVORITE. 

NOBLESSE,  according  to  some. 

A  very  beautiful  and  excellent  fruit,  of  good  size  and 
globular  form  ;  fine  yellow  in  the  shade,  of  a  fine  deep 
crimson  or  purple  color  next  the  sun  ;  juicy,  rich,  sweet ; 
of  a  superior  flavor.  It  much  resembles  the  Washington. 
The  tree  is  a  great  bearer.  A  most  capital  variety  for  its 
fine  qualities  and  great  productiveness;  very  superior  to 
the  Noblesse.  Early  in  September. 

26.  *MONSTROUS     FREESTONE. 

Very  large  and  round,  very  beautiful;  high  colored,  with 
red  next  the  sun  ;  rich,  juicy,  sweet ;  a  fruit  of  extraordinary 
quality  both  for  flavor,  size,  and  beauty.  Early  in  Sep- 
tember. The  tree  is  moderately  productive. 

27.  *MORRIS'S   WHITE   RARERIPE. 

MORRIS'S  WHITE  Luscious. 

The  fruit  is  large,  round  or  oval ;  of  a  delicate  white 
color ;  the  flesh  white,  juicy ;  flavor  sweet,  rich,  and  ex- 
cellent. Middle  of  September.  [Leaves  R.  Flowers  S.  p.] 

28.  MOUNTAINEER.     Thompson. 

Raised  from  the  Red  Nutmeg  and  Early  Violet  Nec- 
tarine The  fruit  is  sometimes  partly  smooth ;  the  size 
large;  pale  yellow  in  the  shade,  red  next  the  sun;  ol 


188  NEW    AMERICAN    ORCHARDIST. 

excellent   flavor.     It  will   ripen  in   August.     [Leaves  G. 
Flowers  L.] 

29.  *OLDMIXON   FREESTONE. 

A  large  peach,  of  a  yellowish  white  color,  with  a  fine 
red  blush  next  the  sun;  the  form  a  little  oblong;  the  flesh 
is  sweet,  rich,  juicy,  and  excellent.  It  ripens  the  last  of 
August.  A  beautiful  and  superior  variety. 

30.  *ORANGE    PEACH.      APRICOT    PEACH    of 
Duhamel. 

The  fruit  is  large,  of  a  globular  form ;  of  a  fine  yellow 
color ;  the  flesh  very  sweet,  juicy,  rich,  and  excellent.  It 
ripens  about  the  middle  of  September. 

31.  *PRESIDENT. 

A  large,  downy  fruit,  roundish,  approaching  to  oblong; 
a  shallow  suture ;  pale  yellowish  green,  but  red  next  the 
sun ;  the  flesh  is  whitish,  juicy,  melting,  rich,  and  high-fla- 
vored ;  the  stone  is  large,  pointed,  rugged.  With  us  this 
fruit  is  very  first-rate ;  and  add  to  this  the  tree  is  a  great 
bearer.  September.  [Leaves  G.] 

32.  *RED   MAGDALEN. 
MAGDELEINE  A  MOYENNE  FLEURS.     Bon  Jard. 
MAGDELEJNE  ROUGE  TARDIVE  ou  A  PETITE  FLEURS.    Ib. 
ROYAL  GEORGE  of  the  English,  according  to  the  Pom.  Mag. 
MILLET'S  MIGNONNE,  LOCKYER'S  MIGNONNE.     Ib. 

NEW  ROYAL  CHARLOTTE.     Thompson. 

That  the  Red  Magdalen  and  Royal  George  are  identical, 
has  been  renewedly  asserted  by  a  gentleman  here  of  great 
observation  and  experience.  I  have  ventured,  therefore,  to 
restore  the  original,  and  suppress  the  English  name  of 
Royal  George,  except  as  a  synonyme.  The  young  wood 
is  liable  to  mildew.  The  fruit  is  large,  globular,  with  a 
suture  moderately  deep  on  one  side;  dark  purplish  red 
next  the  sun,  yellowish  white  in  the  shade,  mottled  with 
red  at  the  junction  of  the  colors  ;  the  flesh  white,  rayed 
with  red  next  the  stone;  melting,  juicy,  and  high-flavored. 
September.  [Leaves  S.  Flowers  S.] 

33.  *SARGENT. 

So  called  from  the  name  of  the  gentleman  in  Pearl  Street, 
Boston,  with  whom  this  variety  originated.  The  tree  is  of 
moderate  growth,  but  wonderfully  productive  ;  the  young 
wood  extremely  subject  to  mildew.  A  medium-sized, 
round  fruit;  of  a  yellow  color  in  the  shade,  slightly  red 
next  the  sun  ;  the  flesh  is  yellow,  juicy,  sweet,  and  very 


PEACHES. CLASS    I.  189 

delicious.     A  handsome  and  fine  variety.     Early  in  Sep- 
tember. 

34.  *SNOW  PEACH. 

The  tree  is  an  abundant  bearer.  The  fruit  is  of  hand- 
some size,  round  ;  the  skin  very  thin,  white,  and  delicate : 
the  flesh  very  tender,  juicy,  sweet,  and  delicious.  A  beau- 
tiful and  excellent  fruit.  It  is  sometimes  called  White 
Blossom,  or  Willow.  The  blossoms  are  very  white,  and 
the  tree  resembles  a  willow. 

35.  *WASHINGTON   RED   FREESTONE. 

The  tree  is  wonderfully  productive  ;  the  fruit  is  of  good 
size,  round ;  of  a  fine  yellow  color  in  the  shade,  fine  dark 
crimson  next  the  sun  ;  juicy,  rich,  of  a  sweet,  vinous,  and 
delicious  flavor.  A  most  beautiful  and  superior  fruit. 
Early  in  September. 

36.  *YELLOW   RARERIPE. 

Large,  globular- formed  ;  yellow  in  the  shade,  dark  pur- 
plish red  next  the  sun  ;  very  handsome ;  flesh  sweet,  juicy, 
uncommonly  delicious  A  very  extraordinary  fruit.  The 
tree  bears  prodigious  crops.  One  of  the  best  of  all 
peaches.  It  ripens  10th  September.  There  are  many 
varieties  of  this  name,  and  but  few  or  none  equal. 


SECTION     II, 

This  Section  includes  those  Freestone  Peaches  which  ripen 
during  Mid-Autumn,  or  from  the  tenth  to  the  last  of 
September. 

37.  BRAINARD'S   LARGE   YELLOW. 

Large  ;  yellow  in  the  shade,  red  next  the  sun ;  of  excel- 
lent flavor ;  ripening  in  September.  A  fine  new  variety, 
which  I  received  from  Manchester,  of  Mr.  Lyman,  who  es- 
teems this  one  of  the  best  of  peaches. 

38.  COLUMBIA. 

A  large  and  very  singular  peach,  with  an  extremely 
rough  and  thick  skin,  of  a  dull  red  color,  marbled  with 
blotches  of  a  dark,  dusky  red ;  its  form  rather  flattened, 
with  a  suture  well  defined  ;  the  flesh  yellow,  melting,  juicy, 


190  NEW    AMERICAN    ORCHARDIST. 

rich,  fibrous,  and  well-flavored.  September.  This  peach 
is  a  curiosity.  Mr.  Coxe,  who  probably  originated  this 
variety,  calls  it  a  fruit  of  uncommon  excellence. 

39.  HOGG'S   MALACATUNE. 

Large ;  yellow  in  the  shade,  fine  red  next  the  sun.  The 
tree  is  very  productive.  This  variety  I  received  of  Mr.  Ly- 
man,  who  esteems  it  the  best  of  all  the  Malacatune  family 
known  to  him.  It  ripens  the  20th  September,  Raised 
by  Mr.  Thomas  Hogg,  of  New  York. 

40.  "LAFAYETTE  FREE. 

Size  medium  to  large;  round;  pale  in  the  shade,  fine 
dark  crimson  next  the  sun ;  flesh  very  juicy  and  delicious, 
and  deep  stained  with  crimson  throughout.  A  beautiful 
variety.  Last  of  August.  This  fine  fruit  was  received  of 
Mr.  Joseph  Beers.  It  much  resembles  the  Brandy  Peach. 

41.  *MALTA. 

PECHE  MALTE.  Dvh.    BELLE  DE  PARIS.  Bon  Jard. 

MALTE  DE  NORMANDIE.     Hort  Soc.  Cat. 

ITALIAN  PEACH  of  Mil.,  according  to  the  Pom.  Mag. 
The  fruit  is  above  the  medium  size ;  pale  yellowish 
green,  but  next  the  sun  somewhat  marbled  with  purplish 
red  ;  globular,  a  little  flattened,  encircled  with  a  slightly- 
depressed  suture ;  flesh  yellowish,  juicy,  rich,  vinous,  and 
of  superior  flavor.  An  excellent  and  most  productive  va- 
riety, ripening  in  September.  [Leaves  S.  Flowers  L.  p.] 

42.  *NIVETTE.    R.  M. 

VELOUTEE  TARDIVE,  Jard.  Fruit,  according  to  Bon  Jard. 
The  fruit  is  large,  a  little  oblong,  downy,  green  in  the 
shade,  and  deep  red  next  the  sun ;  the  flesh  firm,  saccha- 
rine, and  high-flavored.     A  most  superior  fruit,  and  highly 
deserving.     September.     [Leaves  G.    Flowers  S.] 

43.  RED   MAGDALEN   COURSON. 

MAGDELEINE  DE  COCRSON,  MAGDELEINE  ROUGX. 

PAYSANNE.     Bon  Jard.  p.  295. 

The  tree  is  vigorous  and  productive.  The  leaves  have 
deep  serratures,  and  are  without  glands ;  flowers  large  and 
pale;  the  fruit  is  rather  large,  round;  pale  yellow  in  the 
shade,  of  a  beautiful  red  next  the  sun  ;  flesh  firm  and  vinous. 
Beginning  of  September.  [Leaves  S.  Flowers  L.  p.] 

44.  WHITE   MALACATUNE.     Coxe. 

WHITE  RARERIPE.     Coxe* 

A  large  fruit  of  extraordinary  excellence ;  of  a  pale  yel- 
lowish white  color ;  the  flesh  yellowish  white,  firm,  melting, 


PEACHES. CLASS    I.  191 

rich,  and  of  excellent  flavor  ;  the  stone  is  not  unfrequently 
cracked.     Mr.  Coxe  states  that  it  is  the  most  admired  fruit 
of  the  season,  which  is  August,  and  that,  if  not  too  ripe, 
it  makes  a  most  delicious  preserve. 
45.   *YELLOW   RED   RARERIPE. 

The  tree  is  of  very  rapid  growth.  The  fruit  is  beautiful, 
of  a  large  size,  and  globular  form  ;  of  a  fine  yellow  or  gold- 
en color  in  the  shade,  but  dark  purplish  red  next  the  sun; 
the  flesh  deep  yellow,  rich,  sweet,  juicy,  and  of  a  most  de- 
licious flavor.  A  very  first-rate  and  extraordinary  variety. 
The  tree  is  a  great  bearer.  Ripe  middle  of  September. 


SECTION     III. 

This    Section   includes   late    Freestones,   or   those   which 
ripen  from  the  last  of  September  to  November. 

46.  *BELLE   DE  VITRY. 

ADMIRABLE.    Duh.     Coxe.     R.  M. 

A  large  fruit,  of  a  fine  red  color  next  the  sun,  yellowish 
white  in  the  shade;  the  form  globular,  divided  by  a  suture; 
a  broad,  deep  cavity  at  its  base;  the  flesh  is  white,  stained 
with  red  at  the  stone;  melting,  jaicy,  sweet,  vinous,  and 
excellent.  A  superior  fruit.  September. 

47.  *BEERS'S   LATE   RED    RARERIPE. 

Very  large,  one  of  the  largest  of  all  peaches ;  oblong ; 
white  in  the  shade,  pale  red  next  the  sun ;  very  juicy,  and 
fine-flavored.  The  tree  bears  well.  This  fine  fruit  I 
received  of  Mr.  Joseph  Beers,  of  Middletown,  New  Jersey. 
It  was  originated  by  him.  At  that  place  it  ripens  the 
15th  of  September,  and  will  here  ripen  on  the  25th. 

48.  *CRAWFORD'S  LATE   MALACATUNE. 
Very  large    and  handsome,  round;  fine  yellow  in  the 

shade,  dark  red  next  the  sun ;  flesh  yellow,  sweet,  juicy, 
excellent.  In  appearance  and  flesh,  it  resembles  Craw- 
ford's Early,  or  Tice's  Early,  and  is  the  largest,  finest,  very 
best,  and  most  productive  of  all  peaches;  and  so  esteemed 
at  Middletown,  New  Jersey,  from  whence,  and  from  Mr. 
Joseph  Beers,  I  received  this  fruit.  Ninety  of  these 


192  NEW    AMERICAN   ORCHARDIST. 

peaches  have  filled  a  basket  which  contains  over  three 
pecks.  Originated  by  William  Crawford,  Esq.,  of  that 
place.  It  there  ripens  the  20th  of  September,  and  will 
ripen  the  last  of  September  with  us. 

49.  *GOLDEN   RARERIPE. 

CAMD.EH. 

Large,  round,  very  beautiful ;  fine  yellow  in  the  shade, 
orange  or  red  next  the  sun ;  flesh  juicy,  sweet,  and  deli- 
cious. A  fruit  which  I  received  from  Mr.  Joseph  Beers, 
of  Middletown,  New  Jersey.  It  much  resembles  Crawford's 
Late  Malacatune,  and  ripens  a  week  previous.  The  tree 
bears  well,  but  is  not  so  extraordinary  for  its  productive- 
ness, as  is  that  excellent  variety. 

50.  *HEATH. 

KESRICK'S  HEATH. 

This  noble  variety  was  received  from  the  late  Gen.  Heath, 
of  Roxbury,  of  revolutionary  memory ;  hence  its  name. 
The  tree  is  very  vigorous,  and  extraordinarily  productive, 
and  is  probably  a  native.  The  fruit  is  very  large,  oblong, 
and  beautiful;  specimens  have  frequently  been  seen  weigh- 
ing half  a  pound ;  pale  yellowish  green  in  the  shade,  but 
beautiful  deep  crimson  or  violet  next  the  sun ;  unequally 
divided  by  a  slight  suture,  which  terminates  in  a  point;  the 
flesh  is  melting,  juicy,  rich,  vinous,  agreeably  acid,  and 
good.  A  capital  fruit.  Middle  of  September. 

51.  »LATE   ROBINSON   CRUSOE. 

Large,  round  ;  white  in  the  shade,  pale  red  next  the  sun  ; 
very  juicy  and  delicious.  The  tree  bears  very  extraordi- 
nary crops,  ripening  the  1st  of  October.  This  most  ex- 
cellent fruit  I  received  of  Colonel  Carr.  It  was  raised  by 
Dr.  Coxe,  of  Philadelphia,  from  stones  brought  by  Lieu- 
tenant Coxe,  of  the  United  States  navy,  from  the  Island  of 
Juan  Fernandez,  in  the  Pacific  Ocean  ;  hence  its  name. 

52.  MORRISANIA   POUND 

HOFFMAN'S. 

The  fruit  is  very  large,  round  ;  pale  green  in  the  shade, 
red  next  the  sun  ;  very  juicy  and  delicious;  ripening  late, 
about  the  middle  of  October.  Mr.  Floy  states  that  this 
variety  was  received  of  Gouverneur  Morris,  of  Morrisania, 
near  New  York;  but  it  was  originated  by  Martin  Hoffman, 
Esq.  [Leaves  G.  Flowers  S.] 


PEACHES. CLASS    I.  193 

53.  *SMOCK   FREE. 

Very  large  and  first-rate;  some  have  measured  12  inches 
iu  circuintereuce ;  oblong ;  pale  yellow  in  the  shade,  dark 
red  next  the  sun  ;  flesh  juicy,  fine,  a  little  acid.  One  of  the 
best  of  all  very  late  peaches,  and  so  esteemed  at  Mid- 
dletown,  New  Jersey,  from  whence,  and  from  Mr.  Beers, 
I  received  the  fruit.  It  there  ripens  from  the  last  of  Sep- 
tember to  the  15th  of  October.  Generally  this  fruit  will 
ripen  well  in  our  more  northern  climate;  but  in  some  years 
it  may  prove  too  late. 

54.  CHINA  FLAT  PEACH.    Hort.  Trans.  Braddick. 
JAVA  PEACH. 

A  most  singular  and  curious  peach,  which  is  said  to  be 
much  cultivated  and  esteemed  in  China.  The  diameter 
from  the  eye  to  the  stalk  is  less  than  three  quarters  of 
an  inch,  and  consists  wholly  of  the  stone  and  a  skin  which 
covers  it.  The  thickness  of  its  sides  is  one  inch  and  an 
eighth,  while  its  transverse  diameter  is  two  inches  and  a 
halt.  The  skin  is  pale  yellow,  mottled  with  red  next  the 
sun,  and  covered  with  hue  down ;  the  flesh  pale  yellow,  a 
beautiful  radiated  circle  of  fine  red  surrounding  the  stone, 
which  is  flatly  compressed,  small,  rough,  and  irregular. 
The  fruit  is  melting  and  good,  being  sweet  and  juicy,  with 
a  little  Noyeau  flavor  and  bitter  aroma.  In  1840,  this 
curious  variety  was  here  received  by  a  renewed  importa- 
tion from  Europe,  and  a  first-rate  source.  [Leaves  R. 
Flowers  L.J 

55.  ISPAHAN.     N.  Dull.    PI.  xxiv. 

FKCHEII  I>'!SPAHAN.     76. 

This  singular  tree  was  discovered  in  1799,  by  Brugniere 
and  Olivier,  at  Ispahan,  the  capital  of  Persia,  in  the  vast 
Royal  Gardens,  where  were  concentrated  most  of  the  fruits 
of  Asia.  The  branches  are  very  slender  and  numerous, 
ihe  leaves  very  narrow,  finely  serrated,  of  a  delicate  green 
color,  and  unlike  those  of  any  other  variety  known.  The 
fruit  is  nearly  spherical :  the  skin  of  a  whitish  green, 
slightly  downy;  flesh  greenish  white,  melting,  and  sepa- 
rates from  the  stone  ;  juice  abundant  and  delicious. 

53.  YELLOW  ADMIRABLE,  OR  APRICOT  PEACH 

Bon  Jard.  1828,  p.  293. 

ABRICOTEE,  ADMIRABLE  JAUNE,  PECHE  D'ORANGE. 
GROSSE  JAUNE,  PECHE  DE  BURAI,  SANDAME  HERMAPHRODITE. 
The  leaves  have  reniform   glands ;    flowers  large ;    the 
17 


194  NEW    AMERICAN    ORCHARDIST. 

fruit  is  very  large,  yellow  while  immature,  but  at  maturity 
a  little  laved  with  red  next  the  sun ;  the  flesh  firm,  yellow, 
with  a  little  of  the  flavor  of  the  apricot.  Very  late  and  fine. 

57.  CARDINALE.     N.  Duh.    PI.  ccxxxvu. 

CARDINALE  DE  FURSTENBERG.     Thompson. 

The  fruit  is  medium-sized,  flattened  at  its  summit ;  swoll- 
en on  one  side  of  the  suture ;  the  skin  dull  gray  violet,  very 
downy  and  hoary ;  the  flesh  marbled  with  violet  red,  but 
slightly  tinged  with  yellow  next- the  stone;  not  very  juicy, 
and  deficient  in  flavor,  in  the  climate  of  Paris,  where  it 
ripens  from  the  10th  to  the  20th  of  October.  In  warmer 
climates  it  is  good,  and  in  Italy  excellent.  A  variety  of 
the  Blood  Peach,  excellent  for  preserving.  [Leaves  S, 
Flowers  L.  p.] 

58.  DWARF   ORLEANS. 
PECHER  NAIN.    JV.  Duh.    PI.  cccci. 

A  singular  and  most  diminutive  tree.  Flowers  pale, 
large,  and  from  twelve  to  fifteen  lines  in  diameter ;  the 
flesh  juicy,  and  generally  bitter.  This  very  ordinary  fruit 
does  not  ripen  till  late,  the  middle  of  October.  It  is  only 
cultivated  for  curiosity ;  and  often  cultivated  in  a  pot,  and 
brought  with  its  fruit  to  the  table.  [Leaves  large,  S.] 

59.  *TETON   DE  VENUS. 

ROYALE. 

The  tree  is  one  of  the  most  vigorous  in  its  growth  known, 
and  very  productive.  The  fruit  is  large,  of  a  pale  yellow- 
ish green  in  the  shade,  bright  red,  darkly  marbled,  next  the 
sun;  form  globular,  a  little  lengthened  ;  it  is  encircled  by  a 
broad,  deep  suture,  terminating  in  a  large,  obtuse  point  at 
its  summit ;  the  flesh  melting,  of  a  greenish  yellow,  but  at 
the  stone  it  is  red  ;  and  of  a  sweet  and  excellent  flavor.  It 
ripens  early  in  October.  There  are  two  or  three  varieties 
bearing  this  name.  This  is  the  variety  described  in  the 
New  Duhamel,  and  a  most  superior  fruit. 


PEACHES. CLASS    II.  195 


CL.ASS   II. 

CLINGSTONES    OR    PAVIES,   OR    THOSE  PEACHES 
WHOSE  FLESH  ADHERES  TO  THE  STONE. 


This  class  of  peaches  is  preferred  to  all  others,  by  the 
inhabitants  of  warm  climates. 

60.  EARLY   NEWINGTON.     Coze. 

A  beautiful  fruit,  of  medium  size,  and  globular  form  ;  of 
a  white  color  in  the  shade,  but  red  next  the  sun  ;  the  flesh 
juicy,  rich,  and  high-flavored ;  the  stone  is  small.  Last 
of  July.  [Leaves  R.  Flowers  L.] 

61.  *CATHERINE.     R.  M.  Esq.     Pom.  Mag. 
OLDMIXON   CLINGSTONE. 

Fruit  large,  round,  variable ;  color  a  beautiful  red  next 
the  sun,  marbled  and  dashed  with  darker  shades;  pale  yel- 
low in  the  shade ;  flesh  very  white,  tinged  with  yellow,  but 
firm,  of  a  deep  crimson  next  the  stone ;  juice  abundant, 
and  of  a  very  rich  and  sweet  flavor ;  stone  middle-sized, 
roundish  oval,  very  slightly  pointed.  It  ripens  with  us 
in  September.  Mr.  Manning  has  stated  that  neither  this, 
the  Old  Newington,  nor  the  Oldmixon  Clingstone,  can 
be  distinguished  from  each  other  by  their  external  appear- 
ance, and  are  all  first-rate  fruits.  [Leaves  R.  Flowers  S.] 

62.  *DIANA. 

Very  large,  round ;  pale  in  the  shade,  fine  red  next  the 
sun ;  rich,  juicy,  vinous,  and  excellent.  The  tree  bears 
constantly  and  very  abundantly.  It  ripens  in  September. 

63.  *LAFAYETTE   CLINGSTONE. 

A  very  beautiful  fruit,  of  a  fine  yellow  color  in  the  shade  ; 
bright  red  next  the  sun ;  juicy,  and  of  excellent  flavor. 
The  tree  is  a  most  productive  and  excellent  variety.  August 
Sometimes  called  Meiggs's  Lafayette. 

64.  "LEMON   CLINGSTONE. 

PINE-APPLE,  OR  KENNEDY'S  LEMON. 

The  fruit  is  rather  large,  oblong,  and  pointed  ;  of  a  deep 
yellow  color  in  the  shade,  but  of  a  dark  fine  red  next  the 
sun ;  the  flesh  is  yellow,  rich,  vinous,  a  little  acid ;  it  is 
stained  with  red  next  the  stone.  September.  [Leaves  R. 
Flowers  S.] 

~ 


196  NEW   AMERICAN    ORCHARDIST. 

65.  *OLD  NEWINGTON. 

This  fruit  is  large  and  globular ;  pale  yellow  in  the 
shade,  but  of  a  fine  bright  red  next  the  sun,  sometimes 
marbled  with  deeper  red;  the  flesh  is  yellowish  white, 
very  juicy,  rich,  sweet,  and  well-flavored.  An  excellent 
fruit,  ripening  in  September,  and  productive.  [Leaves  S. 
Flowers  L.] 

66.  RODMAN'S   RED.     C. 

Large,  round,  and  very  beautiful;  pale  in  the  shade, 
fine  red  next  the  sun ;  juicy,  vinous,  very  delicious.  The 
tree  is  a  great  and  constant  bearer.  A  very  popular  fruit  at 
Philadelphia.  September. 

67.  *SPANISH.     C. 

A  large,  round  fruit,  of  a  pale  color  in  the  shade,  red  next 
the  sun,  and  very  beautiful ;  very  juicy,  sweet,  vinous,  and 
excellent.  The  tree  bears  moderately.  Early  in  October. 

68.  *WASHINGTON   CLINGSTONE. 

A  large  fruit;  its  color  inclining  to  white,  but  next  the 
sun  a  fine  blush ;  of  globular  from ;  flesh  melting,  juicy, 
sweet,  and  excellent.  A  superior  fruit,  ripening  in  Sep- 
tember. [Leaves  R.  Flowers  S.] 

69.  PA  VIE   JAUNE.     N.  Duh.     PL  CCCLXXXIX. 
PERSICA  NEWTONII.     76. 

PAVIE  AI.BEHGK,  PERSE^UE  JAUNE.     Bon  Jard. 

YELLOW  PERSE^DE. 

The  petioles  have  reniform  glands ;  the  fruit  is  very 
beautiful,  very  large,  round,  a  little  flattened  at  its  summit, 
and  marked  with  a  groove;  its  diameter  thirty-three  lines; 
the  skin  is  downy,  yellow  in  the  shade,  of  a  very  deep  red 
next  the  sun ;  the  flesh  yellow,  firm,  not  fibrous,  and  red  or 
of  a  blood  color  next  the  stone  ;  the  juice  abundant,  sweet, 
and  vinous.  The  stone  is  oval,  obtuse,  and  of  middling 
size.  Ripe  12th  September,  at  Paris.  Excellent  in  warm 
summers.  [Leaves  R.] 

70.  PAVIE   ADMIRABLE.     Bon  Jard. 

INCOMPARABLE  of  the  English  and  Lindley. 
The  fruit  is  large,  roundish,  swollen  on  one  side  ;  skin 
pale  yellow,  but  pale  red  shaded  with  light  scarlet  or  deep 
crimson  next  the  sun  ;  the  flesh  pale  yellow,  but  red  at  the 
stone;  juice  sugary,  and  well-flavored  ;  stone  roundish,  and 
almost  smooth.  It  ripens  at  the  time  of  the  Catherine. 
[Leaves  R.  Flowers  S.  P.] 


PEACHES. CLASS    II.  197 

71.  GROSSE  PERSEQUE.     Bon  Jard.  p.  298. 
PERSEQCE  ALLONGE.     Ib. 

The  tree  is  productive  in  unsheltered  situations ;  the 
fruit  large  and  oblong,  with  swellings  on  its  surface,  of  a 
red  color  next  the  sun.  It  requires  a  warm  exposition, 
and  will  ripen  with  us  late  in  September.  [Leaves  R. 
Flowers  S.] 

72.  PA  VIE  MAGDELEINE.     Bon  Jard.  p.  294, 296. 
PAVIE  BLANC. 

The  tree  is  vigorous ;  the  fruit  is  large  and  downy ;  white 
in  the  shade,  and  a  beautiful  red  next  the  sun ;  the  flesh 
white,  fine,  melting,  and  of  an  agreeable  musky  flavor. 
This  fruit  will  ripen  about  the  last  of  September.  [Leaves 
S.  Flowers  L.  P.] 

73.  MONSTROUS  POMPONNE.    Bon  Jard.  p.  297. 

PAVIE  DE  POMPONNE,  GROS  MELECOTON,  } 
GROS  PERSEQUE  ROUGE,  \ofthe  French. 

PAVIE  MONSTREUX,  PAVIE  CORSU,  ) 

The  fruit  is  the  largest  of  all  peaches,  and  often  termi- 
nates in  a  point  at  its  summit.  It  is  downy  ;  of  a  waxen  white 
color  in  the  shade,  of  a  very  lively  and  deep  red  next  the 
sun ;  the  flesh  is  firm,  and  excellent  cooked.  It  requires  a 
warm  exposition,  and  ripens,  in  favorable  seasons,  the  end 
of  October  at  Paris.  This  fruit  will  ripen  earlier  with  us. 
[Leaves  R.  Flowers  L.] 

74.  BLOOD  PEACH. 

Large,  oblong;  downy;  of  a  very  dark  violet  or  crim- 
son color  ;  flesh  dark  crimson  or  blood  red  to  the  stone; 
flavor  ordinary,  but  highly  valuable  and  beautiful  for 
preserving,  and  by  many  deemed  even  preferable  to  the 
quince.  The  tree  is  very  productive. 

75.  *HYSLOP'S   CLINGSTONE. 

The  trees  of  this  variety  are  vigorous  and  productive. 
The  fruit  is  large,  rather  oblong ;  of  a  white  color  in  the 
shade,  changing  to  fine  deep  red  next  the  sun ;  the  flesh 
melting,  very  juicy,  sweet,  vinous,  and  excellent.  This 
variety  ripens  in  October,  and  may  be  preserved  till  late  in 
November,  and  is  the  latest  variety  which  will  generally 
answer  in  Massachusetts. 

76.  *WILLIAMSON'S.     C. 

The  tree  is  very  extraordinary  productive.  The  fruit  is 
oblong,  of  good  size,  and  terminated  by  a  point;  very  white 


198  NEW   AMERICAN    ORCHARDIST. 

in  the  shade,  but  red  next  the  sun ;  very  juicy  and  fine-fla- 
vored.    Middle  of  October. 

77.  SMOCK   CLINGSTONE. 

Very  large,  oblong ;  yellow  in  the  shade,  dark  red  next 
the  sun  ;  flesh  juicy,  rich,  a  little  acid ;  one  of  the  best  of 
all  the  very  late  Clingstones,  and  so  deemed  at  Middle- 
town,  New  Jersey,  from  whence,  and  from  Mr.  Joseph 
Beers,  I  procured  the  fruit.  Raised  by  Mr.  Smock,  of 
that  place.  In  some  unfavorable  seasons,  this  excellent 
fruit  may  not  fully  mature  in  the  latitude  of  Boston,  ex- 
cept only  in  warm  situations.  New  and  very  productive, 

78.  HEATH  CLINGSTONE. 

The  fruit  is  very  large,  rather  oblong,  terminated  by  a 
point  at  its  summit ;  of  a  cream  color,  with  an  occasional 
blush  next  the  sun ;  the  flesh  is  tender,  melting,  extremely 
juicy,  and  rich.  It  ripens  late,  too  late  for  the  climate  of 
New  England,  except  in  very  favorable  seasons.  Mr.  Coxe 
informs  us  that  this  fruit  was  raised  from  a  stone  brought 
from  the  Mediterranean,  by  Mr.  Daniel  Heath,  and  in  his 
estimation  is  superior  to  all  other  peaches  known  ;  the  stone 
generally  opens,  and  the  fruit,  if  not  too  ripe,  is  one  of  the 
most  admired  preserved  in  sugar ;  that  it  ripens  in  Octo- 
ber, and  keeps  till  December.  [Leaves  R.  Flowers  S.] 


CLASS   III. 

ORNAMENTAL  VARIETIES  OF  THE  PEACH. 
79.     DOUBLE   FLOWERING   PEACH. 

PECHE  A  FLEURS  DOUBLES.     Bon  Jard. 
The   leaves   have  reniform  glands.     The  tree  is  culti- 
vated for  the  beauty  of  its  flowers,  which  are  often  semi- 
double  and  very  large.     Fruit  good  and  pretty  numerous. 
September. 
SO.     CHINESE    DOUBLE    FLOWERING    PEACH. 

AMYGDALIS  SINENSIS  PLEWO. 

A   new    and    beautiful    variety    of  Double    Flowering 
Peach,  lately  received  from  England. 
81.     AMYGDALUS  MACROCARP^E. 
8*.     AMYODALUS  ORIENTALIS 


PEACHES. CLASS    IV.  199 

CXASS   IV. 

ADDITIONAL  LIST  OF  PEACHES. 

Some  of  the  following  peaches   are  new.     They   are 

mostly  native  fruits,  a  small  portion  of  them  only  being 

of  foreign  origin.     All  of  them  are  undoubtedly  good,  and 

many  of  them  are  excellent.     Part  of  them  will  prove  very 

productive,  and  all  that  could  possibly  be  desired  in  this 

respect :  but  doubts  exist  in  relation  to  the  productiveness 

of  some  portion  of  them. 

ASTOR'S  SEEDLING.  Large;  round;  yellow  and  red;  de- 
licious. September. 

BELLE  CHEVEREUSE.  Large ;  red ;  vinous ;  excellent. 
August. 

BENNETT'S  RARERIPE.  Large ;  red  and  white ;  hand- 
some; productive.  Early. 

*BERGEN'S  YELLOW.    Yellow ;  fine.     September.    Extra 

BOURDINE.     Large  ;  round  ;  red  ;  sweet ;  vinous.     Sept. 

BRANDY  PEACH.  Beautiful  ;  medium  size ;  round  ;  deep 
red  ;  flesh  crimson ;  good.  August. 

BRODIE'S  C.  Beautiful ;  large  ;  round ;  red  ;  juicy ;  fine  ; 
moderately  productive.  September. 

CLINTON.     Fine  and  handsome.     September. 

CONGRESS  C.    Large  ;  red  ;  juicy  ;  fine ;  mod.  bearer.  Sept. 

DE  TONDENSIS.  Large;  fine;  first  quality;  red  and 
white  ;  moderately  productive.  September. 

Dix  PEACH.     Large;  productive;  first-rate. 

DOUBLE  SWALSH.  Medium  size ;  ovate ;  red ;  fine- 
flavored  ;  tolerably  productive. 

EAGLE'S    RED.      Beautiful;   large;   red;    fine.      Sept. 

EARLY  MIGNONNE.  A  small  variety  of  the  Grosse  Mig- 
nonne.  August. 

EARLY  YORK.     Large ;  excellent ;  mod.  bearer.     August. 

ENGLISH  CHANCELLOR.  Large  ;  oblong ;  red  ;  rich ; 
vinous. 

OILMAN'S  EARLY.  Ripe  soon  after  Nutmeg;  new;  pro- 
ductive; good.  August. 


200  NEW   AMERICAN    ORCHARDIST. 

GOLDEN  PURPLE  C.  Medium  size ;  beautiful ;  round  ; 
yellow,  dark  crimson ;  sweet ;  very  productive.  August. 
JOSE  SWEET.  A  fine  fruit. 

LADY  ANNE  STEWARD.     Handsome  and  fine. 

LATE  CHEVEREUSE.  Oblong  ;  medium  size  ;  red  :  good. 
September. 

LATE  PURPLE.  Medium  size;  round;  deep  red;  ex- 
cellent. September. 

MAGDELEINE  DE  BOLWILLER.  Medium  size  ;  red ;  ex- 
cellent. August. 

MAMMOTH  C      Large  ;  red ;  juicy  ;  fine.     September. 

MIFFLIN'S  PENNSYLVANIA.     Large;  fine ;  from  Penn. 

MIGNONNE  FRIZEE.  A  variety  of  the  Grosse  Mignonne; 
singular.  August. 

MOORE'S  RARERIPE.  Large;  round;  excellent;  produc- 
tive. September. 

MURRAY'S  MALACATUNE.     Large  and  fine. 

PETITE  MIGNONNE.  Small ;  round ;  yellow  and  red  ; 
productive  ;  excellent.  1st  of  August. 

PINCKNEY'S    C.    Very  large  ;  red  ;  excellent ;  late.     Oct. 

POOLE'S  LATE  FREE.  Large  and  excellent;  late;  from 
Philadelphia.  October. 

PRINCE'S  RED  RARERIPE.  Beautiful ;  round ;  red  ;  first- 
rate  ;  moderately  productive.  September. 

PRINCE'S  PARAGON.     Large ;  beautiful ;  new.  September. 

ST.  MICHAEL.     New ;  from  France. 

SPRING  GROVE.  Medium  size ;  round  ;  red  ;  fine ;  very 
early.  August. 

STRAWBERRY.  Beautiful ;  deep  red  ;  medium  size  ;  flesh 
crimson  ;  good.  August. 

SWEETWATER.     Medium  size ;  white ;  good.     August. 

TROTH'S  EARLY.  New;  very  early  and  fine;  a  Jersey 
fruit.  August. 

VAN  ZANDTS.  Large ;  red  and  white ;  excellent ; 
moderately  productive.  September. 

VINEUSE  DE  FROMENTIN.  Large;  oblong;  red  and 
white;  excellent;  moderately  productive.  1st  of  Sept. 


PEACHES. CULTIVATION.  201 

WARD'S  LATE  FREE.     Large   and  fine;  highly  esteemed 

in  Pennsylvania.     October. 

WELD'S  FREE.     Large ;  round ;  excellent.    September. 
WHITE    MAGDALEN.     Large ;    white    and    red ;    musky ; 

good.     August. 


CULTIVATION. 

The  peach  tree  is  usually  raised  by  planting  the  stones 
in  autumn.  Some,  however,  preserve  them  in  soil  exposed 
to  the  frosts  of  winter.  In  spring  they  are  cracked,  and 
either  sown  in  beds  or  planted  in  the  nursery,  in  rows  four 
feet  asunder,  and  about  a  foot  distant  in  the  row.  In  the 
same  year  or  the  year  following,  they  are  inoculated.  The 
peach  tree  is  usually  inoculated  on  the  peach  stock.  They 
are,  however,  sometimes  propagated  on  the  almond ;  some- 
times on  the  plum  stock.  Mozard,  according  to  Loudon, 
"  prefers  plum  stocks,  where  the  soil  is  strong  and  black  ;  " 
and  Dubreuil  recommends  a  plum  stock  for  a  clayey  soil, 
and  the  almond  stock  for  such  as  are  light  and  sandy. 
The  same  opinion  is  held  by  the  Montreuil  cultivators. 
At  Montreuil,  we  understand,  the  plum  stock  is  not  used, 
because  the  soil  is  dry.  Use  only  the  peach  stock  or  al- 
mond on  such  soils. 

Peaches  thrive  best  near  the  banks  of  rivers,  and  espe- 
cially those  of  brackish  water.  The  curculiones  are  stated 
to  avoid  a  moist  atmosphere  and  salt  air  on  the  borders  of 
rivers  or  the  sea. 

SOIL,  DISTANCE.  The  most  suitable  soil  for  the  peach 
tree  is  a  rich,  sandy  loam:  a  light  soil  answers  well.  The 
soil  of  Montreuil,  as  above  stated,  is  dry.  The  peach  tree 
will  not  flourish  on  a  cold,  stiff,  wet  soil.  On  such  a  soil 
they  may  grow  vigorously,  but  they  produce  but  little  fruit, 
and  that  of  ordinary  quality.  Some  assert  that  they  are 
more  uniformly  productive  on  the  north  side  of  hills,  as  it 
prevents  their  too  early  advancement  before  the  vernal 
frosts  are  past.  Ten  or  twelve  feet  asunder  is  deemed  a 
good  distance  for  the  peach  tree,  in  the  colder  latitudes; 
but  in  warmer  climes,  a  greater  distance  is  required. 


202  NEW   AMERICAN   ORCHARDIST. 

MALADIES.  The  maladies  to  which  the  peach  tree  is 
subject  are, 

1st.  The  Curculio.  For  the  remedies  for  this,  see  IN- 
SECTS, in  the  former  part  of  this  work. 

2d.  The  worm  which  feeds  on  the  sap-wood  beneath 
the  bark,  principally  near  the  surface  of  the  earth. 

The  worm  is  produced  by  a  fly  which,  from  the  middle 
of  June  to  the  first  of  August,  deposits  its  eggs  on  the 
bark  of  the  tree,  generally  at  its  root,  where  the  bark  is 
tender.  These  are  soon  hatched,  and  the  worm  shortly 
penetrates  beneath  the  bark,  where  it  commences  its  work 
of  destruction,  devouring  the  sap-wood  often  around  the 
whole  circumference  of  the  tree,  causing  the  gum  to  exude, 
and  often  death. 

Much  has  been  written  and  said  of  this  insect ;  yet  the 
prevention  is  very  easy,  provided  there  is  a  necessity  for 
it,  which  is  not  the  case  in  all  soils  and  situations.  It 
seems  with  us  only  an  occasional  evil,  and  the  remedies 
are  seldom  required.  Whenever  serious  suspicions  arise, 
let  every  tree  be  carefully  searched  at  the  surface  of  the 
earth,  and  the  worm  destroyed  by  probing  with  a  pen- 
knife or  pointed  wire.  A  bout  the  beginning  of  June,  form 
around  the  trunk  of  the  tree  a  small  conical  mound,  to  the 
height  of  eight  inches  or  a  foot  above  the  natural  surface 
of  the  earth.  Unleached  ashes,  which  might  be  preserved 
for  this  purpose,  are,  without  doubt,  the  best  and  most 
useful  substance,  and  each  tree  will  require  about  a  peck. 
Charcoal,  broken  small,  has  been  recommended;  also  cin- 
ders from  the  blacksmith's  forge,  to  be  placed  around  the 
trunk  for  protection.  But  any  thing  else,  even  a  small, 
conical  mound  of  soil,  is  found  to  answer.  The  design  of 
this  is,  to  protect  that  portion  of  the  tree  where  the  bark 
is  most  tender.  Let  this  mound  be  levelled  in  October,  and 
the  bark  will  harden  again  beneath  where  it  was  placed. 
I  am  inclined  to  believe  the  potash  wash,  before  described, 
would  answer  every  purpose,  as  it  does  with  the  apple  tree, 
if  applied  at  the  suitable  time,  also  the  wash  recommended 
by  Mr.  Lindley.  I  have  already  stated,  in  Section  XII.  of 
the  former  part  of  this  work,  that  in  those  soils  thus  in- 
fested, refuse  tobacco  has  been  applied  around  the  trunk 
of  the  tree  and  at  its  foot,  the  effluvium  of  which  has  been 
found  effectual  in  preventing  the  attacks  of  the  grub. 
Poudrette  has  also  been  applied  around  the  trunk,  the  am- 


PEACHES. CULTIVATION.  203 

monia  or  odor  of  which  has  proved  an  effectual  protection. 
Also  coal  tar.  A  gentleman  of  Nantucket  has  tried  it  on 
the  plank  of  his  ships  which  sail  to  the  Pacific,  to  preserve 
them  from  the  attacks  of  the  sea-worm.  The  odor  it  ex- 
hales is  powerful  and  lasting. 

Another  cheap,  easy,  and  effectual  mode  is  practised  by 
Mr.  Vose,  of  Dorchester.  About  the  last  of  May,  the  soil 
is  removed  to  the  depth  of  two  inches  round  the  trunk ;  a 
composition  of  clay,  ashes,  &.C.,  is  applied  with  a  brush, 
and  over  this  stiff  brown  paper  is  wrapped  around  the  tree 
to  the  height  of  a  foot,  and  the  earth  replaced.  Sharp 
sand  placed  around  the  trunk  of  the  tree,  in  a  small,  conical 
mound,  has,  it  is  stated,  been  found  an  effectual  protection, 
from  experiments  made  in  Pennsylvania.  And  from  ex- 
periments made  in  the  state  of  New  York  by  Mr.  Van  Rens- 
selaer,  it  appears  that  powdered  charcoal  placed  around 
the  trunk  to  the  depth  of  two  inches,  is  a  protection.  But 
the  scoria  from  the  blacksmith's  forge  would  probably 
prove  at  least  as  effectual.  Lastly,  lime  mortar,  mixed  with 
sulphur,  is  found  good.  And  common  lime  mortar  alone, 
applied  round  the  tree,  has  been  found  effectual.  With  us 
no  remedy  is  generally  needed. 

3d.  But  there  is  another  malady,  which  I  believe  is 
unknown  in  New  England,  or  at  least  I  have  never  seen 
or  heard  of  such  a  disease  with  us.  It  is  by  some  called 
the  yellows  ;  and,  according  to  Mr.  Coxe,  "  the  malady 
which  destroys  much  the  largest  portion  of  the  trees,  has 
hitherto  baffled  every  effort  to  subdue  it ;  neither  the 
source  nor  the  precise  character  of  the  disease  appears  to 
be  perfectly'  understood."  The  trees  are  further  stated  to 
languish,  the  leaves  turn  yellow,  and  they  perish  shortly. 
The  disease  is  contagious,  soon  spreading  through  the 
whole  orchard ;  and  if  trees  are  brought  from  a  sound 
nursery,  and  planted  on  the  same  land,  they  usually  perish 
during  the  first  season.  And  the  infected  soil  cannot  be 
again  occupied  as  a  peach  orchard,  until  some  years  of 
intermediate  cultivation.  The  only  remedy  I  have  heard 
of  for  the  destruction  of  this  disease,  is  to  destroy  at  once 
the  infectious  trees,  before  the  disease  is  communicated  to 
the  whole  orchard  ;  which,  according  to  Mr.  Prince,  of  the 
Linnsean  Botanic  Garden,  as  stated  in  Thachcr's  Orchard- 
ist,  is  at  the  time  the  trees  blossom  in  spring. 

4th.  The  blossoms  of  the  peach,  and  sometimes  the  tree 
itself,  are  liable  to  be  cut  off  by  winter,  or  by  spring  frosts, 


204  NEW    AMERICAN    ORCHARDIST. 

which  occur  after  the  sap  has  arisen ;  the  danger  in  this 
case  being  caused  by  the  occurrence  of  unusually  warm 
weather,  either  during  an  open  winter,  or  during  the 
progress  of  a  very  early  spring,  which  causes  the  tree  to 
advance  prematurely.  Those  trees  being  more  especially 
exposed  which  are  in  warm  and  sunny  expositions,  while 
those  trees  which  are  situated  on  the  north  sides  of  hills, 
the  most  exposed  to  cold  winds,  and  on  the  north  sides  of 
fences  and  of  buildings,  almost  invariably  escape.  I  have 
stated  elsewhere,  that  in  Switzerland  a  mound  of  earth  is 
sometimes  placed  over  the  roots  of  plants  in  autumn,  as  a 
protection  from  winter  frosts,  to  be  removed  in  spring. 
Completely  to  protect  the  tree,  and  to  insure  a  crop  of  fruit 
in  all  situations  and  seasons,  let  the  whole  surface  of  the 
earth  beneath  the  tree,  be  covered  to  the  depth  of  eight  or 
ten  inches,  either  with  leaves,  or  coarse,  strawy  manure,  or 
with  coarse  hay,  in  January  and  February,  and  when  hard 
frozen.  This  will  preserve  the  ground  in  a  frozen  state, 
and  effectually  retard  the  advancement  of  the  tree  till  the 
danger  is  past,  and  to  a  late  period  in  spring. 

PRUNING,  &,c.  In  our  climate  the  peach  is  almost  uni- 
versally cultivated  as  a  standard.  They  are  rarely  pruned 
at  all.  In  New  Jersey  and  Delaware,  also,  the  best  culti- 
vators prefer  to  leave  the  peach  trees  unpruned,  even  while 
standing  in  the  nursery,  that  they  may  spread  wide;  and 
some  there  are  who  prefer  close  planting.  There  they  are 
sometimes  renovated  by  heading  down,  after  they  have 
borne  two  crops,  for  the  production  of  new  and  more  fruit- 
ful wood.  This  operation  should  be  performed  in  spring. 
Trees  are  very  rarely  to  be  seen  trained  to  walls,  except  oc- 
casionally in  the  gardens  of  the  opulent. 

The  most  extensive  peach  orchard  which  has  come  to 
my  knowledge,  is  that  belonging  to  Messrs.  Isaac  Reeve 
and  Jacob  Ridgeway,  of  Philadelphia.  It  is  situated  forty- 
five  miles  below  the  city,  on  the  River  Delaware,  at  Dela- 
ware city,  and  contains  200  acres  of  trees,  in  different 
stages  of  growth.  In  1839,  they  gathered  from  this 
orchard  18,000  bushels  of  first-rate  fruit,  from  170  acres 
of  trees,  whereof  only  50  acres  were  then  in  full  bearing. 
When  the  fruit  has  attained  the  size  of  a  small  musket 
ball,  it  is  thinned.  One  of  those  gentlemen  informed  me, 
that  of  that  size,  they  had  gathered,  in  that  year,  700 
bushels,  by  measure,  of  the  immature  fruit.  By  this  judi- 
cious management,  while  the  amount  of  fruit  was  but  little 


PEACHES. CULTIVATION.  205 

diminished,  either  in  weight  or  measure,  its  size  and 
beauty  were  greatly  improved,  so  that  their  fruit  was  the 
handsomest  in  the  Philadelphia  market ;  and  during  the 
best  of  the  season,  much  of  it  was  sold  at  from  $4.50  to 
§6  the  basket,  of  three  pecks  in  measure.  Their  trees  are 
usually  transplanted  when  but  of  a  single  year's  growth 
from  the  bud ;  they  usually  produce  a  full  crop  of  fruit  in 
the  fourth  year  after  being  transplanted,  and  from  some 
of  their  trees  two  bushels  have  been  gathered  in  a  pingle 
year.  They  prefer  a  dry  soil,  light  and  friable,  on  a  foun- 
dation of  clay,  or  gravelly  clay,  a  good,  but  not  a  very  rich 
soil.  Like  all  other  good  cultivators,  the  whole  land  is 
always  kept  in  cultivation.  For  the  first  two  or  three  years, 
corn  is  raised  in  the  orchard,  but  afterwards  the  trees  are 
permitted  to  occupy  the  whole  ground,  nothing  being  suf- 
fered to  grow  beneath  their  shade,  as  this  would  rob  the 
fruit  of  its  nourishment.  In  Delaware,  where  the  climate 
is  warm  and  the  soil  good,  twenty  feet  asunder  is  the  suit- 
able distance  recommended  for  the  tree  ;  while  on  the 
eastern  or  Atlantic  side  of  New  Jersey,  sixteen  or  seven- 
teen feet  asunder  is  deemed  sufficient  by  some  of  their 
most  experienced  cultivators,  on  good  soils ;  while  farther 
north,  or  on  poorer  soils,  a  less  distance  will  suffice. 

To  render  peach  trees  very  productive,  it  has  been  rec- 
ommended to  shorten  the  new,  young  wood  in  July,  by 
cutting  in  a  few  inches ;  and  the  shoots  proceeding  from 
these  are  to  be  shortened  again  during  the  course  of  the 
summer.  This  mode  is  favorable  to  the  production  of 
fruit  buds,  and  the  trees  will  produce  more  abundant  crops 
the  following  year.  This  pruning  or  shortening  may  be 
most  profitably  performed  with  very  large  shears,  with  long 
handles,  such  as  are  used  for  clipping  hedges;  and  I  am 
persuaded  that,  with  such  an  instrument,  a  man  might 
prune  a  great  many  trees  in  a  day.  [See  INTRODUCTION, 
Section  VIII.  Subs.  4th.]  Mr.  Knight,  however,  recom- 
mends to  bend  downwards  the  young  and  luxuriant  shoots, 
instead  of  clipping :  they  thus  produce  the  finest  possible 
bearing  wood  for  the  second  year.  This  last  is  the  pref- 
erable mode.  [See  INTRODUCTION,  Section  VIII.  Subs.  3.] 
With  respect  to  trees  trained  to  walls,  Jean  Pierre  Sa- 
vard,  at  Montreuil,  according  to  Loudon,  varies  the  posi- 
tion of  the  branches  every  year,  by  elevating  to  a  greater 
angle  the  weak,  depressing  the  strong,  cutting  out  old, 
18 


206  NEW    AMERICAN    ORCHARDIST. 

naked,  or  useless  shoots;  thus  presenting  at  all  times  a 
well-baianced  tree. 

The  inference  is,  that  these  weakly  shoots,  by  being  thus 
elevated,  grow  stronger;  and  the  branches,  by  being  annu- 
ally bent  in  alternate  years,  become  more  fruitful  on  the 
principles  before  explained.  Girdling  increases  the  size, 
and  hastens  the  maturity  of  the  fruit ;  it  should  be  per- 
formed as  soon  as  the  tree  comes  into  leaf.  Its  effects, 
though  surprising,  are  ultimately  ruinous  to  the  branch  on 
which  the  operation  is  performed  ;  yet  it  may  be  sometimes 
advantageously  performed  on  alternate  branches  of  the 
same  tree  in  alternate  years.  And  there  are,  I  believe, 
certain  cases,  where  a  single  crop  of  very  early  fruit  will 
very  far  exceed  the  value  of  the  tree. 

M.  Noisette,  according  to  Mr.  Neill,  against  one  piece 
of  low  wall,  places  his  peach  trees,  five  feet  asunder,  and 
trains  them  all  obliquely,  and  in  one  direction,  at  an 
angle  of  45°.  The  growth  of  wood  being  thus  restrained, 
the  fruitfulness  is  promoted,  and  the  tree  falls  suddenly 
into  bearing,  and  bears  abundantly. 


NEC  TA  R  I  NE (Amygdalas  Nectarina.) 

The  nectarine  has  been  assigned  to  Persia ;  it  only 
differs  from  the  peach  in  possessing  a  very  smooth  and 
glossy  skin,  and  a  pulp  of  a  finer  consistence.  The  French 
consider  the  nectarine  (Peche  lisse)  as  one  and  the  same 
fruit  as  the  peach.  It  is  esteemed,  however,  by  some,  more 
wholesome  and  delicious.  According  to  some  authorities, 
its  name  is  derived  from  nectar,  which  was  supposed  to  be 
the  favorite  liquor  which  inspired  the  heathen  gods. 


CLASS    I. 

FREESTONE  NECTARINES. 
V^vWity  'i  •/».•'•"  -.--.-.i  -•• 

1.    AROMATIC.     Lindley. 

-   A  middle-sized  fruit,  inclining  to  globular;  deep  red  or 
blackish  brown  next  the  sun  ;  the  flesh  pale  straw,  but  red 


NECTARINES. CLASS    I.  207 

at  the  stone ;  juice  of  a  rich,  vinous  flavor.     [Leaves  R. 
Flowers  S.] 

2.  *EARLY   VIOLET.     Pom.  Mag.   Bon  Jat-d.  1828. 

VIOLETTE  HATIVE,  PETIT  VIOLETTE  HATIVE,  of  the  French. 

VIOLET,  LORD  SELBY'S  ELRUGE,  of  the  English 
The  tree  is  productive ;  its  size  generally  medium ; 
pale  yellowish  green,  but  dark  purplish  red  next  the  sun; 
flesh  whitish  yellow,  but  red  next  the  stone,  melting, 
juicy,  rich,  sweet,  vinous,  and  excellent.  August. 
[Leaves  R.  Flowers  S.J 

3.  *ELRUGE. 

One  of  the  very  best  of  nectarines ;  large,  roundish 
oval,  deep  violet  or  blood  color  next  the  sun  ;  flesh  whitish, 
melting,  very  juicy,  rich,  and  very  high-flavored.  August. 
[Leaves  R.] 

4.  FAIRCHILD'S   EARLY.     Lindky.     Forsyth. 
The  fruit  is  very  early,  and  very  small ;  globular;  yellow 

in  the  shade,  deep  scarlet  next  the  sun  ;  the  flesh  yellow, 
not  juicy,  but  well-flavored.     [Leaves  R.     Flowers  L,] 

5.  JAUNE    LISSE,   OR   ROUSSANNE.     Bon  Jard. 

SMOOTH  YELLOW. 

A  small  fruit ;  skin  smooth,  yellow,  a  little  washed  with 
red  next  the  sun.  Its  flavor  that  of  the  apricot.  It  ripens 
very  late  at  Paris,  where  it  requires  a  warm  exposition. 
[Leaves  R.  Flowers  L.] 

6.  *LEWIS'S   NECTARINE. 

A  fine  new  variety,  raised  from  the  stone  of  a  peach  by 
Mr.  Lewis,  of  Boston.  A  beautiful  fruit,  of  middle  size, 
heart-shaped ;  bright  yellow,  but  intense  red  mottled  next 
the  sun ;  flesh  of  a  fine  orange  color,  firm,  sweet ;  flavor 
very  pleasant  and  peculiar. 

7.  *PERKINS'S   SEEDLING. 

A  seedling  raised  by  S.  G.  Perkins,  Esq.,  from  the 
Lewis's  Nectarine.  A  very  large,  beautiful,  fine  fruit, 
globular,  bright  yellow,  of  a  dark  purple  crimson  next 
the  sun. 

8.  *PITMASTON   ORANGE  NECTARINE.     Land. 

Hort.  Trans. 

A  new  and  beautiful  fruit,  of  good  size,  globular,  or  heart- 
shaped,  pointed  ;  of  a  fine  yellow  color,  but  dark  crimson 
or  purple  next  the  sun  ;  flesh  golden  yellow,  but  red  next 
the  stone  ;  melting,  juicy,  saccharine,  high-flavored. 


208  NEW    AMERICAN    ORCHARD1ST. 

9.  *SCARLET.     For.     Lindley. 

A  middle-sized  fruit,  rather  ovate,  of  a  fine  deep  scarlet 
next  the  sun ;  the  flesh  greenish  white,  but  red  at  the  stone ; 
saccharine  and  well-flavored.  [Leaves  R.  Flowers  S.] 

10.  TEMPLE'S.     For.     Lindley. 

A  fruit  below  medium  size,  rather  oblong ;  of  a  pale  red 
color  next  the  sun ;  the  flesh  white ;  it  shrivels  at  matu- 
rity ;  very  juicy,  rich,  and  of  fine  flavor.  [Leaves  R.  Flow- 
ers S.] 

11.  *WHITE  OR  FLANDERS  NECTARINE.    Pom. 
Mag.     Hooker.     Lind. 

NEW  WHITE,  EMMERSON'S  NEW  WHITE.     Lind.    P.  Mag. 
A  middle-sized,  roundish,  very  pale  fruit,  slightly  tinged 
with  red  next  the  sun ;  flesh  tender  and  juicy,  with  a  fine 
vinous  flavor.     [Leaves  R.    Flowers  L.] 


CLASS    II. 

CLINGSTONES,  OR  PA  VIES. 

1£.     VIOLETTE   CERISE.     N.  Duh.    Bon  Jard. 

The  flowers  are  small  and  delicate.  A  very  small  fruit, 
the  size  of  a  Green  Gage  plum;  very  beautiful,  of  a  fine 
cherry  red  next  the  sun ;  good,  but  not  high-flavored. 
[Leaves  R.  Flowers  S.] 

13.  *GOLDEN.     For.     Lindley. 

Rather  large,  globular,  ovate,  orange  in  the  shade,  bright 
scarlet,  marked  with  deep  red,  next  the  sun  ;  flesh  firm, 
yellow,  pale  red  at  the  stone,  and  of  good  flavor.  [Leaves 
R.  Flowers  S.] 

14.  GROSSE  VIOLETTE.     Bon  Jard.  p.  298. 

VIOLETTE  DE  CODRSON,  BRUGNON  GROSSE  VIOLETTE,  Ib. 
The  fruit  rather  larger  and  its  flavor  less  vinous  than  the 
Violette  Hative,  (Early  Violet.}   Its  skin  is  more  marbled, 
and  washed  with  violet  red.     Its  maturity  is  also  later  ;  or 
the  15th  September.    [Leaves  R.   Flowers  S.] 

15.  ITALIAN.     Lindley.     Forsyth. 

BRUGNON.     For. 
A  large,  globular,  pale  yellow  fruit,  marked  with  dark 


NECTARINES. CLASS    II.  209 

red  next  the  sun ;  of  a  firm  yellow  flesh,  red  at  the  stone, 
juicy,  rich,  and  good.  It  may  ripen  here  in  August. 
[Leaves  R.  Flowers  S.] 

16.  RED    ROMAN.     Lindley.     For. 

A  very  large,  globular  fruit,  dark  red  or  purple  next  the 
sun,  yellowish  in  the  shade  ;  flesh  yellowish,  but  red  next 
the  stone  ;  juicy,  saccharine,  and  vinous.  Early  in  Sep- 
tember. [Leaves  R.  Flowers  L.] 

17.  SCARLET   NEWINGTON.     Lind.     For. 

NEWINGTON,  LATE  NEWINGTON. 

The  fruit  is  rather  large,  globular,  fine  yellow,  but 
bright  red  marbled  next  the  sun ;  of  a  firm  pale  yellow 
flesh,  but  red  at  the  stone ;  juicy,  rich,  sweet,  vinous,  and 
excellent.  Early  in  September.  [Leaves  S.  Flowers  L.] 

18.  TAWNY   NEWINGTON.     Lindley. 

Pretty  large,  somewhat  ovate;  tawny-colored,  marbled 
with  dull  red  or  orange  next  the  sun ;  flesh  pale  yellow, 
but  red  at  the  stone ;  very  juicy,  sugary,  and  of  a  most 
delicious  flavor.  Ripening  early  in  August.  [Leaves  S. 
Flowers  L.] 

19.  VERMASH.     Hooker.     Pom.  Land.    PI.  xxix. 
Not  the  Vermash  or  Peterborough  of  Mr.  Forsyth.    The 

tree  is  very  fertile ;  a  small,  roundish  fruit ;  skin  very 
smooth,  intense  red  next  the  sun  ;  flesh  white,  but  red  at 
the  stone,  of  a  high,  delicate  flavor,  melting,  juicy,  sweet, 
relieved  by  an  agreeable  acid.  Esteemed  by  Mr.  Padley 
one  of  the  best  known.  It  succeeds  the  Early  Violet. 
[Flowers  L.] 

20.  VIOLET    MUSK.     Bon  Jard. 

BRUGNON  VIOLET  MCSQUJEE,  BRUOSON  MCS^UE,  Ib. 
RED   ROMAN  of  Forsyth. 

The  fruit  is  as  large  as  the  Grosse  Violette,  but  brighter 
and  of  a  more  lively  red  next  the  sun  ;  the  skin  very 
smooth,  amber  color  in  the  shade ;  the  flesh  yellow,  but  red 
at  the  stone ;  saccharine,  vinous,  musky.  September. 
[Leaves  R.  Flowers  L.] 


CULTIVATION. 

The  nectarine,  owing  to  the  smoothness  of  its  skin,  is, 
like  the  plum,  extremely  liable  to  the  destructive  attacks  of 

18* 


210  NEW    AMERICAN    ORCHARDIST. 

the  curculio.  For  the  preventives,  see  CURCULIO,  in  the 
former  part  of  this  work.  The  soil,  cultivation,  uses,  &c., 
are  the  same  as  the  peach.  They  are  usually  inoculated 
on  the  nectarine,  plum,  or  peach  stock. 


ALMOND.  —  (Amygdalus.) 

The  almond,  according  to  the  best  authorities,  is  a  na- 
tive of  Asia.  It  is  extensively  cultivated  in  the  south  of 
Europe  and  Barbary,  as  a  fruit  tree,  for  its  kernel,  both  for 
domestic  use  and  for  exportation.  The  tree  bears  a  stri- 
king resemblance  to  the  peach  ;  the  leaves,  also,  much  re- 
semble those  of  the  peach,  but  are  more  smooth,  and  of  a 
bright,  shining  green  ;  their  lower  serratures  are  glandular. 
The  sweet  almonds  are  used  for  the  dessert,  for  confection- 
ary, and  for  perfumery.  The  bitter  almonds  are  used  in 
medicine.  They  abound  in  prussic  acid,  and  form  the 
basis  of  the  delicious  cordial  called  -Creme  de  Noyeau, 
This  liquor,  however,  is  also  made  of  the  kernels  of  the 
peach.  [See  PEACH.]  The  common  almond,  and  the  hard- 
shelled  sweet  almond,  are  planted  principally  as  stocks  for 
the  inoculation  of  the  better  varieties  of  almonds  and  the 
peach.  The  almond  is  enveloped  in  a  pulp  of  ordinary 
flavor.  The  principal  kinds  recommended  are  the  fol- 
lowing :  — 

1.  SWEET     SOFT-SHELLED    ALMOND.      Lind. 
AMANDE  SULTAN  A  COQUE  TENDRE. 

The  shell  is  large,  about  an  inch  and  a  half  in  length  ; 
it  is  flattened  on  one  side,  and  rounded  on  the  other ;  it  is 
smooth  and  tender ;  the  kernel  is  sweet  and  good.  This 
sort  is  said  to  be  much  cultivated  in  France  for  food. 

2.  AMANDE     PRINCESSE,    ou    DES    DAMES. 

Bon  Jard. 

AMANDE  DES  DAMES.    Jf.  Duh;  PI.  L«V, 
The  fruit  is  two  inches  in  length ;  the  shell  is  oval,  and 
over  an  inch  in  length  ;  it  is  soft  and  porous ;  the  kernel  is 


ALMONDS.  /ill 

soft,  sweet,  and  excellent.  This  is  said  to  be  much  culti- 
vated in  the  south  of  France  for  exportation.  This  fruit 
is  recommended  as  one  of  the  best  for  cultivation. 

3.  AMANDE  SULTAN. 

This  variety  much  resembles  the  Amande  Princesse,  but 
is  not  so  large. 

4.  AMANDE   PISTACHE. 

Resembles  the  Amande  Princesse,  but  is  of  small  size. 

5.  BITTER   ALMOND. 

AMANDE  AMERE. 

Of  this  variety  there  are  several ;  the  two  principal  which 
are  enumerated,  are  the  following  :  — 

6.  BITTER   SOFT-SHELLED   ALMOND. 

AMANDE  AMERE  A  COQUE  TENDRE. 

7.  BITTER   HARD-SHELLED   ALMOND. 

AMANDE  AMERE  A  COQCE  DURE. 

8.  PEACH    ALMOND. 

AMANDE  PECHER. 

These  are  hybrids,  produced  between  the  almond  and 
peach ;  some  are  large,  juicy,  but  of  bitter  flavor ;  some 
are  tolerable  for  eating,  with  sweet  kernels. 

9.  GREAT   DOUBLE   FLOWERING   ALMOND. 

AMANDIER  A  GRAND  FLEUR.  .V.  Duh.  PI.  CCCLMXH. 
This  new  variety  originated  at  the  Luxembourg;  the 
tree  is  of  fine  form ;  its  bark  shining,  its  leaves  large ;  the 
flowers  are  superb,  of  a  beautiful  white,  and  two  inches  in 
diameter  ;  the  fruit  is  small,  oval,  obtuse,  downy ;  its  shell 
very  hard,  the  kernel  plump,  sweet,  and  good.  Nothing  is 
more  beautiful  than  this  almond  in  spring ;  it  merits  a  dis- 
tinguished place  among  the  trees  of  ornament. 

10.  DWARF   DOUBLE   FLOWERING   ALMOND. 

AMASDIER  DE  GEORGIE.  JV".  Duh.  PI.  xcn. 
This  is  one  of  the  most  ornamental  of  all  shrubs ;  it 
blossoms  very  early  in  spring,  and  the  whole  young  wood  is 
covered  with  the  red  blossoms,  which  are  extremely  double, 
and  resemble  small  roses ;  their  diameter  is  about  an  inch. 
This  variety  has  some  single  blossoms,  which  produce  a 
fruit  which  is  oblong,  pointed,  and  about  an  inch  and  a 
quarter  in  length  ;  its  skin  green  and  downy ;  it  contains 
an  almond  which  is  bitter. 


212  NEW    AMERICAN    ORCHARDIST. 


CULTIVATION. 

The  varieties  of  almond  are  propagated  by  inoculation, 
either  on  the  native  stocks  of  the  common  almond,  or  on 
stocks  of  the  peach  or  plum.  Their  cultivation  is  the  same 
as  that  prescribed  for  the  peach  ;  they  are  equally  as  hardy. 


APRICOT.  —  (Armenian.) 

The  apricot  is  a  low  tree,  of  very  irregular  growth ;  the 
leaves  are  broad,  roundish,  pointed,  glandular,  serrated ; 
their  petioles  tinged  with  red ;  the  flowers  are  sessile,  of 
a  white  color,  tinged  with  red ;  they  appear  very  early ;  the 
fruit  is  round,  its  color  varying  from  white  to  yellow,  and 
red  ;  it  somewhat  resembles  a  peach,  but  its  flesh  is  firmer ; 
its  hard,  smooth,  compressed  stone  resembles  that  of  a  plum. 
It  ripens  in  July  in  the  latitude  of  Boston. 

According  to  Phillips,  it  may  derive  its  name  from 
prcBcox,  or  early  fruit;  or,  by  corruption,  a  prcecox;  hence 
apricock,  or  apricot.  Its  native  place  has  been  assigned 
to  Armenia.  M.  L.  Legnier,  however,  asserts,  says  Phillips, 
that  it  is  not  known  to  grow  in  the  natural  state  in  any  part 
of  Armenia.  The  inhabitants  of  the  deserts  called  oases, 
gather  and  dry  large  quantities  of  apricots,  which  they 
bring  down  to  Egypt  for  sale ;  it  there  grows  spontaneous- 
ly ;  hence  Legnier  assigns  it  to  Arabia.  Pallas  states  it 
to  be  a  native  of  Caucasus,  the  mountains  there  being  cov- 
ered with  it  to  their  tops.  Grosier  says  it  covers  the  bar- 
ren mountains  west  of  Pekin.  (Phillips.)  Regnier.and 
Sickler,  says  Loudon,  assign  it  a  parallel  between  the 
(Niger  and  Atlas.) 

USES.  As  a  dessert  fruit,  the  apricot  is  esteemed  next 
to  the  peach ;  it  is  also  esteemed  a  most  superior  fruit,  when 
used  in  pastry,  for  marmalade,  jellies,  and  preserves ;  it  is 
also  stated  to  make  a  delicious  liqueur.  In  France  and 
Germany,  according  to  Dr.  Willich,  the  Orange  Apricot  is 
usually  preserved  in  a  dried  state  for  winter,  when  they 


APRICOT.  213 

form  a  delicious  ingredient  in  pies,  tarts,  &,c.  The  Chi- 
nese, we  are  told,  form  lozenges  from  the  clarified  juice, 
which,  dissolved  in  water,  yield  a  cool,  refreshing  beverage. 
Oil  is  also  extracted  from  the  kernel ;  and  Loudon  informs 
us,  that  the  young  shoots  yield  a  fine  golden-cinnamon 
color  to  wool. 

VARIETIES. 

1.  ALBERGE   APRICOT.     Bon  Jard. 

A  large  tree,  and  very  productive.  The  flesh  is  melting, 
vinous,  and  excellent  for  preserving.  The  kernel  is  large 
and  bitter.  Early  in  August.  There  are  two  varieties 
superior  in  size  and  flavor ;  that  ofMontgamet  and  of  Tours. 

2.  ALGIERS.     For. 

An  oval  fruit,  flattened  or  compressed,  of  a  straw  color ; 
juicy  and  high-flavored. 

3.  ANGOUMOIS.     Lind.     Bon  Jard.  p.  305. 
PURPLE  ABRICOT.  Lind.     ALEXANDRIAN.  Ib. 
ABRICOT  VIOLETTE.  Lux.   Cat. 

BLACK  APRICOT.  For. 

A  small,  globular,  downy  fruit,  a  little  oblong;  of  a  pale 
red  color,  becoming  deep  red  or  purple  next  the  sun  ;  the 
flesh  pale  red,  but  orange  next  the  stone,  a  little  acid,  but 
good,  with  a  strong  odor  ;  the  kernel  is  sweet,  and  the 
fruit  looks  at  a  little  distance  like  an  Orleans  plum.  Early 
in  July. 

4.  *BRUSSELS.     For. 

Highly  esteemed  for  its  productiveness.  A  middle-sized 
fruit,  of  a  red  color  next  the  sun,  covered  with  numerous 
dark  spots ;  the  flesh  is  yellow,  and  of  a  brisk  flavor.  It 
separates  from  the  stone  ;  the  kernel  is  bitter. 

5.  *CRUFT'S   LATE   APRICOT. 

A  large  and  very  superior  fruit,  which  lately  originated 
in  the  garden  of  Edward  Cruft,  Esq.,  in  Boston.  Very 
rich,  juicy,  sweet ;  and,  in  the  opinion  of  the  best  of  judges, 
a  variety  of  surpassing  excellence.  August  15. 

6.  EARLY    MASCULINE.     Bon  Jard. 

ABRICOTIN,  ABRICOT  PRECOCE,  ABKICOT  HATIF  MPS^UE,  of  the 

French. 

RED  MASCULINE.  Lind. 

A  small,  nearly  globular  fruit,  vermilion  color  next  the 
sun,  yellowish  in  the  shade;  the  flesh  is  yellowish,  of  me- 


214  NEW   AMERICAN    ORCHARDIST. 

dium  quality;  flavor  musky;  kernel  bitter.    Its  chief  merit 
is  its  early  maturity.     Beginning  of  July. 

7.  GROS   MUSCH.     Bon  Jard.  p.  306. 

The  tree  is  vigorous ;  the  fruit  perfumed  ;  on  one  side 
deeply  grooved ;  it  is  contracted  on  the  other ;  a  freestone ; 
the  kernel  is  sweet.  July. 

8.  HEMSKIRKE.     Pom.  Mag. 

Origin  unknown;  it  bears  freely,  ripening  early,  of  a 
high,  luscious  flavor,  superior  even  to  that  of  the  Moorpark. 
Middle-sized,  roundish,  slightly  compressed ;  its  color  and 
form  that  of  the  Moorpark  ;  flesh  bright  deep  orange ;  ten- 
der, juicy,  with  a  particularly  rich,  delicate  flavor,  resem- 
bling that  of  the  Green  Gage  plum  ;  kernel  sweet.  July. 

9.  *LARGE   EARLY   APRICOT. 

ABRICOT  GROS  PRECOCE.    ABRICOT  DK  ST.  JEAN  ROUGE. 
ABRICOT  GROS  D'ALEXANDRIE,  in  Provence.  Pom.  Mag. 
Fruit  medium-sized,  compressed,  a  little  oblong;  skin 
downy  ;  fine  bright  orange,  with  spots  of  red  next  the  sun, 
pale  orange  in  the  shade ;  flesh  orange-colored,  juicy,  rich, 
and  parting  from  the  stone.     Ripe  at  midsummer,  or  on 
St.  John's  day ;  hence  its  name. 

10.  *MOORPARK.     Hooker's  Pom.  Land. 
ANSON'S,  TEMPLE'S,  DUNMORE'S  BREDA,  Ib. 

The  tree  is  extraordinarily  productive;  the  fruit  is  very 
large,  of  a  bright  orange  or  gold  color,  with  dark  spots  next 
the  sun  ;  flesh  orange  color,  melting,  and  excellent ;  the 
stone  is  large ;  there  is  a  pervious  longitudinal  passage 
through  it,  through  which  a  needle  may  be  passed.  It  is 
in  the  edge  of  the  stone,  a  little  aside  from  the  centre. 

11.  MUSCH   MUSCH.     Bon  Jard. 

Brought,  a  few  years  since,  from  the  city  of  Musch,  on  the 
frontiers  of  Turkey,  on  the  side  of  Persia.  It  is  round, 
deep  yellow,  remarkable  for  the  transparency  of  its  pulp, 
through  which  the  stone  is  visible;  the  flesh  is  very  fine 
and  agreeable.  Early  in  July. 

12.  ORANGE.     Lindley. 

EARLY  ORANGE,  ROYAL  ORANGE,  ROYAL  GEORGE. 
The  fruit  is  larger  than  the  Masculine,  roundish  ;  color 
orange,  spotted  with  red  or  dark  purple  next  the  sun  ;  the 
flesh  deep  orange,  succulent,  and  well-flavored ;  not  per- 
fectly a  freestone;  kernel  sweet. 


APRICOT.  215 

13.  *PEACH  APRICOT.    N.  Duh.  PI.  civ.   Bon  Jard 

ABRICOT  PECHE.  II.     DE  NANCV. 

The  best  and  the  largest  of  all  apricots.  Form  variable, 
generally  flattened ;  skin  slightly  downy ;  of  a  fawn  color 
next  the  sun,  with  reddish  spots ;  flesh  fawn  color,  yellow, 
melting,  excellent ;  neither  dry  nor  clammy,  like  most  apri- 
cots; juice  abundant,  high-flavored,  peculiar.  Excellent. 
Early  in  August.  All  authors  concur  in  this  description. 

14.  PORTUGAL.     Bon  Jard. 

ABRICOT  DE  PORTUGAL,  OR  MALE.    Bon  Jard. 
A  small,  globular  fruit;  flesh  melting  and  good.     Aug. 

15.  PROVENCE.     Bon  Jard. 

A  small  fruit ;  flesh  yellow,  sometimes  a  little  dry,  but 
of  a  sweet,  vinous  flavor ;  stone  rugged ;  kernel  sweet.  July. 

16.  ROMAN.     Pom.  Mag.     Lindley.     Bon  Jard. 
ABRICOT  COMMON.     Bon  Jard. 

BLOTCHED  LEAVED  TURKEY.     Lind.  and  Pom.  Mag. 
A  vigorous  tree,  a  large  fruit  in  well-cultivated  ground, 
superior  to  the  Angoumois,  but  insipid  when  too  ripe ;  ker- 
nel bitter.     July.     A  productive  variety. 

17.  ROYAL.     Bon  Jard.     Pom.  Mag. 

A  new  variety,  obtained  at  the  Luxembourg ;  better  than 
the  Peach  apricot.  The  fruit  is  next  in  size  to  the  Moor- 
park  ;  rather  oval,  compressed  ;  dull  yellow,  slightly  red  ; 
the  flesh  pale  orange,  firm,  juicy,  sweet,  and  high-flavored, 
with  a  slight  acid ;  kernel  slightly  bitter. 

18.  *ROYAL  PERSIAN.     Hart.  Soc.  Cat.    Bon  Jard. 

BREDA.  Hort.  Soc.   Cat. 
HOLLANDE,  AMANDE  AVELINE,  Bon  Jurd. 
This  fruit  is  small ;  flesh  yellow,  melting,  vinous,  having 
the  taste  of  the  Aveline  or  Filbert ;  kernel  sweet.     July. 

19.  TURKEY.     Pom.  Mag. 
LARGE  TURKEV.     Hooker's  Pom.  Lond. 

"  An  excellent  apricot,  scarcely  known,"  little  inferior 
to  the  Moorpark.  Fruit  middle-sized,  very  handsome,  deep 
yellow,  with  rich  orange  red  blotches  next  the  sun ;  the 
form  globular  ;  the  flesh  yellow,  firm,  juicy,  sweet,  with 
a  little  acid,  very  rich,  and  excellent ;  a  freestone  ;  kernel 
sweet  as  an  almond. 

20.  *WHITE   APRICOT.     Bon  Jurd. 

ABRICOT  BLANC.    Bon  Jard. 
The  flesh  is  whiter   than   the  Angoumois,  and  better, 


216  NEW   AMERICAN    ORCHARDIST. 

having  a  little  of  the  flavor  of  the  peach.     It  ripens  a  little 
after  the  Early  Masculine. 


CULTIVATION. 

The  apricot  is  generally  inoculated  either  on  the  apri- 
cot, plum,  or  peach  stock ;  the  soil,  and  the  maladies  to 
which  they  are  sometimes  subject,  are  similar  to  the  peach, 
but  from  the  smooth  skin  which  they  possess,  they  are  more 
liable  to  the  attacks  of  the  Curculio.  For  the  preventives, 
see  CURCULIO,  in  the  former  part  of  this  work. 

SOIL,  &,c.  The  apricot  requires  a  rich,  black  mould. 
They  will  not  flourish  in  a  sandy,  gravelly,  or  cold,  damp 
soil.  The  distances  asunder  to  which  they  ought  to  be 
set,  and  their  cultivation,  are  similar  to  that  of  the  peach. 


PLUM.  —  (Prunus.) 

The  plum  tree  rises  to  a  height  of  from  fifteen  to  eigh- 
teen feet,  with  moderately  spreading  branches.  The  leaves 
are  ovate,  serrated ;  the  petioles  short ;  the  flowers  are 
white.  The  fruit  is  a  drupe ;  its  color  varying  from  white 
or  yellow  to  red,  to  blue,  or  to  black ;  the  pulp  is  sweet  or 
subacid;  the  stone  smooth,  ovate,  pointed,  compressed. 
Mr.  Knight  and  others  consider  the  Sloe  Plum  (P.  spinosa) 
as  the  parent,  not  only  of  the  Bullace,  (P.  insititia,)  but  of 
all  the  varieties  of  the  English  plums,  (P.  domestica.)  The 
plum  tree  is  supposed  to  be  originally  from  Asia,  but  is  also 
found  growing  in  a  wild  state  in  North  America.  It  is 
more  hardy  than  the  peach,  as  it  flourishes  in  Canada  ;  from 
the  confines  of  the  tropics  to  high  northern  latitudes. 

USES.  The  finest  varieties  are  esteemed  a  delicious 
dessert  fruit ;  the  more  ordinary  varieties  are  used  for  pies, 
tarts,  preserves,  &-c.  The  Perdrigons,  the  Q,uetsches,  or 


PLUMS.  217 

prunes,  are  dried,  and  in  this  state  may  be  long  preserved ; 
they  are  imported  principally  from  Spain,  Portugal,  and 
Marseilles.  Prunes  are  deemed  extremely  wholesome  food, 
and  possessed  of  considerable  medicinal  efficacy.  In  the 
preparation  of  prunes,  the  perfectly  ripe  and  sound  fruit  is 
arranged  singly,  and  without  being  allowed  to  touch  each 
other,  on  plates  of  tin  or  iron ;  these  are  placed  in  an  oven 
after  the  bread  is  taken  out,  and  they  are  occasionally 
moved  or  turned.  When  taken  from  the  oven,  if  not  suf- 
ficiently dry,  they  are  exposed  to  the  influence  of  the  sun, 
and  when  cold,  they  are  packed  in  boxes.  Prunes  may  be 
made  even  of  any  kind  of  plum.  Brignoles  are  prepared 
in  Provence  from  the  Perdrigons,  which  possess  a  very 
sweet  taste.  The  skins  being  first  separated  by  a  momen- 
tary immersion  in  boiling  water,  and  the  stones  being  ex- 
tracted, they  are  afterwards  dried  and  preserved  in  the  same 
manner  as  prunes. 

Ripe  plums  are  deemed  wholesome,  if  eaten  in  moderate 
quantities;  but  unripe  plums  are  extremely  unwholesome, 
more  so,  it  is  said,  than  any  other  kind  of  unripe  fruit,  pro- 
ducing dysentery,  &c.  The  plum  is  said  also  to  be  capable 
of  producing  a  good  wine ;  good  brandy  is  also  procured 
from  it  by  distillation.  Plums  and  peaches,  it  is  asserted, 
may  be  preserved  a  year,  by  placing  them  in  earthen  ves- 
sels as  soon  as  gathered  from  the  tree;  equal  parts  of  honey 
and  spring  water,  intimately  incorporated,  to  be  poured 
over  them,  and  the  vessels  closely  covered.  The  wood  of 
this  tree  is  beautifully  veined  ;  it  is  therefore  highly  prized 
by  turners,  cabinet-makers,  and  for  making  musical  in- 
struments. 


VARIETIES. 

1.  APRICOT   PLUM. 

PRUNE  ABMCOTE,  PRUNE  ABRICOTEE  DE  TOURS 
The  fruit  is  large,  globular,  depressed,  divided  by  a 
deep  suture;  whitish  yellow,  but  faint  red  next  the  sun, 
and  covered  with  bloom ;  the  flesh  is  firm,  juicy,  sweet, 
musky,  and  excellent.  It  ripens  in  August.  Branches 
very  downy. 

2.  BANKER'S  GAGE.     Bud. 

This  plum  originated  in  New   York.     A  fruit  of  fine 
19 


218  NEW    AMERICAN  ORCHARDIST. 

size,  and  of  delicious  flavor,  and  admirably  calculated  for 
drying. 

3.  *BINGHAM. 

Large,  oblong,  and  beautiful ;  bright  yellow  in  the  shade, 
with  specks  of  red ;  pale  red  next  the  sun ;  flesh  yellow, 
very  sweet  and  delicious,  and  adhering  to  the  stone.  An 
excellent  fruit.  The  tree  is  very  productive.  Branches 
downy. 

4.  BLEECKER'S   GAGE. 

This  new  and  fine  fruit  was  raised  by  the  Rev.  Mr. 
Bleecker,  of  Albany,  from  the  stone  of  a  German  prune. 
A  large,  globular  fruit,  of  excellent  quality,  and  very  pro- 
ductive. 

5.  BLUE  GAGE.     Col.  Carr. 

Very  productive.  The  fruit  is  of  medium  size,  round ; 
of  a  blue  color ;  of  an  extremely  sweet,  fine  flavor.  A  native 
fruit,  raised  from  the  Reine  Claude.  It  hangs  long  on  the 
tree,  and  is  deservedly  worthy  of  cultivation. 

6.  *BLUE   HOLLAND. 

A  round  plum,  of  a  blue  color,  juicy,  and  high-flavored. 
It  readily  parts  from  the  stone.  It  ripens  in  September, 
and  hangs  long  on  the  tree  after  arriving  at  maturity.  A 
fine  fruit,  and  a  great  bearer. 

7.  *BLUE   IMPERATRICE. 

IMPERATRICE  VJOLETTE. 

IMPERATRICE.  Hooker's  Pom.  Land.  PI.  iv. 
The  branches  are  very  long  and  smooth ;  the  fruit 
medium-sized,  and  rather  long,  pointed  at  the  base,  round- 
ed or  broad  oval  at  the  summit ;  the  skin  is  fine  violet, 
very  profusely  covered  with  bloom  ;  flesh  yellowish  next  the 
sun,  a  little  firm  at  maturity,  exceedingly  rich  and  sweet ; 
it  adheres  to  the  stone.  One  of  the  best  of  late  plums, 
and  one  of  the  most  productive.  September  and  October 

8.  *BREVOORT'S   PURPLE    BOLMER. 

BREEVOORT'S  PURPLE  WASHINGTON. 

The  tree  is  of  very  rapid  growth,  and  exceedingly  pro- 
ductive :  the  branches  smooth  ;  the  leaves  are  like  those 
of  the  Washington;  the  fruit  large,  beautiful,  of  an  oval 
form ;  of  a  blue  color,  covered  with  azure  bloom ;  the 
flesh  adheres  to  the  stone,  and  is  of  a  sweet  and  delicious 
flavor.  A  new  and  very  superior  variety,  ripening  early 
in  September. 


PLUMS.  219 

9.  *BRUYN  GAGE.     R.  M. 

A  new  and  very  delicious  fruit,  which  in  excellence 
very  nearly  resembles  the  Green  Gage,  both  in  the  wood, 
the  leaf,  and  the  fruit ;  more  nearly,  according  to  Mr.  Man- 
ning, than  any  other  fruit  he  has  seen.  A  native,  which 
originated  in  the  garden  of  Colonel  Bruyn,  of  Kings- 
ton, N.  Y. 

10.  *CALEDONIAN.     Pom.  Mag. 

PRUNE  PECHE  of  the  French.     Pom.  Mag. 

NECTARINE.  Ib.  HOWELL'S  LARGE.  Ib. 
The  branches  are  brownish  violet  next  the  sun,  and 
glabrous;  the  fruit  very  large,  rather  oblong,  like  a  Nec- 
tarine in  size  and  form  ;  of  a  purple  color,  covered  with  a 
fine  azure  bloom ;  flesh  greenish  yellow,  and  adhering  to 
the  stone.  A  superb  and  excellent  fruit,  and  one  of  the 
very  best  plums  yet  known  of  its  size.  It  ripens  early  in 
August.  The  tree  is  wonderfully  productive. 

11.  *COE'S  GOLDEN   DROP. 

COE'S  SEEDLING,  BURY  SEEDLING,  Pom.  Mag. 

COE'S  IMPERIAL.     Ib. 

The  tree  is  of  thrifty  growth,  and  bears  well ;  the 
branches  are  smooth,  dark ;  the  leaves  having  two  glob- 
ular glaads  at  their  base  ;  the  fruit  one  of  the  largest, 
the  best,  and  the  most  beautiful  known  ;  it  is  oblong  and 
rather  bell-shaped  ;  two  to  two  and  a  half  inches  long,  but 
less  in  breadth ;  of  a  greenish  yellow  color,  and  spotted 
next  the  sun  with  violet  and  crimson;  flesh  gold  color,  and 
adhering  to  the  stone  ;  of  delicious  flavor  ;  superior,  it  is 
stated,  to  any  late  plum  cultivated  in  Britain.  It  ripens 
early  in  September,  and  will  hang  a  long  time  after  on  the 
tree.  This  most  superior  fruit  was  sent  by  Mr.  Knight 
to  the  Hon.  John  Lowell  in  1823. 

12.  COL.    WETHERELL.     Mag.  of  Horticulture. 

A  new  variety  of  fruit,  one  of  the  very  latest  of  plums, 
.ind  of  most  excellent  quality,  and  deserving  a  place  in 
every  good  collection.  Raised  by  Mr.  Corse,  of  Montreal, 
and  thus  described  by  him. 

13.  COOPER'S   PLUM.     Coxc.     Pom.  Mag. 

LA  DELICIEUSE.    Ib.     COOPER'S  RED. 

Raised  by  Mr.  Joseph  Cooper,  of  New  Jersey,  from  a 
stone  of  the  Orleans ;  it  is  very  large,  rather  oblong,  dark 
purple  next  the  sun ;  the  flesh  yellowish  green,  very  rich, 
juicy,  and  delicious.  Mr.  Coxe  informs  us  "  that  it  makes 


220  NEW    AMERICAN    ORCHARDIST. 

an  exquisite  preserve  if  deprived  of  its  skin  before  too 
ripe.  The  tree  grows  vigorously ;  the  young  wood  is  smooth, 
and  the  fruit  is  liable  to  perish  at  maturity.  September. 

14.  *CORSE'S   NOTA   BENE. 

Large ;  round ;  of  a  bluish  or  copper  color ;  flesh 
green,  rich,  and  as  highly-flavored  as  the  Green  Gage. 
One  of  the  best  of  plums.  The  tree  bears  wonderful  crops. 
This  fruit  has  been  well  proved  by  Mr.  Manning  and 
others  in  this  vicinity.  It  was  lately  originated  by  Henry 
Corse,  Esq.,  of  Montreal. 

15.  CRUGER'S  SCARLET  SEEDLING.     Mr.  Ives. 
A  new  and  beautiful  variety,  which  lately  originated  in 

New  York.  Size  that  of  the  Green  Gage ;  of  a  lilac  color 
in  the  shade,  scarlet  next  the  sun ;  flesh  yellow,  sweet,  and 
good.  The  tree  is  a  great  bearer. 

16.  DAMAS   DE   PROVENCE.     N.  Duh.   PI.  LXV. 
The  fruit  is  roundish,  a  little  oblong ;  its  height  eigh- 
teen  to  twenty-two   lines ;    skin    reddish   violet,    covered 
with  thick  bloom ;  the  flesh  yellowish,  tolerably  high  fla- 
vored ;  juice  sweet.     This  plum  is  one  of  the  earliest.     It 
ripens  a  month  earlier  than  the  Royale  de  Tours.     Its 
early  maturity  and  beauty  render  it  worthy  a  distinguished 
place,  although  its  quality  is  but  second  rate. 

17.  *DANA'S   YELLOW  GAGE.     R.  M. 

Of  medium  size ;  oblong ;  of  a  bright  yellow  color ; 
flesh  juicy,  sweet,  and  fine ;  the  tree  a  great  bearer. 
A  new  and  excellent  fruit,  which  originated  in  the  garden 
of  the  late  Rev.  Dr.  Dana,  of  Ipswich,  Mass.  Introduced 
to  notice  by  Mr.  Manning. 

18.  *DIAMOND  PLUM.  London's  Mag.  VOL.  m.  p.  215. 
The  diamond  plum  is  perhaps  the  largest  plum  known, 

and  very  beautiful.  In  form  it  resembles  the  Magnum 
Bonum,  but  its  flavor  is  superior ;  color  dark  purple.  The 
tree  grows  vigorously,  and  in  orchards  would  form  a  fine 
contrast  to  the  White  Magnum  Bonums.  It  sprung  from 
the  seed,  in  the  nursery  of  Mr.  Hooker,  in  Kent.  The 
branches  are  smooth,  dark  violet ;  the  leaves  shining 
green  ,  the  tree  one  of  the  most  productive  known  with  us. 

19.  *DIAPRE   ROUGE. 

IMPERIAL  DIADEM.     MIMMS. 
Very  large,  and  eminently  beautiful ;    a  little  oblong ; 


PLUMS.  221 

Us  diameter  two  inches  and  a  half;  of  a  bright  purple  next 
the  sun,  and  covered  with  thick  bloom ;  the  flesh  yellowish 
green,  tender,  juicy,  arid  very  agreeably  flavored,  resem- 
bling in  this  respect  the  Orleans.  It  separates  from  the 
stone,  which  is  rugged.  The  branches  are  smooth.  A 
late  plum  of  the  largest  size. 

20.  DICTATOR.     Mag.  of  Horticulture.     Corse. 

A  new  variety,  raised  by  Henry  Corse,  Esq.,  of  Mon- 
treaJ.  It  first  bore  fruit  in  1837.  One  of  the  largest  and 
finest  of  all  plums,  exceeding  the  Bolmer's  Washington 
in  size,  and  equalling  in  flavor  the  Green  Gage.  The 
tree  is  of  vigorous  growth ;  the  fruit  of  a  brownish  purple 
color,  covered  with  a  beautiful  bloom  ;  flesh  juicy,  rich, 
and  high-flavored  ;  the  stone  very  small.  Thus  it  has 
been  described  by  Mr.  Corse. 

21.  *DOMINE   DULL.     R.  M. 
GERMAN  PRUNE. 

A  new  variety  ;  large,  oval,  of  a  dark  blue  color,  inclining 
to  black;  the  flesh  yellow,  dry,  adhering  to  the  stone  ;  of  a 
sweet  and  rich  flavor.  It  keeps  long,  and  is  eminently  calcu- 
lated for  drying.  The  branches  are  long,  smooth,  of  a  dark 
color.  Raised  in  New  York  by  a  German  divine  named 
Dull,  from  a  stone  brought  from  Germany.  September. 

22.  DOWNTON   IMPERATRICE.     Hort.  Trans. 
Raised  by  Mr.  Knight  from  the  seed  of  the  White  Mag- 
num Bonum  and  pollen  of  the  Blue  Imperatrice.     In  shape 
like  the  Blue  Imperatrice,  but  larger.     Skin  dark  yellow, 
very  thin;  flesh  yellow,  soft,  juicy,  with   a  high-flavored 
acidity  —  all    characteristics   of    much    excellence.     The 
tree  grows  very  strong  ;    branches  long  and   smooth.     It 
ripens  late  in  September,  and  will  keep  a  long  time. 

23.  DRAP   D'OR. 

MIRABELI.E  DOUBLE.  Duh.  CLOTH  OF  GOLD. 
Small,  roundish,  over  an  inch  deep,  but  of  greater 
breadth ;  bright  yellow,  marbled  with  red  next  the  sun ; 
flesh  yellow,  tender;  juice  sugary  and  excellent.  It  sep- 
arates from  the  stone.  Branches  downy  at  the  ends, 
smooth  below.  Ripe  late  in  July. 

24.  *DUANE'S   PURPLE. 

The   tree   grows   very    strong    and   upright ;    branches 
downy;    the    leaves   pale    green,    of    unusual    size;    the 
fruit  is  very  large,  round,  of  a  fine  purple  color  next  the 
19* 


222  NEW    AMERICAN    ORCHARDIST. 

sun,  and  covered  with  bloom;  juicy,  rich,  and  good.  A 
fruit  6f  the  largest  size,  and  of  superior  quality  ;  imported 
by  Mr.  Duane,  of  New  York;  the  original  name  lost. 

25.  EARLY   MONSIEUR. 

MONSIEUR  HATIF.     Duh. 

Branches  very  downy ;  leaves  oblong,  glaucous  beneath. 
A  globular  fruit,  of  medium  size,  of  a  violet  or  deep  pur- 
ple color  next  the  sun,  and  covered  with  a  dense  bloom  ; 
the  flesh  is  yellowish,  melting,  juicy,  and  good.  It  ripens 
a  fortnight  earlier  than  the  Monsieur.  July. 

26.  EARLY   YELLOW. 

WHITE  PRIMORDIAN  of  the  English. 

JAUNE  HATIVE,  PRUNE  DE  CATAI-OGNE,  Duh. 
The  branches  are  slender,  downy  ;  the  fruit  small,  ob- 
long, whitish  yellow;  the  flesh  is  rather  dry,  sweet,  and 
musky.     One  of  the  very  earliest  plums,  ripening  in  July. 
It  is  chiefly  valued  on  this  account. 

27.  *ELFREY.     R.  M. 

Under  medium  size;  oblong;  of  a  dark  blue  color; 
flesh  firm,  dry,  but  very  rich  and  excellent.  The  growth 
is  rather  slender,  the  leaves  bright  shining  green.  The 
tree  bears  most  abundantly.  A  native  fruit,  and  very 
highly  esteemed  for  its  good  qualities  and  great  produc- 
tiveness, at  Philadelphia,  and  in  Jersey. 

28.  *GERMAN   PRUNE. 

A  large  and  very  oblong  fruit,  bell-shaped,. of  a  blue 
color;  flesh  yellow,  very  juicy,  sweet,  and  delicious.  It 
ripens  the  last  of  August,  and  continues  on  the  tree  till 
winter ;  and  shrivels  till  it  becomes  quite  dry.  A  fine  fruit. 

29.  GOLIAH.     Hort.  Trans. 

ST.  CLOUD  of  some  collections. 

This  fruit  is  remarkably  large,  some  weighing  four 
ounces ;  compressed  ;  the  skin  is  a  deep  reddish  purple, 
covered  with  blue  bloom;  the  flesh  pale,  firm,  and  adhe- 
ring to  the  stone ;  well-flavored,  but  not  rich.  It  is  very 
useful  for  cooking.  Ripe  early  in  September.  The 
branches  are  downy.  A  fine,  handsome  fruit;  the  tree 
uncommonly  productive. 

30.  *GREEN   GAGE. 

GREAT  QUEEN  CLAODIA  of  the  English. 
GROSSE  REINE  CLAUDE,  DAUPHINE,  ABRICOTE  VERT. 
A  middle-sized,  round  fruit,  of  a  yellowish  green  color, 


PLUMS.  223 

of  a  purplish  russety  red  next  the  sun;  meeting,  juicy, 
and  of  delicious  flavor.  Last  of  August.  Lindley  in- 
forms us  that  the  name  of  Gage  was  derived  from  the 
circumstance  of  the  Reine  Claude  being  sent  from  France 
to  the  Gage  family,  with  the  name  obliterated  ;  and  through 
ignorance  of  the  real  name,  it  was  called  Green  Gage. 
Branches  smooth.  An  old  and  famous  fruit. 

31.  GROS   DAMAS   ROUGE   TARDIF.      N.  Duh. 

PI.   CCCXCIV. 

LARGE  LATE  RED  DAMASK. 

The  fruit  is  very  handsome,  oval ;  its  height  twenty 
lines ;  skin  thick,  hard,  bright  red,  covered  with  azure 
bloom  ;  the  flesh  yellow  and  melting ;  juice  sweet  and 
good.  This  fine  fruit  will  ripen  here  the  last  of  August. 

32.  *ICKWORTH   IMPERATRICE.     Thompson. 

A  new  and  very  superior  fruit,  which  was  originated  by 
Mr.  Knight.  Very  large,  or  much  larger  and  richer  than 
the  old  Imperatrice.  Of  first-rate  excellence,  as  abun- 
dantly proved  at  the  garden  of  the  London  Horticultural 
Society,  where  the  tree  first  bore  in  1837. 

33.  *ITALIAN   DAMASK. 

DAMAS  D'!TALIE.      Duhamel. 

This  fruit  is  rather  large  ;  globular,  a  little  flatted  at 
the  base  ;  blue  or  violet  next  the  sun,  and  covered  with 
pale  blue  bloom  ;  the  flesh  is  yellow,  sweet,  and  high-fla- 
vored, and  separates  from  the  stone  ;  branches  smooth. 
August.  This  variety  is  beautiful,  and  extremely  pro- 
ductive. 

34.  *JENKIN''S   IMPERIAL. 

The  growth  of  the  tree  is  very  strong,  the  branches 
smooth,  leaves  very  large ;  the  fruit  is  very  large,  ob- 
long ;  of  a  blue  or  purple  color,  and  covered  with  bloom  ; 
of  superior  excellence.  This  variety  has  been  by  some 
confounded  with  the  Caledonian,  or  Nectarine  plum,  but 
is  very  distinct,  and  is  esteemed  by  good  judges  as  one  of 
the  best  of  plums. 

35.  *KIRKE'S    PLUM.     Lindley.     Forrest. 
Branches  smooth ;  the  fruit  is   rather   large,    roundish 

oval,  broadest  at  the  base  ;  skin  dark  purple,  covered  with 
a  copious  azure  bloom,  which  is  difficult  to  remove ;  flesh 
greenish  yellow,  firm,  juicy,  rich,  and  separates  from  the 


224  NEW    AMERICAN    ORCHARDIST. 

stone.      A  very   handsome   variety,    and   most   excellent 
bearer.     A  fruit  of  the  very  first  rate.     August. 

36.      'KNIGHTS'     LARGE      GREEN      DRYING. 

Thompson. 

A  new  and  very  extraordinary  fruit,  originated  by  the 
late  Mr.  Knight,  former  president  of  the  London  Hort. 
Soc.  A  tree  in  the  garden  of  that  society  first  bore  spe- 
cimen fruit  in  1838.  Very  large,  round,  green  or  yellow- 
ish green  ;  as  large  as  Bolmer's  Washington,  and  much 
higher  flavored  —  distinguished  praise.  Eminently  val- 
uable either  for  preserving,  or  as  a  delicious  dessert  fruit. 

87.     LARGE   SWEET   DAMSON. 

HORSE  PLUM. 

Large,  roundish  oval,  of  a  dark  blue  color,  covered  with 
bloom;  the  flesh  firm,  yellowish  green,  juicy,  sweet,  and 
good  ;  it  adheres  to  the  stone.  The  tree  is  productive. 

38.  LOMBARD.     R.  M. 

The  fruit  is  large,  round,  and  very  beautiful ;  of  a  pur- 
ple color,  with  red  dots  on  its  surface;  flesh  good  and 
agreeable.  Very  valuable  for  its  great  beauty  and  pro- 
ductiveness. The  growth  is  strong,  the  branches  smooth 
and  ramous.  A  new  fruit,  which  was  originated  by  Judge 
Platt,  of  Whitesborough,  New  York,  from  a  stone  received 
from  Amsterdam.  The  tree  was  subsequently  dissemina- 
ted by  a  Mr.  Lombard  ;  hence  its  name. 

39.  *LUCOMBE'S    NONSUCH.     Pom.  Mag.  t.  99. 
Lindley. 

This  plum  is  large,  and  compressed  at  spmmit  and  base  ; 
its  breadth  two  inches ;  its  color  at  maturity,  as  well  as 
form,  resembles  the  Green  Gage,  but  more  streaked  with 
yellow  or  orange ;  flesh  firm,  and  adhering  to  the  stone  ; 
juice  abundant ;  of  excellent  flavor,  and  nearly  equal  to 
the  Green  Gage,  and  superior  to  the  Orleans ;  branches 
smooth.  A  remarkably  handsome  and  valuable  new  va- 
riety. A  sure  and  never-failing  bearer,  ripening  in  August. 

40.  MONSIEUR.     N.  Duh.  PI.  CCXLII. 
PRUNE  DE  MONSIEUR.     Ib. 

A  handsome  fruit,  depressed ;  its  diameter  from  fifteen 
to  twenty  lines;  violet  red,  covered  with  azure  bloom; 
the  flesh  green  or  yellowish,  melting;  juice  sweet,  some- 
times very  agreeable.  It  parts  from  the  stone,  and  ripens 


twelve  or  fifteen  days  after  the  Monsieur  Hdtif.     Branches 
very  downy;  leaves  glaucous.     August. 

41.  MOROCCO. 

BLACK  MOROCCO,  EARLY  MOROCCO,  BLACK  DAMASCUS,  EARLY 
BLACK  DAMASK,  according  to  the  Pom.  Mag. 

A  blackish  purple  fruit,  of  medium  size,  covered  with 
pale  blue  bloom  ;  globular,  a  little  depressed ;  the  flesh 
greenish  yellow;  juice  rich  and  high-flavored.  A  produc- 
tive fruit.  Branches  downy ;  the  leaves  having  globose 
glands.  July. 

42.  *ORLEANS. 

DAMAS  ROUGE  of  the  French.  RED  DAMASK. 
A  middle-sized  fruit,  globular;  of  a  red  color,  but  blue 
or  purple  next  the  sun,  and  covered  with  bloom  ;  the  flesh 
is  pale  yellow,  juicy,  rich,  and  astringent,  and  readily  parts 
from  the  stone.  A  great  and  constant  bearer,  and  very 
valuable  fruit.  The  branches  downy.  It  ripens  in  August. 

43.  *POND'S  PURPLE. 

A  large,  round,  purple  plum,  of  a  sweet  and  fine  flavor. 
It  ripens  early  in  August,  and  was  so  named,  by  the  com- 
mittee of  the  Massachusetts  Horticultural  Society,  for  Mr. 
Samuel  Pond,  of  Cambridge,  who  has  introduced  this  new 
kind  to  notice.  A  new  and  handsome  fruit,  which  origi- 
nated in  the  garden  of  the  late  Henry  Hill,  Esq.,  in  Summer 
Street,  Boston. 

44.  PRECOCE  DE  TOURS.     Hooker's  Pom.  LoncL 
EARLY  DE  TOURS.     Ib. 

The  tree  is  vigorous  and  fertile  ;  the  fruit  the  best  early 
variety  in  Britain;  small,  oval,  dark  purple,  covered  with 
fine  bloom ;  flesh  greenish  yellow,  tender,  juicy,  of  very 
agreeable  flavor;  branches  downy.  It  ripens  in  July. 

45.  PRUNE  D'AGEN.     Bon  Jard. 

Very  oblong,  of  a  blue  black  color.  Of  this  fruit  they 
make  the  celebrated  prunes  of  Agen. 

46.  *PRINCE'S  IMPERIAL  GAGE. 

WHITE  GAGE. 

An  eminently  valuable  fruit ;  the  tree  is  very  vigorous 
and  upright  in  its  growth,  and  extraordinary  productive. 
The  fruit  is  larger  than  the  Green  Gage,  and  of  excellent 
quality.  A  single  tree  of  this  variety,  at  Charlestown, 
owned  by  Mr.  Samuel  R.  Johnson,  has,  for  several  suc- 
cessive years,  yielded  crops,  which  were  sold  at  from  forty 


226  NEW    AMERICAN    ORCHARD1ST. 

to  fifty  dollars  per  annum.  This  valuable  variety  was 
raised  by  William  Prince,  Esq.,  of  the  Linnaean  Botanic 
Garden,  Flushing,  from  a  seed  of  the  Green  Gage.  Branches 
downy.  One  of  the  most  productive  fruits  known.  Sept. 

47.  RED  GAGE.     Col.  Carr. 

The  tree  grows  vigorously  ;  branches  dark,  smooth  ;  the 
fruit  of  a  greenish  yellow  in  the  shade,  deep  red  next  the 
sun.  A  delicious  fruit,  raised  from  the  Reine  Claude. 

48.  RED  MAGNUM  BONUM. 

IMPERIAL  VIOLETTE  of  the  French.     IMPERIAL. 

A  large,  oval  plum,  two  inches  to  two  and  a  half  in 
length  ;  deep  red  next  the  sun,  and  covered  with  blue 
bloom ;  the  flesh  is  yellowish,  harsh,  acid ;  it  parts  from 
the  stone,  which  is  sharp-pointed.  Good  for  cooking,  and 
fit  for  little  else.  August.  Branches  smooth. 

49.  RED  PERDRIGON.     Lindley. 
PERDRIGON  ROUGE.     Hort.  Soc.  Cat. 

An  excellent  plum,  of  the  first  class ;  middle-sized,  round- 
ish oval,  of  a  fine  red  color,  with  gold  dots  and  a  fine 
bloom ;  flesh  bright  yellow,  transparent ;  juice  sweet  and 
delicious.  Peeled  and  dried  it  makes  excellent  prunes  ; 
not  inferior  to  the  White  Perdrigon.  August.  Branches 
downy. 

50.  *RED  QUEEN  MOTHER. 

A  large  plum,  of  a  bright  red  color,  covered  with  pale 
bloom;  the  flesh  is  yellow,  sweet,  and  excellent.  It  ripens 
in  September.  This  is  a  very  handsome  and  productive 
variety,  and  highly  deserving  of  cultivation.  The  origin  of 
this  fruit  is  unknown.  It  resembles  the  Isabella. 

51.  *REINE  CLAUDE  VIOLETTE.    London's  Mag. 
PURPLE  GAGE.     VIOLETTE  QUEEN  CLAUDIA. 

A  new  seedling  variety  of  the  Green  Gage,  of  a  purple 
color,  equally  good,  and  a  better  bearer.  It  hangs  longer 
on  the  tree,  and  is  the  best  red  plum  we  have.  The  Pomo- 
logical  Magazine  confirms  this  account,  and  adds,  that  it  is 
not,  like  the  Green  Gage,  disposed  to  crack.  Fruit  round- 
ish oval,  somewhat  flattened  at  the  ends;  stalk  long,  thick  ; 
skin  violet,  covered  with  pale  blue  bloom,  beneath  which 
are  pale  yellow  dots;  flesh  amber-colored,  rich,  sugary, 
exceedingly  high-flavored ;  stone  oval,  compressed ;  the 
branches  dark,  smooth  ;  the  leaves  shining.  One  of  the 
few  purple  plums  which  will  rival  the  Green  Gage  in  point 


PLUMS.  227 

of  flavor,  and  ripening  at  the  same  time.  In  1837,  as  Mr. 
Thompson  stated,  no  plum  exceeded  this.  It  hangs  long 
on  the  tree,  improving  as  it  shrivels. 

52.  RIVERS'S  EARLY.     Rivers,   Jan. 

A  new  seedling  plum,  raised  by  Mr.  Rivers  from  the 
Early  de  Tours ;  of  medium  size ;  very  fine,  and  earlier 
than  that  variety;  the  tree  hardy  and  very  productive. 

53.  *ROYAL  HATIVE. 

A  new  and  extraordinary  variety,  from  France.  A  fruit 
fully  equal  to  the  Green  Gage  had  already  been  found  in 
the  Reine  Claude  Violette,  a  purple  plum,  and  ripening  at 
the  same  time.  But  in  the  Royal  Hative,  a  most  desirable 
variety  has  been  discovered,  equalling  in  excellence  those 
before-named  varieties,  but  ripening  from  two  to  three 
weeks  earlier,  or  at  a  different  period  of  time.  In  Noi- 
sette's Manual  it  is  described  as  a  large  violet  fruit,  in  fla- 
vor resembling  the  Reine  Claude  Violette.  Such  is  the 
account  of  this  new  fruit,  as  stated  by  Mr.  Thompson. 
He  adds,  that  this  is  distinct  from  every  other  variety,  ex- 
cept, perhaps,  the  Mivian,  so  called,  and  probably  a  syno- 
nyme  of  this ;  scions  of  which  had  been  received  of  M. 
Stoffels,  of  Mechlin.  The  fruit  is  thus  described  by  him  • 
Shoots  very  downy ;  leaves  slightly  pubescent  above ;  (two 
characteristic  traits  which  will  always  prevent  its  being 
confounded  with  the  Reine  Claude  Violette,  whose  shoots 
and  leaves  are  smooth;)  fruit  larger  than  the  Reine 
Claude  Violette,  which  it  greatly  resembles  both  in  flavor 
and  appearance ;  in  form  roundish,  but  rather  broader 
next  the  stalk,  which  is  about  a  half  an  inch  in  length, 
thick,  and  not  inserted  in  a  hollow ;  skin  purple,  dotted, 
and  traced  with  a  golden  brown  ;  flesh  yellow,  slightly 
adhering  to  the  stone,  but  parting  from  it  at  maturity  ; 
flavor  exceedingly  rich ;  stone  small,  ovate,  and  com- 
pressed. It  ripens  early  in  July. 

54.  ROYALE.     N.  Duh.  PI.  CCXLII. 

LA   ROVAI.E  of  Hooker  s  Pom.  Land. 

A  large,  very  handsome  fruit,  diameter  eighteen  lines ; 
the  skin  thick,  of  a  homely,  dull  brown  red,  concealed,  how- 
ever, by  a  thick  violet  or  azure  bloom  ;  the  flesh  fine,  yel- 
lowish green,  firm,  and  cracking ;  juice  abundant,  high- 
flavored,  and  delicious.  An  excellent  plum.  September. 

55.  *ROYALE  DE   TOURS.     N.  Duh.  PI.  xiu. 
The  fruit  is  globular,  flattened ;  its  length  eighteen  lines ; 


228  NEW    AMERICAN    ORCHARDIST. 

a  red  violet  next  the  sun,  and  covered  with  azure  bloom; 
the  flesh  is  yellow,  fine,  good  ;  juice  abundant  and  sweet ; 
high-fla\  ored,  and  of  superior  quality  to  the  Monsieur 
plum;  and  it  ripens  eight  or  ten  days  earlier.  Branches 
downy,  and  nearly  white.  July  and  August. 

56.  *ST.   CATHERINE.     Hooker's    Pom.   Land.   PI. 

XXIV. 

A  medium-sized,  oblong  fruit;  narrowest  towards  the 
stalk,  broad  and  flattened  at  the  summit ;  of  a  bright  gold 
color  next  the  sun,  spotted  with  red,  and  covered  with 
bloom  ;  the  flesh  yellow,  tender,  sweet,  and  of  fine  flavor  ; 
stone  oval,  flat ;  it  separates  from  the  flesh.  It  ripens  a  little 
before  the  Imperatrice.  Branches  smooth.  The  tree  bears 
well. 

57.  ST.   MARTIN'S  QUETSCHE. 

"  A  most  excellent  late  purple  plum,"  and,  according  to 
Mr.  Thompson,  eminently  deserving.  A  new  fruit,  which 
was  received  into  the  garden  of  the  London  Hort.  Society 
from  the  late  Mr.  Fischer,  of  Gottingen. 

58.  *ST.    MARTIN   ROUGE. 

ST.  MARTIN.     Bon  Jaird.        ...  *._'**: 

Con's  FINE  LATE  RED  of  various  catalogues. 
An  excellent  fruit,  as  large  as  the  Reine  Claude  Vio- 
lette,  of  the  same  color  ;  of  an  oval  form  ;  the  latest  of  all 
plums.  This  fruit  is  highly  esteemed  both  here  and  in 
England,  where  known.  One  of  the  best  of  all  late  plums. 
It  b>  there  known  under  the  erroneous  name  of  Cot's  Fine 
Late  Red.  The  branches  are  downy.  October. 

59.  *SEMIANA. 
PRUNE  SUISSE.   JV.  Lhth. 

PRUNE  D'ALTESSE,  MONSIEUR  TARDIF. 

The  fruit  is  very  handsome,  round,  flattened ;  its  diame- 
ter eighteen  to  twenty  lines  ;  color  varying  from  bright 
violet  to  deep  blackish  blue,  and  covered  with  azure  bloom ; 
the  flesh  greenish  yellow,  cracking  and  melting;  juice  very 
abundant  and  delicious.  Not  uncommon  near  Boston. 
An  excellent  fruit,  ripening  in  September.  Branches 
smooth  ;  the  tree  very  productive. 

60.  'SHARP'S    EMPEROR. 
DENVER'S  VICTORIA,   QUEEN  VICTORIA. 

Very  large  and  beautiful  ;  as  large  as  the  Red  Magnum 
Bonum  ;  of  a  roundish  oval  form  and  red  color ;  covered 
with  a  fine  bloom;  of  a  fine  flavor.  An  excellent  fruit,  and 
eminently  deserving.  The  tree  grows  very  strong ;  branches 


PLUMS.  229 

downy ;  leaves  very  large,  broad,  well  rounded,  smooth ;  the 
stone  tender ;  the  tree  remarkably  productive. 

61.  *SMITH'S   ORLEANS. 

The  tree  is  very  vigorous  and  productive;  the  fruit  is 
large,  of  an  oval  form  and  purple  color ;  its  flavor  excel- 
lent. A  highly-esteemed  variety. 

62.  SURPASSE   MONSIEUR.     Bon  Jard.  p.  308. 

"  This  superb  fruit  was  raised  by  M.  Noisette.  It  is 
more  beautiful  and  more  perfumed  than  the  Monsieur." 

63.  VIRG1NALE.     N.  Duh.    PI.  xxxv. 

The  tree  is  strong,  vigorous,  and  productive;  the  fruit 
is  round,  slightly  depressed  ;  its  color  yellowish,  stained 
with  violet  or  rose  next  the  sun,  and  covered  with  dense 
bloom ;  the  flesh  is  melting;  juice  abundant,  and  very  agree- 
able ;  it  adheres  to  the  stone.  One  of  the  best  of  plums. 

64.  *WASHINGTON. 

BOLMEK'S  WASHINGTON,  FUANKLIN. 

A  very  large,  globular  plum,  inclining  to  oval ;  greenish 
yellow  next  the  sun,  approaching  to  pale  orange,  and  cov- 
ered with  a  bloom,  and  occasionally  crimson  specks  ;  this 
plum  has  sometimes  weighed  over  four  ounces ;  its  flesh  is 
yellow  and  firm,  sweet  and  delicious;  it  parts  readily  from 
the  stone,  and  ripens  in  September.  Branches  downy. 
August.  This  plum  is  equal  in  flavor  to  the  Green  Gage, 
and  a  very  valuable  variety,  of  American  origin. 

65.  WHITE   MAGNUM    BONUM.     Hort.  Cat. 

IMPERIALS  BLANCHE.  Dull.     EGG  PLUM. 

WHITE,  MOGUL,  WHITE  HOLLAND,  of  the  English. 

GROS  LUISA.NTE.  Hort.  Cut.  WZKTWOKTH. 
The  tree  grows  remarkably  strong;  the  branches  smooth  ; 
the  leaves  unusually  large.  An  oval  fruit,  of  extraordinary 
size:  of  a  yellow  color,  covered  with  pale  bloom  ;  the  flesh 
yellow,  firm,  acid,  and  austere ;  it  adheres  to  the  stone, 
which  is  oval,  and  very  pointed.  This  plum  is  excellent 
for  cooking  or  preserves.  Early  in  September. 

66.  WHITE   PERDRIGON. 

Branches  downy  ;  a  middle-sized,  oblong  fruit,  tapering 
from  the  stalk ;  of  a  pale  yellow,  with  red  spots  next  the 
sun,  and  covered  with  white  bloom  ;  flesh  yellow,  rich, 
saccharine,  separating  from  the  stone.  Last  of  August. 

67.  *W1LMOT'S   NEW   EARLY    ORLEANS.     Mr. 
Hooker,  in  Hort.  Trans.  Vol.  in.  p.  392. 

Raised  by  Mr.  John   Wilmot.     Earlier  than  the  New 
20 


230  NEW    AMERICAN    ORCHARDIST. 

Orleans ;  as  early  as  the  Morocco,  and  Precoce  de  Tours, 
as  large  as  the  Old  Orleans,  and  more  juicy  ;  a  certain  bear- 
er; a  fruit  above  the  middle  size,  round,  its  suture  deep; 
dark  purple  next  the  sun,  and  covered  with  bloom  ;  the  flesh 
greenish  yellow,  of  excellent  flavor,  sweet  combined  with 
a  pleasant  acid ;  it  separates  from  the  stone.  Mr.  Hooker 
considers  this  plum  as  decidedly  superior  to  any  of  its 
season  at  present  cultivated.  Its  beautiful  appearance  will 
obtain  it  a  preference  in  the  market.  Branches  downy. 

68.  SLOE.     London. 
PRUNUS  SPINOSA. 

A  thorny  tree,  a  wild  plum  of  Britain.  The  fruit  is 
small,  very  black,  and  astringent.  The  ripe  fruit  is  excel- 
lent to  preserve;  unripe,  the  inspissated  juice  forms  the 
German  acacia,  and  affords  an  ink  almost  indelible  for 
marking  on  linen.  The  juice  is  used  mixed  with  various 
wines,  to  communicate  the  dark  red  color  and  rough  taste 
of  Port  wine.  The  leaves  are  employed  to  adulterate  the 
tea  of  China. 

69.  DWARF   TEXAS   PLUM.     Mr.  Russell. 

A  low,  dwarfish  tree  or  shrub,  rising  2  or  3  feet  or  more; 
the  blossoms  white,  profuse,  of  a  beautiful  appearance,  and 
in  early  spring  resembling  snow ;  the  fruit  of  different 
colors,  according  to  the  variety,  some  being  yellow,  some 
red,  and  some  purple;  the  flesh  of  delicious  flavor;  the 
produce  most  abundant.  This  new  tree,  or  shrub,  was  lately 
introduced  to  our  country  from  a  small  district  in  the  colder 
part  of  Texas,  and  the  upper  Colorado,  by  my  friend  John 
B.  Russell,  Esq.,  of  Cincinnati,  Ohio.  He  is  persuaded  it 
must  prove  hardy. 


CULTIVATION,  &c. 

The  plum  tree  flourishes  best  in  a  rich,  sandy  loam, 
neither  too  dry  nor  too  moist.  A  cold,  wet,  clayey  soil,  or 
a  dry,  sandy  situation,  is  not  deemed  so  favorable. 

The  varieties  of  plum  are  inoculated  on  the  plum  stock. 
Those  raised  from  the  seed  are  preferred,  and  some  varie- 
ties will  flourish  on  the  peach  stock  ;  but  this  is  not  deemed 
so  suitable  for  a  very  high  northern  latitude. 


CHERRIES.  231 

The  mode  of  pruning,  and  the  distances  to  wmcn  the 
trees  should  be  set  asunder,  vary  but  little  from  that  of  the 
peach.  The  plum,  from  its  possessing  a  very  smooth  skin, 
is  extremely  liable  to  the  attacks  of  the  curculio.  For  the 
modes  of  prevention,  see  CURCULIO,  in  the  former  part  of 
this  work.  Particular  varieties  of  the  plum  tree  are  also 
liable  to  be  attacked  by  a  worm,  which  causes  large  black 
bunches  to  be  formed  on  the  limbs.  Some  varieties,  how- 
ever, are  exempted  from  this  disease.  The  remedy  is  easy, 
and  consists  in  separating  every  bunch,  every  badly-affect- 
ed branch,  or  even  tree,  and  committing  them  to  the  fire. 
No  affected  tree  should  be  suffered  to  exist  near  the  orchard, 
la  this  way,  and  in  this  alone,  the  worm  and  the  disease 
may  be  exterminated  with  certainty  and  but  little  trouble. 


CHERRY.—  (Prunus  Cerasus.) 

The  cherry  is  a  tree  of  medium  size ;  the  branches  are 
shining,  of  an  ash  color;  the  leaves  are  ovate,  serrated; 
the  flowers  are  white,  and  produced  in  umbels;  the  fruit  is 
a  roundish  drupe,  of  a  yellow,  red,  or  black  color,  and 
shining;  of  a  sweet  or  acid  flavor;  it  encloses  a  smooth 
stone. 

The  native  country  of  the  cherry  has  been  assigned  to 
Asia.  It  was  brought  to  Rome  before  the  Christian  era, 
by  Lucullus,  from  a  town  in  Pontus,  called  Cerasus;  hence 
its  name. 

USES.  The  cherry  is  a  highly-esteemed  summer  dessert 
fruit.  It  is  also  extensively  used  in  cookery,  in  pies, 
tarts,  &.c.  The  dried  fruit  forms  an  article  of  luxury  and 
food.  In  the  forests  of  the  mountains  of  the  east  of 
France,  says  Bosc,  where  the  Merisiers  formerly  abounded, 
great  quantities  were  dried,  and  constituted  an  important 
article  of  food,  during  the  winter,  of  the  Charboniers,  a  half 
savage,  but  kind  and  hospitable  race.  Their  soups  were 
prepared  by  boiling  the  dried  fruit  in  water,  with  bread,  a 
small  portion  of  butter  being  added.  From  the  juice  a 


232  NEW   AMERICAN    ORCHARDIST. 

fine  wine  is  prepared.  The  Kirschenvasser  or  Kirswasse, 
of  the  Germans  is  identically  the  celebrated  Marasquin  of 
Venice,  which  was  fabricated  so  extensively  on  the  moun- 
tains of  ancient  Macedon.  It  is  prepared  by  distillation 
from  the  fermented  juice  of  the  Merisiers  or  Mazzards, 
a  portion  of  the  bruised  stones  being  added.  But  when 
other  varieties  are  used,  —  the  more  acid  varieties,  —  five  or 
six  per  cent.,  by  weight,  of  sugar,  is  added  to  the  juice. 
The  Mazzard  cherries,  the  Morillos,  and  the  fruit  of  the 
Virginia  cherry,  are  steeped  in  brandy  or  rum,  to  improve 
its  quality  and  flavor.  The  gum  which  exudes  from  the 
cherry  tree  is  stated  to  be,  in  every  respect,  equal  to  gum 
arable,  and  is  so  extraordinarily  nutritive,  that,  according 
to  Hasselquist,  more  than  a  hundred  men  were  kept  alive 
during  a  siege  of  nearly  two  months,  with  no  other  suste- 
nance than  a  little  of  this  gum  gradually  dissolved  in  the 
mouth.  The  wood  of  the  cherry  tree  is  hard  and  tough, 
and  is  much  used  by  the  turner  and  cabinet-maker,  es- 
pecially the  Virginia  cherry,  which  is  capable  of  receiving 
a  fine  polish,  and  has  reddish  streaks  resembling  mahoga- 
ny. The  bark  of  this  last  species,  according  to  Dr.  Mease, 
is  powerfully  tonic,  and  has  frequently  been  substituted  with 
success  for  the  Peruvian  Bark.  The  bark  of  the  roots  is 
more  powerful. 

VARIETIES. 

The  following  list  of  cherries  has  been  divided  into  two 
classes.  The  distinction  thus  formed  will  be  apparent  on 
inspection  of  the  tree  and  the  fruit. 

CLASS  I.  —  This  class  includes,  1.  The  Bigarreaus, 
which  are  distinguished  by  possessing  a  firm  and  hard  flesh. 
2.  The  Heart  Cherries.  3.  The  Mazzards.  This  class 
includes  the  Bigarreautiers,  the  Guiguiers,  and  the  Merisiers 
of  the  French.  The  trees  of  this  class  generally  grow  tall 
and  handsome,  or  in  a  pyramidal  form;  the  young  wood 
is  strong ;  the  leaves  large,  oblong,  pointed,  of  a  bright 
green  ;  the  blossoms  large ;  and  the  fruit  sweet.  The  dry 
wood,  according  to  Bosc,  weighs  fifty-five  pounds  to  the 
cubic  foot. 

CLASS  II.  —  To  this  class  belong  the  Dukes,  the  Morillos, 
and  similar  kinds  —  the  Cerissiers  or  Griottiers  of  the 


CHERRIES. CLASS  I.  233 

French.  The  trees  of  this  class  are  generally  of  lower 
growth  than  those  of  the  first  class ;  of  more  compact 
form ;  the  branches  more  slender  and  numerous ;  the 
leaves  are  of  less  size,  of  firmer  consistence,  of  a  dark 
green  color ;  the  flowers  of  less  size,  but  more  open ;  the 
fruit  is  round,  tender,  of  a  subacid  or  acid  flavor.  The 
dry  wood  of  this  class,  according  to  Bosc,  weighs  47^- 
pounds  to  the  cubic  foot.  In  addition  to  these,  a  few  orna'- 
mental  varieties  of  four  distinct  species  will  be  described. 


CLASS   I. 

BIGARREAUS,  HEART   CHERRIES,  &c. 

1.  *KNIGHT'S  EARLY   BLACK.     Hort.  Trans. 
Raised  by  Mr.  Knight,  from  the  Bigarreau  and    May 

Duke  combined.  The  blossoms  of  this  new  variety  are 
produced  in  abundance,  before  those  of  any  other  sort  ; 
and  while  the  May  Duke,  in  the  same  aspect,  is  yet  a 
very  unripe  fruit,  the  Early  Black  Cherry  has  assumed 
its  rich,  dark  hue,  and  its  flesh  is  then  firm  and  juicy. 
It  resembles  in  its  external  appearance  the  Waterloo, 
but  the  stalk  is  shorter.  It  is  abundantly  sweet,  and, 
though  not  very  rich,  of  a  pleasant  flavor,  and  remarkably 
early.  A  fruit  of  large  size,  obtusely  heart-formed,  and 
ripe  in  June. 

2.  *DAVENPORT'S   EARLY    BLACK. 

Very  early  and  excellent.  The  tree  is  of  compact  and 
fine  form;  the  leaves  large,  light  glossy  green;  it  bears 
early  and  abundantly.  The  fruit  is  large,  at  maturity 
dark  shining  purple  or  black  ;  the  flesh  firm,  sweet ;  of  a 
pleasant  subacid  and  fine  flavor.  One  of  the  finest  and 
most  productive  early  cherries  known.  A  veVy  popular 
fruit,  and  highly  valuable  for  the  market.  It  ripens  the 
middle  of  June,  and  from  eight  to  twelve  days  earlier  than 
the  European  May  Duke.  This  fine  new  variety  origina- 
ted on  the  farm  of  Mr.  Davenport,  in  Dorchester. 
20* 


234  NEW    AMERICAN    ORCHARDIST. 

3.  BOWYER'S  EARLY  HEART. 

A  fruit  of  medium  size  ;  obtusely  heart-formed  j  flesh 
tender;  flavor  fine.  An  excellent  cherry,  ripening  early 
in  June.  Valuable  alike  for  its  very  early  maturity  and 
productiveness. 

4.  RIVERS'S     EARLY     AMBER    HEART.      J. 
Rivers,  Jun. 

A  new  fruit,  which  was  originated  by  Mr.  Rivers.  Large, 
heart-shaped,  of  an  amber  color  ;  a  very  early  variety  ;  the 
tree  very  productive. 

5.  *  AMBER   CHERRY. 

Below  medium  size,  perfectly  round  ;  color  of  amber, 
but  red  towards  the  sun  ;  of  a  very  delicate  appearance  ; 
the  flesh  is  melting,  the  taste  lively  and  very  sweet.  It 
ripens  with  the  May  Duke. 

6.  MANNING'S  EARLY  WHITE  HEART. 

A  new  and  valuable  variety,  which  was  raised  by  Mr. 
Manning  from  the  White  Turkey  Bigarreau ;  medium 
sized;  heart-formed;  pale  red,  or  amber  colored  next  the 
sun,  white  in  the  shade ;  sweet,  fine,  and  remarkably  early, 
or  ripening  in  June. 

7.  BIGARREAU  DE   MAI. 

A  new  and  very  early  fruit,  of  a  red  color,  and  medium 
size ;  of  a  fine,  sweet  flavor ;  its  name  dubious.  Import- 
ed by  Col.  Wilder,  from  Messrs.  Baumann,  of  Bohviller,  as 
the  very  earliest  variety  known  to  them.  It  ripened  per- 
fectly its  fruit,  near  Boston,  in  1841,  even  before  cherries  had 
appeared  in  the  markets  of  Philadelphia  and  New  York. 

8.  BIGARREAU  DE  ROCMONT.      N.    Duh.   PI. 

CCCLXX. 

BELLE  DE  ROCMONT,  CCEUR  DE  PIGEON,  Bon  Jard. 
The  tree   is  vigorous  and  productive;  the   fruit  large, 
heart-shaped,  red,  marbled,  and  shining;  a  beautiful  fruit, 
an  inch  in  height;  flesh  white,  very  little  breaking;  juice 
not  abundant,  rather  sprightly,  good.     Middle  of  June. 

9.  *NEW   LARGE   BLACK   BIGARREAU. 

The  tree  grows  vigorous  and  handsome ;  the  leaves 
large;  the  fruit  is  very  large,  beautiful,  and  even  sur- 
passing that  of  the  Black  Tartarean;  obtuse  heart-shaped; 
at  maturity  black  and  shining;  the  flesh  black  violet; 
juice  of  a  deep  red  dye ;  of  a  sweet,  rich,  and  high-flavored 
taste.  This  Bigarreau  is  one  of  the  most  beautiful  and 
the  best  of  its  species  known.  Ripening  late,  or  in  Aug.  A 


CHERRIES. CLASS    I.  235 

new  and  superior  variety,  from  France.  Cultivated  by 
Messrs.  Edward  Sparhawk,  of  Brighton,  and  Aaron  D. 
Williams,  near  Boston. 

10.  BLACK   BIGARREAU   OF   SAVOY. 

A  variety  lately  imported  from  Savoy,  and  the  vicinity 
of  the  Alps,  by  George  Brown,  Esq.,  of  Beverly,  and 
much  resembling  the  Bigarreau  Gros  Noir,  or  Trades- 
cant's  Black  Heart.  Fruit  very  large,  black,  flesh  firm  or 
hard,  and  good ;  ripening  in  August,  or  very  late. 

11.  *MANNING'S   BLACK  BIGARREAU. 

New,  valuable,  and  originated  by  Mr.  Manning.  Large, 
round,  and  black ;  the  flesh  sweet  and  of  excellent  flavor; 
ripening  in  August,  and  highly  deserving  a  place  in  every 
good  collection.  The  tree  grows  handsome,  is  very  pro- 
ductive ;  the  foliage  very  large,  shielding  the  fruit. 

110.     MADISON   BIGARREAU. 

New,  valuable,  and  very  productive ;  originated  by  Mr. 
Manning.  Large,  amber  colored  next  the  sun,  pale  in  the 
shade  ;  flesh  firm,  flavor  excellent ;  ripening  in  July. 

12.  *NAPOLEON  BIGARREAU. 

BIGARREAU  NAPOLEON,  LOVRMAN,  Hort.  Soc.  Cat. 

LAUERMANN.  Dr.  fVillick.  BIGARREAU  GROS  MONSTREUX.  TTiom. 

GROS  BIGARREAU  DE  LAUERMANN. 

The  tree  is  extraordinary  for  the  vigor  and  beauty  of  its 
growth;  the  leaves  are  very  large,  and  plain  or  smooth  on 
their  upper  surface ;  the  fruit  very  large,  heart-shaped ; 
pale  yellow  in  the  shade,  with  bright  red  spots  next  the 
sun  ;  flesh  remarkably  white,  solid,  of  a  sweet,  and  agree- 
able, and  excellent  flavor.  The  largest  and  most  beautiful 
of  the  heart-shaped  cherries.  It  ripens  early  in  July. 

13.  WHITE   BIGARREAU. 

GRAFFION.   Lind.     BIGARREAU.   Hooker. 

TURKEY  BIGARREAU. 

Very  large,  obtuse,  heart-shaped  ;  fine  red  next  the  sun, 
yellowish  amber  color  in  the  shade  ;  flesh  firm,  white,  sweet, 
and  well-flavored.  A  beautiful  and  excellent  fruit,  not  very 
productive.  The  tree,  says  Mr.  Hooker,  "  evidently  ex 
hibits  the  characteristics  of  age  and  debility." 

14.  *BLACK    EAGLE. 

Of  a  size  varying  from  medium  to  large,  obtuse  heart 
formed ;  of  a  dark  purple  color,  or  nearly  black  ;  flesh  very 
tender,  rich,  and  of  excellent  flavor,  and  ripens  early. 


236  NEW   AMERICAN    ORCHARDIST. 

The  tree  grows  strong  and  very  upright,  and  is  very  pro- 
ductive ;  the  leaves  very  large.  This  new  variety  was  sent 
by  Mr.  Knight,  in  1823,  to  the  Hon.  John  Lowell,  and 
was  raised  by  Miss  Elizabeth  Knight,  of  Downton  Castle, 
in  1806,  from  a  seed  of  the  Bigarreau,  fertilized  by  the 
May  Duke. 

15.  *BLACK   HEART. 

GUIGNIER  A  FRUIT  NOIR.     Duh. 

Rather  large,  heart-shaped ;  dark  purple,  approaching 
to  black  at  maturity ;  the  flesh  is  dark  red,  tender,  of  ex- 
cellent flavor.  Ripe  early  in  July,  and  a  good  bearer. 
The  true  Black  Heart  is  one  of  the  best  of  cherries. 

16.  *BLACK   TARTAREAN. 

BLACK  RUSSIAN,  BLACK  CIRCASSIAN,  SUPERB  CIRCASSIAN. 
FRAZER'S  BLACK  TARTAREAN,  RONALD'S  BLACK  HEART.  Pom. 

Mag. 

Very  large  and  beautiful,  and  of  most  superior  quality  ; 
heart-shaped ;  of  a  dark  purple  or  black  color  ;  the  flesh 
firm,  dark  red  or  purple,  and  of  most  excellent  flavor.  The 
tree  is  elegant ;  of  upright  and  extraordinary  rapid  growth  ; 
its  productiveness  very  great.  It  ripens  the  first  of  July. 
Supposed  to  have  originated  in  Spain ;  thence  carried  to 
Circassia,  or  Russia ;  from  Russia  it  was  brought  to  Eng- 
land, in  1796,  by  Mr.  John  Frazer.  —  Pom.  Mag. — But 
according  to  Mr.  Hooker,  it  was  brought  from  Circassia,  in 
1794,  by  Mr.  Ronalds. 

17.  *DOWNER   CHERRY. 

A  new  and  valuable  variety,  reared  by  Samuel  Downer, 
Esq.,  of  Dorchester.  The  tree  is  very  vigorous,  and  up- 
right in  its  growth  ;  the  leaves  very  large,  dark  green  ;  a 
constant  and  great  bearer.  A  large,  light  red  cherry,  of 
roundish  form ;  the  flesh  firm,  flavor  good  and  sprightly. 
Very  late,  and  one  of  the  most  productive.  It  ripens  after 
most  other  superior  varieties  are  gone,  and  is  on  this 
account  the  more  valuable,  and  highly  prized  in  the 
markets. 

18.  DOWNTON    CHERRY.     Hort.   Trans.    Thomp- 
son. 

A  new  variety,  raised  by  Mr.  Knight,  from  the  Elton  or 
Waterloo.  It  is  large;  nearly  round,  inclining  to  heart- 
shape  ;  of  a  pale  yellow  color,  sprinkled  with  minute  red 
spots  and  larger  patches  of  dull  red  or  maroon;  the  flesh 
pale  amber  color,  tender  and  juicy,  very  sweet  and  high- 
flavored.  An  excellent  fruit.  The  tree  bears  well. 


CHERRIES. CLASS    I.  237 

19.  ELTON.     Mr.  Knight.     Hooker's  Pom.  Lond.  PI. 

VII. 

Raised  by  Mr.  Knight  from  the  seed  of  the  Bigarreau 
and  pollen  of  the  White  Heart.  The  tree  is  very  vigorous 
and  very  productive.  The  fruit  is  pretty  large,  heart- 
shaped  ;  pale  glossy  yellow  in  the  shade,  but  marbled  with 
bright  red  next  the  sun  ;  the  stalk  slender,  two  inches  long  ; 
the  flesh  firm,  sweet,  and  rich.  Very  early.  Sent,  in  1823, 
by  Mr.  Knight,  to  the  Hon.  John  Lowell. 

20.  FLORENCE.     Hort.  Trans.  Vol.  H.  p.  229. 
Large,  heart-shaped,  depressed ;  of  a  yellow  amber  color, 

marbled  with  bright  red  in  the  shade  ;  bright  red  next  the 
sun;  tolerably  firm,  juicy,  rich,  and  sweet.  A  beautiful 
cherry,  introduced  by  Mr.  Houblon,  from  Florence. 

21.  *GRIDLEY. 

This  excellent  variety,  which  is  sometimes  called  the 
Apple  Cherry,  originated  on  the  farm  of  Deacon  Samuel 
Gridley,  of  Roxbury.  The  tree  bears  constantly  and  very 
abundantly.  The  fruit  is  of  handsome  size,  round,  black  ; 
the  stalk  short ;  the  flesh  very  firm,  like  all  others  of  the 
Bigarreau  class;  juicy,  of  a  fine,  vinous  flavor.  During 
long-continued  storms,  it  is  sometimes  liable  to  crack  at 
maturity.  A  popular  fruit  for  the  market.  It  carries  well, 
and  is  ripe  soon  after  the  early  cherries  are  gone,  or  early 
in  July. 

22.  HEREFORDSHIRE  BLACK.     R.  M. 
LATE  BLACK  HEART. 

A  large,  black,  and  heart-shaped  cherry;  a  most  excel- 
lent fruit;  a  great  bearer,  and  more  valuable  for  ripening 
late,  when  most  varieties  are  gone. 

23.  RED   RUSSIAN    CHERRY. 

A  new  and  superior  variety,  which  was  imported  from 
Russia,  about  thirty  years  ago,  into  Brooklyn,  N.  Y. ;  its 
original  name  lost.  A  large,  dark  red  cherry,  of  excellent 
flavor  and  quality.  Ripening  very  late,  or  in  August. 
The  tree  is  very  productive. 

24.  *SPARHAWK'S  RED  HONEY  CHERRY. 

A  most  superior  native  fruit,  and  so  named  for  Edward 
Sparhawk,  Esq.,  of  Brighton,  who  has  introduced  this  cap- 
ital variety  to  notice.  The  tree  grows  upright  and  hand- 
some, and  is  wonderfully  productive.  The  fruit  is  large, 
bright  red,  tender,  juicy,  of  a  very  sweet  and  delicious 


238  NEW    AMERICAN    ORCHARDIST. 

flavor.  It  is  sometimes  called  the  Honey  cherry.  A  fine, 
profitable  cherry,  from  its  excellent  qualities  and  very  ex- 
traordinary productiveness,  to  cultivate  for  the  market.  It 
ripens  late,  and  is  one  of  the  best  of  all  cherries. 

25.  WATERLOO.     Hort.  Trans. 

A  large,  round,  dark  red  fruit,  inclining  to  black  at  ma- 
turity;  the  flesh  is  firm,  and  of  excellent  flavor.  Raised 
by  a  daughter  of  Mr.  Knight,  and  so  named  from  its  per- 
fecting its  first  fruit  soon  after  the  battle  of  Waterloo.  The 
tree  is  of  strong,  but  irregular  growth.  This  fruit  was  sent 
by  Mr.  Knight,  in  1823,  to  the  Hon.  John  Lowell. 

26.  *WHITE  TARTAREAN. 

TRANSPARENT,  WHITE  TRANSPARENT  CRIMEA. 
Rather  large,  beautiful,  and  obtuse  heart-shaped  ;  pale 
yellow,  approaching  to  an  amber  color  next  the  sun  ;  flesh 
half  breaking,  and  of  excellent  flavor.  A  much  admired 
fruit,  which  ripens  early  in  July.  The  tree  grows  upright 
and  handsome,  and  bears  well ;  the  leaves  are  large,  smooth. 
One  of  the  best  fruits  of  the  class  of  white  cherries. 


CLASS    II. 

DUKE  CHERRIES,  MORELLOS,  &c. 

27.  *ARCHDUKE. 

LATE  DUKE.     Thompson. 

GRIOTTE  DE  PORTUGAL.  Duk.  PORTUGAL  DUKE. 
A  large,  globular-formed,  red  cherry;  like  the  May  Duke, 
it  grows  in  clusters ;  but  the  tree  grows  more  vigorous 
than  that  variety.  An  excellent  cherry,  and  a  great  bearer. 
It  ripens  in  July,  and  hangs  a  long  time  on  the  tree,  im- 
proving in  flavor ;  and  is,  on  all  accounts,  a  valuable  fruit. 

28.  BELLE  DE  CHOISY.     Pom.  Mag.     Bon  Jard. 

DOUCETTE,  CERISE  UE  PALEMBRE. 

A  middle-sized,  roundish  fruit,  growing  in  pairs  on  a 
forked  stalk  ;  skin  transparent,  red,  mottled  with  amber ; 
the  flesh  -amber-colored,  tender,  and  sweet;  ripe  rather  be- 
fore the  May  Duke.  It  bears  well  as  a  standard. 


CHERRIES. CLASS    II.  239 

29.  BELLE  ET  MAGNIFIQUE. 

This  fine  cherry  was  introduced  to  notice  by  General 
Dearborn.  The  tree  is  of  vigorous  growth,  and  moderately 
productive;  the  fruit  of  the  largest  size;  round,  of  a  dark 
red  color,  mottled  with  white  spots,  and  abounding  in  acid. 
Valuable  from  its  late  maturity.  The  fruit  is  from  France. 

30.  *EARLY  PURPLE  GRIOTTE.     Thompson. 

Of  medium  size,  heart-shaped;  of  a  dark  red  color; 
flesh  tender  and  excellent.  It  ripens  the  beginning  of 
June.  A  valuable  cherry,  particularly  for  its  early  ma- 
turity. 

31.  GERMAN  DUKE. 

GRIOTTE  U'ALLEMAGNE.  Nouv.  Cours  Complet  d'jigr. 
DE  CHAUX,  Du  COMTE  DE  SAiiNT  MAUR,  Ib. 
Equally  as  large  as  the  Archduke  ;  almost  as  black;  the 
flesh  deep  red,  and  very  acid.     It  ripens  the  middle  of  July. 
The  tree  is  of  middle  size,  and  not  very  productive. 

32.  *MAY  DUKE. 

A  large,  globular,  red  cherry,  usually  growing  in  clusters. 
At  maturity  the  flesh  is  tender,  juicy,  of  an  agreeable  but 
acid  flavor.  This  kind  is  usually  gathered  in  June,  and 
while  it  is  yet  sour  and  immature,  for  the  markets,  being 
one  of  the  earliest  varieties.  The  tree  is  of  moderate  v  igor, 
compact  in  its  form,  and  productive. 

33.  MONTMORENCY. 

CERISIER  DE  MOXTMORENCY  A  GROSS  FRUIT.    Bon  Jard. 

LONG  STEM  MONTMORENCV. 

The  fruit  is  large,  flattened  at  its  extremities,  of  a  lively 
red  color;  the  flesh  of  a  yellowish  white,  slightly  acid,  and 
excellent.  The  tree  is  not  very  productive.  It  ripens  in 
July.  The  Short  Stem  Montmorency,  or  GrosGobet,  is  a 
fruit  of  less  size,  and  the  tree  less  vigorous. 

34.  MORELLO. 

MILAN.  Lang.     CERISE  DU  NORD  of  Noisette.     Lind. 
Middle-sized,  round;  nearly  black  at  maturity;  tender, 
juicy,  of  an  agreeable  flavor,  in  which  much  acid  predomi- 
nates.    July.     This  fruit  is  used  for  preserving. 

35.  *PLUMSTONE  MORELLO. 

A  very  large,  dark,  round  cherry,  nearly  black,  of  a 
rich,  acid  flavor,  and  deemed  superior  to  all  European 
Morellos.  The  stone  is  very  large,  and  resembles  that  of 
a  plum.  A  native  fruit  from  Virginia,  introduced  to  no- 


240  ,NEW   AMERICAN    ORCHARDIST. 

tice  by  William  Prince,  Esq.,  of  the  Linnaean  Botanic 
Garden,  Flushing. 


ORNAMENTAL   VARIETIES. 

36.  LARGE  DOUBLE  FLOWERING  CHERRY. 

The  tree  is  of  vigorous  and  upright  growth ;  the  flowers 
are  very  large,  very  double,  and  beautiful^  resembling 
clusters  of  small  roses.  The  appearance  of  the  tree  when 
in  full  blossom  is  striking  and  highly  ornamental.  The 
tree  belongs  to  the  Merisiers,  or  trees  of  the  first  class. 

37.  SMALL  DOUBLE  FLOWERING  CHERRY. 
The  tree  is  of  slow,  dwarfish  growth ;  the  blossoms,  how- 
ever, are  not  less  beautiful  than  the  preceding.     The  tree 
belongs  to  the  Morellos  and  Dukes,  or  to  the  second  class. 

38.  SERRULATE  DOUBLE  FLOWERING  CHER- 
RY. 

CERASPS  SERRCLATA  PLENO. 

This  new  variety  is  one  of  the  most  beautiful  of  all  the 
double  flowering  cherries.  Both  this  and  the  following 
kind  were  introduced  to  America  in  1840. 

39.  CHINESE   LARGE    DOUBLE   FLOWERING 
CHERRY. 

CERASCS  GRANDIFJLORA  SINENSIS  PI.ENO. 
By  information  lately  received  from  Mr.  Lee,  this  vari- 
ety is  understood  to  be  new,  and   more  beautiful  than  the 
Serrulata,  or  any  other  species  of  double  flowering  cherry. 

40.  TOBACCO  LEAF. 

BlGARREAUTIER  A  FfiCILLES  DE  TABAC.      Bon  Jdrd. 

A  small,  pale  red  fruit,  of  indifferent  flavor;  a  poor 
bearer.  The  growth  of  this  tree  is  strong,  but  crooked  ; 
the  leaves  of  enormous  size.  It  is  said  to  have  received  its 
name  from  the  supposition  that  its  fruit  would  prove  pro- 
portionally large;  cultivated  only  as  a  curiosity.  The  tree 
belongs  to  the  first  class. 

41.  VIRGINIA  WILD  CHERRY. 

CF.RASUS  VIRGINIAHA. 

A  native.  It  is  found  growing  wild  in  the  forests  and 
pastures,  and  is  a  distinct  species  from  any  others  here 


CHERRIES. CULTIVATION.  241 

described.  The  trees  grow  large,  and  the  fruit  is  produced 
in  clusters,  like  currants.  It  is  very  small,  of  a  pleasant 
sweet,  slightly  bitter,  and  very  astringent  taste.  This 
variety  is  one  of  the  most  esteemed  of  all  for  brandy. 

42.  WEEPING  CHERRY. 

CERISIER  DE  SIBERIA. 

This  beautiful  tree  is  of  low  growth,  its  branches  slen- 
der and  drooping;  its  leaves  are  very  small,  oblong, 
lanceolate ;  they  are  of  a  deep  shining  green  above,  and 
of  a  pale  shining  green  below.  The  fruit  is  small  and 
numerous,  of  a  bright  red  color,  and  extremely  acid.  This 
highly  ornamental  tree  is  generally  inoculated  at  an  ele- 
vated height  on  the  Mazzard  cherry. 

43.  COLONG  DWARF  CHERRY. 

A  new  species  of  cherry,  a  native  from  beyond  the 
Rocky  Mountains,  and  near  the  sources  of  the  Columbia 
River ;  lately  brought  thence  by  the  hunters  from  the  far 
West.  A  low  tree  or  shrub,  the  leaves  small,  oblong,  ser- 
rated, pale  green.  When  but  two  feet  in  height,  it  blos- 
soms profusely.  The  fruit  is  a  cherry  of  a  small  size  and 
oval  form ;  of  a  black  color  and  pleasant  taste.  It  bears 
very  abundantly,  and  the  branches,  when  loaded  with  fruit, 
sometimes  trail  on  the  ground. 


CULTIVATION. 

The  stones  of  the  cherry  are  sown  in  autumn,  in  a  rich, 
well-prepared  soil.  The  second  year  they  are  transplanted 
to  nursery  rows  four  feet  asunder,  and  at  a  foot  distance 
from  each  other  in  the  row.  They  are  inoculated  the 
third  year.  The  best  soil  is  a  rich,  dry,  sandy  loam,  or 
calcareous  soil,  and  an  elevated  situation.  A  cold,  clayey, 
moist  soil  does  not  suit  them.  If  the  tree  grows  in  suit- 
able form,  pruning  is  neither  much  practised  nor  recom- 
mended. 

The  suitable  distance  for  planting  the  cherry  tree  in 
orchards,  varies  according  to  the  goodness  of  the  soil,  and 
other  circumstances,  and  may  be  stated  generally  at  from 
fifteeu  to  twenty  feet  asunder. 
21 


242  NEW   AMERICAN    ORCHARDIST. 


MULBERRY.  —  (Man*.) 

The  mulberry  is  a  genus  comprising  many  species.  Its 
origin  has  been  assigned  to  China;  but  several  species  are 
found  growing  in  a  wild  state  in  America.  The  friiit  is 
a  berry  of  a  roundish  or  oblong  form;  of  a  color  varying 
from  white  to  red  or  black  ;  its  pulp  envelops  numerous 
small  seeds. 

USES.  Most  of  the  varieties  of  the  mulberry  are  es- 
teemed dessert  fruits.  When  perfectly  mature,  they  are 
grateful  to  the  taste  and  very  wholesome.  The  sirup  is 
useful  in  mitigating  inflammations  of  the  throat.  The 
juice,  when  properly  fermented,  affords  a  pleasant  vjnous 
wine.  Mixed  with  apples,  they  afford  a  delicious  beverage 
called  mulberry  cider,  of  a  deep  red  color,  like  Port  wine. 
Lastly,  the  leaves  of  the  various  species  of  the  mulberry 
constitute  the  principal  food  of  the  silk-worm.  Not  every 
kind,  however,  is  equally  suitable.  Those  most  esteemed 
are  the  Morus  alba,  M.  lucida,  M.  tartarica,  M.  Moretti, 
M.  Dandolo,  M.  Multicaulis,  and  the  new  Canton  variety. 

VARIETIES. 

BLACK  MULBERRY. 

MORUS  NIGRA. 

This  tree  is  a  native  of  Asia  Minor.  It  rises  from 
twenty-five  to  thirty  feet.  The  leaves  are.  large  and  rug- 
ged. Its  fruit  is  large,  black,  aromatic,  juicy,  stibacid,  and 
good.  An  agreeable  wine  is  made  from  its  juice.  The 
juice  is  used  for  imparting  a  dark  color  to  liquors;  the 
bark  of  the  root  is  a  powerful  cathartic ;  and  from  the 
bark  of  the  tree,  strong  cordage  and  brown  paper  are  made. 
RED  MULBERRY. 

MoRDS    RCBRA. 

A  native  of  America.  The  tree  rises  to  the  height  of 
from  thirty  to  forty  feet ;  the  leaves  are  large,  cordate,  often 
pal  mated,  and  more  often  three-lobed,  dark  green  above, 
downy  beneath,  rugged :  the  fruit  is  of  a  very  deep  red 
color,  and  excellent.  This  variety  is  esteemed  superior  to 
the  Black  mulberry  as  a  fruit,  and  the  tree  is  more  hardy. 

For  an  account  of  other  useful  varieties  of  mulberries, 
see  the  APPENDIX. 


CULTIVATION. 

These  varieties  of  mulberry  will  flourish  in  alrtiost  any 
soil,  but  grow  most  luxuriantly  in  a  deep,  sandy  loam, 
rather  in  a  humid  than  dry  soil.  They  are  propagated  by 
seeds  or  by  layers,  and  sometimes  by  cuttings.  The  seeds 
are  obtained  by  washing  the  bruised  pulp  of  thoroughly  ripe 
fruit;  they  are  carefully  dried,  and  sown  early  in  April,  in 
a  rich  soil,  and  covered  to  the  depth  of  half  an  inch  with 
loam,  and  pressed  down  compactly.  The  second  year,  they 
are  transplanted  to  nursery  rows. 


VINE.—  (Fttfi  wni/era.) 

The  grape  vine  is  a  deciduous  tree,  with  an  irregular, 
contorted  stem,  and  long,  flexible  branches.  They  trail  on 
the  earth,  or,  connected  by  their  tendrils  to  trees,  they  rise 
vertically,  even  to  the  summits  of  those  which  crown  the 
forest.  The  leaves  are  large,  smooth,  or  downy,  serrated, 
lobed,  or  entire.  The  leaves  and  footstalks  of  the  white 
or  yellow  grapes,  change  from  a  green  to  a  yellow  color, 
late  in  autumn ;  and  those  of  the  red  or  black  grapes,  to 
a  reddish  hue.  The  blossoms  are  produced  in  long  clus- 
ters or  racemes,  from  the  wood  of  the  same  year ;  they 
possess  a  fragrant  odor.  The  fruit  is  in  clusters,  the  ber- 
ries round  or  oblong ;  their  color  varying  from  white  or 
yellow  to  red,  to  blue,  or  to  black.  The  pulp  contains  a 
juice,  rich,  saccharine,  and  abundant,  of  surpassing  flavor. 
The  berries  contain  from  one  or  two  to  five  small  stones. 
Those,  however,  of  the  Ascalon,  or  Corinth,  and  the  Sul- 
tana, have  none. 

The  vine  is  a  native  of  the  temperate  regions.  Its  his- 
tory is  traced  to  a  very  ancient  date  in  Persia.  It  is  cul- 
tivated extensively  for  wine  in  every  part  of  Europe 
favorable  to  its  growth,  from  the  Mediterranean  Sea  to 
the  latitude  of  51° ;  also  in  South  Africa,  and  the  African 
isles  of  the  Atlantic,  and  in  Greece.  It  is  also  cultivated 
in  Barbary  and  Egypt,  and  in  all  those  parts  of  Asia 


244  NEW    AMERICAN    ORCHARDIST. 

which  are  possessed  of  a  suitable  climate;  but  not,  how- 
ever, so  much  for  wine,  its  use  being  forbidden  to  the 
disciples  of  Mohammed.  It  does  not  flourish  within  the 
tropics  ;  it  may,  indeed,  grow  there,  but  produces  but  little 
fruit,  except  in  the  mountainous  elevations.  Yet  in  some 
tropical  countries,  as  at  Bombay,  where  unceasing  sum- 
mer allows  no  rest  to  the  vine,  or  its  wonted  repose,  they 
give  them,  by  artificial  means,  a  suitable  season  for  slum- 
ber ;  and  the  vine,  thus  recruited,  becomes  productive. 
[See  CULTIVATION.] 

The  vine  is  extremely  long-lived  :  it  is  stated  that  some 
have  lived  six  hundred  years ;  and,  according  to  Bosc,  there 
are  vines  in  Burgundy  four  hundred  years  old.  The  na- 
tive vines  of  America,  as  of  other  countries,  ascend  to  the 
summits  of  the  highest  trees  of  the  forest,  growing  some- 
times of  enormous  dimensions.  And  vine  timber  is  stated 
to  be  of  very  great  durability ;  of  this  fact,  the  long  life  to 
which  the  vine  tree  will  attain,  might  alone  be  deemed 
sufficient  evidence.  It  is  deemed  too  valuable  to  be  ap- 
plied to  common  purposes,  its  use  being  confined,  almost 
exclusively,  to  furniture,  statues,  &c. 

USES.  The  fruit  of  the  grape  has  been  highly  prized, 
in  all  ages,  as  a  delicious  and  wholesome  dessert  fruit. 
They  are  used  as  preserves,  in  pastry  and  in  cookery. 
Sugar  is  also  made  from  the  juice  of  the  grape,  good,  but 
coarse-grained ;  and  the  unfermented  juice,  when  boiled  to 
the  consistency  of  honey,  is  esteemed  a  delicious  article 
of  food,  being  used,  both  in  Europe  and  in  the  Moham- 
medan countries,  either  with  or  without  sugar,  as  butter  or 
honey  is  used. 

Raisins  are  prepared  from  the  matured  fruit  of  the  grape. 
The  clusters,  without  being  separated  from  the  branches, 
are  dipped  in  a  ley  of  wood  ashes,  containing  a  small  por- 
tion of  the  oil  of  olives,  and  then  dried  by  exposure  to  the 
sun.  By  another  mode,  though  not  so  good,  they  are 
dried  in  an  oven.  Raisins  are  esteemed,  not  only  as  a 
delicious,  but  a  wholesome  and  nutritious  food,  when  used 
in  moderation.  They  are  of  extensive  use,  both  for  the 
dessert  and  in  cookery.  A  good  wine  may  also  be  pre 
pared  from  them. 

The  grapes  which  are  imported  from  France  and  Spain, 
are  packed  in  alternate  layers  of  saw-dust,  which  has  been 
thoroughly  dried  in  an  oven  ;  and  we  are  assured,  that 


GRAPES.  245 

grapes  may  be  preserved  a  year,  by  being  gathered  in  the 
afternoon  of  a  dry  day,  and  enclosed  in  a  dry,  tight  cask ; 
being  laid  singly,  and  in  layers,  between  alternate  layers 
of  thoroughly  kiln-dried  bran. 

Sherbet  constitutes  a  cooling  and  wholesome  drink  of 
the  Mohammedans.  It  consists  of  the  unfermented  juice 
of  the  grape,  mixed  with  water,  sugar,  and  spices. 

The  unfermented  juice  of  the  grape,  which  constitutes 
the  essential  elements  of  wine,  consists  of,  1st,  water  ;  2d, 
sugar;  3d,  tartaric  acid;  4th,  mucilage;  each  in  different 
proportions.  But  after  fermentation,  wine  contains,  by 
chemical  analysis,  1st,  water;  2d,  alcohol;  3d,  sugar;  4th, 
tartaric,  carbonic,  and  malic  acids.  It  also  contains  tan- 
nin, a  coloring  matter,  and  a  volatile  oil. 

Gross  or  watery  wines  are  extremely  difficult  to  pre- 
serve and  manage.  It  is  far  otherwise  with  those  which 
contain  a  suitable  proportion  of  the  essential  elements ; 
these  being  comparatively  of  very  easy  management. 
Where  the  elementary  principles  are  deficient,  they  should 
be  added  at  once  in  the  beginning,  and  before  the  fer- 
mentation has  commenced. 

In  modern  France,  sugar  is  now  added,  when  its  pres- 
ence is  essentially  wanting ;  and  vineyards  which  before 
would  never  make  any  thing,  or  but  very  poor  wine,  are 
now,  by  this  addition  alone,  rendered  productive  in  good 
wine  ;  and  the  sugar  produced  from  the  potato,  is  now,  it 
is  said,  much  used  for  this  purpose  in  that  country ;  and 
for  this  purpose  it  seems  to  be  peculiarly  adapted,  its  taste 
being  intermediate  between  the  sugar  of  the  cane,  and  the 
sugar  which  is  produced  from  the  grape. 

From  a  pound  and  a  half  of  potato  starch,  one  pound 
and  a  quarter  of  crystalline  brown  sugar  has  been  obtained. 
And  starch,  according  to  Davy,  is  converted  into  sugar  by 
the  very  simple  process  of  boiling  in  very  diluted  sulphuric 
acid.  One  hundred  parts  of  starch,  four  hundred  parts  of 
water,  and  one  part  of  sulphuric  acid,  by  weight,  are  kept 
boiling  for  forty  hours  ;  the  loss  of  water  by  evaporation 
being  supplied  by  new  quantities.  The  acid  is  to  be  neu- 
tralized by  lime,  precisely  as  the  acid  which  is  contained 
in  the  juice  of  the  sugar-cane  is  neutralized,  and  the  sugar 
is  crystallized  by  cooling. 

The  moderate  use  of  good  wine  is  deemed  wholesome, 
especially  to  convalescents  recovering  from  malignant  fe- 
21* 


246  NEW    AMERICAN    ORCHARDIST. 

vers,  and  to  those  of  debilitated  habits,  as  it  accelerates 
the  circulation.  On  the  other  hand,  its  too  liberal  or  im- 
moderate use  undermines  the  constitution,  and  lays  the 
foundation  of  a  train  of  diseases.  It  paralyzes  the  mental 
faculties,  and  induces  those  disorders  of  body  which  not 
uncommonly  terminate  in  death. 

The  varieties  of  the  grape  are  very  numerous.  The  fol- 
lowing comprises  a  selection  of  the  best  varieties  known. 

VARIETIES. 

In  the  arrangement  of  grapes,  I  have  divided  the  whole 
into  five  classes. 

CLASS  I.  Those  called  Chasselas  grapes.  These  are 
early. 

CLASS  II.  Those  called  Muscats,  or  Frontignacs.  The 
Muscats  are  more  tardy  in  ripening  than  the  Chasselas 
grapes. 

CLASS  III.  Other  foreign  varieties.  Black,  blue,  and 
purple  grapes. 

CLASS  IV.    Other  foreign  varieties.     White  grapes. 

CLASS  V.     American  grapes. 


CLASS    I. 

CHASSELAS   GRAPES. 

The  Chasselas  grapes  are  in  high  estimation  at  Paris,  and 
in  the  north  of  France,  as  well  for  their  excellent  quality, 
as  for  their  early  maturity. 

1.   *WHITE  CHASSELAS. 

ROVAL  MCSCADIWE.  o'ARBOTCJE,  For.    Lindley. 

CHASSELAS  DF.  FONTAINBLEAU.  Bon  Jard.  SWEETWATER. 
The  wood  grows  pretty  strong;  the  bunches  are  large 
and  shouldered;  the  berries  are  large,  round,  greenish 
yellow,  golden  or  amber-colored  at  maturity ;  the  flesh  is 
juicy,  rich,  vinous,  and  excellent.  A  capital  and  very  pro- 
ductive variety.  At  Paris  it  is  generally  cultivated  on 
walls.  Near  Boston  it  is  considered  one  of  the  very  best 
for  our  climate,  ripening  well  its  fruit  in  open  culture,  in 


GRAPES. CLASS    I.  247 

favorable  seasons  and  situations.  A  gentleman  here,  of 
great  experience  and  observation,  is  confident  that  the 
Sweetwater,  and  the  Chasselas  de  Fontainbleau,  are  but 
one  and  the  same ;  and  that  the  difference  which  they 
sometimes  assume,  is  owing  to  no  other  causes,  than  a 
difference  of  exposition. 

2.  *GOLDEN  CHASSELAS. 

CHASSELAS  DORE,  BAR  SUR  AUBE,  Duh.     BtmJard. 

RAISIN  DE  CHAMPAGNE.    Bon  Jard.  p.  366. 

YELLOW  CHASSELAS  OF  THOMERY. 

GROS  COULARD. 

The  wood  of  this  fine  variety  is  of  medium  vigor,  the 
joints  short ;  by  this  it  is  distinguished  from  the  White 
Chasselas.  It  is  also  a  fortnight  earlier  than  that  variety, 
but  is  not  so  exuberantly  productive.  The  bunches  are 
large  ;  the  berries  large  and  round,  of  a  yellow  amber  or 
gold  color,  melting,  pleasant,  sweet,  and  excellent.  The 
bunches  of  this  variety  are  somewhat  peculiar,  having 
mostly  quite  large  berries,  intermixed  with  some  few  of 
small  size  on  the  same  bunch.  This  fine  variety  has  been 
introduced  by  S.  G.  Perkins,  Esq.,  and  produces  good 
crops  in  open  culture  in  warm  expositions.  To  produce 
great  crops,  and  enable  the  fruit  to  set  well,  it  must  be 
screened  from  high  winds  from  the  time  of  blossoming  till 
the  fruit  becomes  of  the  size  of  peas.  The  Chasselas 
Dore,  Bar  sur  Aube,  of  the  old  Duhamel  and  the  Bon  Jar- 
dinier,  must  not  be  confounded  with  the  White  Chasselas, 
or  Chasselas  de  Fontainbleau,  which  is  sometimes  mis- 
called by  this  same  name. 

3.  BLACK  CHASSELAS.     Lindley. 

CHASSELAS  NOIR  of  the  French. 

BLACK  MUSCADINE  of  the  English. 

The  bunches  are  the  size  of  the  White  Muscadine ;  the 
berries  are  of  a  globular  form,  of  a  black  color,  and  covered 
with  blue  bloom;  the  flesh  is  rich,  and  of  very  good  flavor. 

4.  MUSK  CHASSELAS.     Duh.     Bon  Jard. 

CHASSELAS  MUSQ.UE.     Bon  Jard.     Duh. 

The  bunches  are  of  medium  size;  the  berries  are  round 
and  of  moderate  size,  of  a  green  or  greenish  yellow  color ; 
the  pulp  is  sweet,  high-flavored,  and  musky.  This  variety 
is  rather  later  than  the  Golden  and  White  Chasselas. 

5.  RED  CHASSELAS.     Bon  Jard.    For.    Lindley. 

CHASSELAS  ROUGE.  Bon  Jard.     RED  MUSCADINE. 

The  bunches  are  of  medium  size,  but  very  compact ;  the 


248  NEW    AMERICAN    ORCHARDIST. 

berries  smaller  than  the  White  Chasselas,  of  a  dark  red 
color,  sweet,  and  of  good  flavor.     This  variety  is  not  so 
early  as  the  White  Muscadine. 
6.     VARIEGATED  CHASSELAS.     Neill.    Lindley. 

A  new  variety,  raised  by  Mr.  Knight,  from  the  seed  of 
the  Chasselas,  fertilized  by  the  pollen  of  the  Aleppo.  The 
berries  are  striped,  and  very  beautiful,  with  a  thin  skin,  and 
juicy.  The  leaves  in  autumn  become  variegated  with  red 
and  yellow.  A  very  productive  and  hardy  variety,  ripening 
well  in  the  open  air.  Thus  has  Mr.  Neill  described  it, 
According  to  Mr.  Lindley,  the  bunches  are  long,  the  berries 
rather  small,  globular,  deep  purple  next  the  sun,  tender, 
very  saccharine,  and  of  pretty  good  flavor. 


CL.ASS    II. 

MUSCATS,  OR  FRONTIGNACS. 

The  Muscats,  or  Frontignacs,  are  highly  esteemed  for 
their  delicate  and  delicious  musk  flavor.  They  are  not 
quite  so  early  in  their  season  of  maturity  as  the  varieties 
of  Chasselas,  and  require  more  heat  of  climate. 

7.  BLACK  FRONTIGNAC.     Forsyth.     Lindley. 
BLUE  FRONTIGNAC,  VIOLET  FRONTIGNAC, '  Speechly. 
MUSCAT  NOIR  of  the  French. 

The  bunches  are  rather  short,  and  below  medium  size, 
and  loosely  formed;  the  berries  are  of  medium  size,  round, 
black,  and  covered  with  blue  bloom  ;  the  flavor  is  vinous, 
sweet,  and  musky.  This  is  not  so  highly  esteemed  at  Paris 
as  the  White  Muscat.  It  rarely  ripens  in  open  culture, 
either  there  or  near  Boston. 

8.  »CANNON  HALL  MUSCAT. 

The  bunches  are  large ;  the  berries  large,  oval,  yellow 
or  amber-colored;  of  delicious  flavor.  Each  berry  has  but 
one  seed.  A  new  and  very  superior  variety,  in  high  repute 
in  England.  Earlier  than  the  Muscat  of  Alexandria,  and 
fully  equal  to  that  variety.  It  is  stated,  that  at  Chatsworth 
the  duke  of  Devonshire  has  a  vineyard  completely  filled 
with  this  favorite  varietv.  A  favorite  also,  and  much  cul- 


GRAPES. CLASS    II.  249 

tivated  at  the  celebrated  fruit  establishment  of  Mr.  Wilmot. 
It  requires  considerable  heat,  and  is  very  productive. 

9.  RED  FRONTIGNAC.     Mr.  Neill 

GRIZZLY  FRONTIGNAC.  Ib.  MOSCAT  ROUGE.  Bon  Jard. 
The  bunches  are  rather  large,  long,  and  moderately 
compact ;  the  berries  are  pretty  large,  round,  of  a  red  color, 
and  of  a  high  vinous  and  musky  flavor.  This  variety 
ripens  earlier  than  the  White  Frontignac,  and  although 
not  so  high-flavored  as  that  variety,  it  is  more  esteemed  in 
France  than  the  Violet  and  Black  Muscat. 

10.  RED  MUSCAT  OF  ALEXANDRIA.   For.  Lind. 

RED  FRONTIGNAC  OF  JERUSALEM  of  Miller. 

It  resembles  the  White,  except  in  regard  to  color.  The 
bunches  are  rather  large,  and  shouldered ;  the  berries 
rather  large,  oval,  of  a  red  color;  the  skin  is  thick;  the 
flesh  firm,  juicy,  saccharine,  musky,  and  high-flavored. 
Bradley  calls  this  one  of  the  very  best  of  grapes.  It  is  also 
said  to  be  more  esteemed  about  Paris  than  the  White  Mus- 
cat ;  and  there,  against  good  walls,  it  ripens  very  well. 

11.  *WHITE  FRONTIGNAC. 

MUSCAT  DE  FRONTIGNAC,  MUSCAT  BLANC,  Bon  Jard. 
The  bunches  are  very  long,  conical,  compact;  the  ber- 
ries the  size  of  the  Chasselas ;  round,  a  little  elongated  ; 
white,  but  slightly  yellow  next  the  sun ;  the  pulp  white, 
crackling,  of  an  exquisite  sweet  and  musky  flavor.  Very 
productive.  Highly  esteemed  near  Boston,  where  its  cul- 
tivation is  principally  confined  to  vineries,  as  it  seldom 
comes  to  maturity  in  out-of-door  cultivation. 

12.  *WHITE  MUSCAT  OF  ALEXANDRIA.    Neill. 

WHITE  MALAGA.     Hart.  Soc.  Cat. 

MUSCAT  D'ALEXANDRIA  BLANC.     Bon  Jard. 

PASSE  LONGUE  MUSI^UE.     Ib. 

MUSCAT  OF  JERUSALEM.     Miller. 

PASSE  AfusftUEE.    Hort.  Soc.  Cat. 

The  bunches  are  very  large,  long,  irregularly  formed ; 
the  berries  very  scattering,  large,  oval,  of  an  amber  color 
at  maturity ;  the  skin  is  thick  ;  pulp  hard,  musky,  juicy, 
racy,  and  high-flavored;  the  berries  have  one  or  two 
seeds,  or  none.  Highly  esteemed  by  the  English ;  it  is  also 
highly  esteemed  at  Paris  ;  but  they  consider  their  climate 
too  cold  for  all  the  Muscats.  The  Muscats  are  there 
placed  in  the  angle  formed  by  two  walls,  the  one  facing 
east,  the  other  south.  In  the  Catalogue  of  the  London 


250  NEW    AMERICAN    ORCHARDIST. 

Horticultural  Society,  the  Malaga  is  put  down  as  a  syn- 

onyme  of  this. 

13.    *WILMOT'S  EARLY  MUSCAT. 

WILMOT'S  EARLY  PROLIFIC  MUSCAT. 

A  new  seedling  grape,  of  the  Muscat  species,  which  is 
stated  to  be  one  of  the  most  productive  bearers.  In  the 
vinery  it  produces  its  ripe  fruit  in  perfection  from  March 
till  October.  This  is  one  of  the  four  principal  kinds  which, 
exclusively,  are  cultivated  for  profit  by  Mr.  Wilmot,  of  Isle- 
worth,  near  London,  —  the  selections  of  all  others. 


III. 

OTHER  FOREIGN  VARIETIES. 

BLACK,  BLUE,   AND    PURPLE    GRAPES. 

14.  ALICANT.     Miller.     No.  31. 

BLACK  PORTUGAL.    Hort.  Cat.     BLACK  SPANISH  of  some. 
TEINTURIER.    Hort.  Cat.     GROS  NOIR  D'ESPAGNE. 
Bunches  very  long,  unshouldered  ;  berries  of  moderate 
size,  somewhat  oval;  skin  thick,  of  a  black  color;  flesh 
tender,  juicy,  of  an  agreeable  flavor  ;  the  seeds  very  large. 
In  autumn  the  leaves  become  beautifully  variegated  with 
green,  red,  and  yellow.     This  vine  requires  heat  or  a  warm 
exposition. 

15.  *BLACK   CAPE. 

The  bunches  are  very  large  and  shouldered,  sometimes 
weighing  over  two  pounds;  the  berries  extraordinary  large, 
oval,  and  black  ;  of  excellent  flavor  and  quality.  In  highly- 
favorable  seasons  and  situations,  it  ripens  well  in  the  vicin- 
ity of  Boston  in  open  air.  Imported  by  S.  G.  Perkins, 
Esq.,  from  the  Cape  of  Good  Hope.  An  acquisition  to  the 
country.  It  is  a  most  productive  variety  ;  and  three  vines, 
in  open  culture,  have  ripened  at  Mr.  Perkins's  more  than 
500  pounds  in  a  single  season. 

16.  BLACK   DAMASCUS.     Lindley. 

The  bunches  are  middle-sized  and  loosely-formed ;  the 
berries  are  globular  and  of  different  sizes ;  the  large  berries 
have  two  seeds,  the  small  have  none;  their  color  is  black; 
flesh  delicate,  juicy,  and  of  most  superior  flavor. 


GRAPES. CLASS    III.  251 

17.  *BLACK  HAMBURG. 

WARNER'S  BLACK  HAMBURG,  according  to  Lindley. 

RED  HAMBURG.     Hort.  Soc.  Cat. 

The  bunches  are  large,  well-shouldered,  and  compact , 
their  breadth  is  nearly  equal  to  the  depth ;  the  berries  large, 
oval,  of  a  deep  purple  color,  or  nearly  black,  and  covered 
with  a  blue  bloom ;  the  flesh  is  tender,  saccharine,  and  of 
excellent  flavor.  A  very  productive  and  excellent  variety  ; 
a  great  favorite  at  Boston,  and  much  cultivated  in  their 
grape-houses.  In  favorable  seasons  and  situations,  it  ripens 
at  that  place  in  open  culture.  The  wood  of  this  variety  is 
strong  and  luxuriant;  the  clusters  of  fruit  are  beautiful, 
and  sometimes  weigh  two  pounds. 

18.  BLACK    LOMBARDY.     London's   Mag.     Lind- 
ley.    For. 

WEST'S  ST.  PETER'S.  Lindley. 

The  wood  is  short-jointed ;  the  bunches  are  long  and 
large-shouldered ;  the  berries  are  large,  round,  black  at 
maturity ;  the  skin  is  thin  ;  the  pulp  juicy  and  high-flavored. 

19.  *BLACK   PRINCE.     Neill.     Hort.  Trans. 
LISBON,  or  PORTUGAL,  according  to  some. 
CAMBRIDGE  BOTANIC   GARDEN  GRAPE  of  some  catalogues. 

The  leaves  are  broad,  deeply-lobed,  widely-serrated, 
their  long  footstalks  tinged  with  red ;  the  bunches  are 
very  long,  sometimes,  but  rarely,  shouldered ;  the  berries 
are  oval,  dark  purple,  and  covered  thick  with  blue  bloom  ; 
the  flesh  is  pale,  juicy,  sweet,  and  well-flavored ;  each  usu- 
ally containing  five  seeds.  This  excellent  grape,  it  is 
stated,  sometimes  ripens  even  on  the  open  walls  in  the 
south  of  England;  the  bunches  have  sometimes  weighed  a 
pound  and  a  half. 

20.  BLACK   RAISIN   GRAPE.     Lindley.     For. 
The  bunches  are  large,  long ;  the  largest  are  shouldered  ; 

the  berries  are  large,  black,  of  an  oval  form  ;  the  skin  is 
thick  ;  the  flesh  is  firm,  juicy,  and  very  high-flavored.  The 
wood  is  long-jointed. 

21.  BLACK   ST.   PETER'S. 

BLACK  GR&.pE,from  Palestine.  Speedily. 
The  bunches  are  large,  long,  sometimes  shouldered  ; 
they  resemble  the  Black  Hamburg,  but  are  longer ;  the 
berries  are  large,  roundish  oval,  of  a  black  color,  and  thin 
skin  ;  very  juicy,  delicate,  and  fine-flavored.  Near  Boston, 
this  grape  is  seldom  cultivated,  except  under  glass. 


252  NEW    AMERICAN    ORCHARDIST. 

22.  MILLER'S   BURGUNDY. 

LIE  MEUNIER,  MORILLON  JACON.NE. 

The  bunches  are  short  and  compact;  the  berries  small, 
round,  black,  and  covered  with  blue  bloom ;  the  flesh  is 
tender,  juicy,  very  sweet,  and  good-flavored  ;  the  under 
surface  of  the  leaves  is  covered  with  hoary  down,  like  meal ; 
hence  the  name  of  Miller's  Grape.  One  of  the  hardiest 
varieties,  and  extensively  cultivated  in  Burgundy  for  wine. 

23.  *CONSTANTIA. 

The  wood  of  this  variety  is  large  ;  the  leaves  rough  and 
downy  ;  the  bunches  are  of  good  size ;  the  berries  are 
round,  of  a  purple  color,  and  of  a  most  delicious,  sweet 
flavor.  The  fruit  ripens  well  in  the  open  air  in  our  climate, 
but  only  in  highly-sheltered  situations.  The  berries  con- 
tain but  two  seeds,  and  sometimes  but  one.  This  grape 
was  imported  by  S.  G.  Perkins,  Esq.,  from  the  Cape  of 
Good  Hope,  and  is  supposed  to  be  one  of  the  most  valu- 
able in  the  country,  and  remarkably  productive. 

24.  *ESPERIONE.     Hort.  Trans.  Vol.  in.  p.  93. 
.    TURNER'S  BLACK.     Hort.  Cat. 

The  bunches  are  large,  the  size  of  the  Black  Hamburg, 
shouldered,  pretty  compact;  the  berries  are  round,  or 
flattened  at  the  head,  of  a  deep  blue  or  black  color,  and 
covered  with  bloom  ;  the  flesh  adheres  to  the  skin,  and, 
though  neither  melting  nor  high-flavored,  is  pleasant.  The 
Esperione  is  productive  to  an  extraordinary  degree,  very 
hardy,  very  early,  equally  so  with  the  Sweetwater  and 
Muscadine  ;  and  in  unfavorable  seasons,  has  a  decisive  ad- 
vantage over  these  varieties. 

25.  FRANKENTHAL.     Lindley. 
FRANKENDALE. 

The  bunches  are  large  and  well-shouldered;  they  some- 
what resemble  the  Black  Hamburg;  the  berries  are  oval, 
flattened  at  the  head,  indented  at  the  side,  of  a  purple  or 
black  color,  covered  with  blue  bloom  ;  the  flesh  is  tender, 
juicy,  rich,  sweet,  and  of  excellent  flavor. 

26.  GROS  GUILLAUME.     N.  Duh. 

The  bunches  very  large  and  compact ;  the  berries  are 
large,  oval,  black,  and  covered  with  azure  bloom;  the 
skin  is  thick  ;  the  flesh  green,  melting;  the  juice  abundant, 
and  without  color,  pleasant,  and  sweet.  They  have  gener- 
ally three  small  seeds.  It  produces  abundantly,  ripening 
the  middle  of  September.  In  good  years  it  ripens  well  on 


GRAPES. CLASS    III.  253 

espaliers.  Its  cultivation  is  not  yet  extended  in  the  envi- 
rons of  Pans,  but  it  merits  to  be  cultivated  for  the  table. 

27.  GROS   MAROC. 

The  bunches  are  of  good  size,  sometimes  very  large  ;  the 
berries  are  large,  oval,  of  a  dark  purple  or  violet  color,  and 
covered  with  bloom ;  the  skin  is  thick ;  the  flesh  juicy  and 
high-flavored.  It  ripens  in  open  culture  near  Boston,  but 
only  in  favorable  seasons  and  situations. 

28.  LANGFORD'S   INCOMPARABLE.     Lindley. 
The  bunches  are  of  good  size,  compactly-formed,  and 

shouldered  ;  the  berries  are  of  moderate  size ;  the  smallest 
are  round,  the  largest  oval,  of  a  dark  purple  color,  covered 
with  blue  bloom.  The  flesh  is  tender,  juicy,  saccharine, 
and  resembles  the  Miller's  Burgundy.  Mr.  Lindley  states 
that  a  single  vine,  growing  at  Mr.  Langford's,  produced 
two  hundred  and  twenty-five  pounds  in  a  single  year ;  he 
esteems  it  the  best  and  most  hardy  out-of-door  grape 
known  in  that  country. 

29.  *SEEDLING  OF  BLOOM  RAISIN.     Thompson. 
A  new  and  superior  variety,  produced  for  exhibition  from 

the  garden  of  the  London  Hort.  Soc.  in  1837.  Bunches  as 
large  as  the  Black  Hamburg,  but  more  loose;  berries  black- 
er, and  of  higher  flavor.  It  ripened  by  the  side  of  the  Black 
Hamburg  near  a  month  earlier ;  hence  it  will  be  duly  ap- 
preciated by  those  who  cultivate  early  fruits.  One  of  the 
most  deserving  fruits  which  appeared.  Thus  was  it  de- 
scribed by  Mr.  Thompson. 
SO.  *WILMOT'S  NEW  BLACK  HAMBURG. 

NEW  DUTCH  BLACK  HAMBURG. 

A  new  and  capital  variety,  extensively  cultivated  by  Mr. 
Wilrnot  at  Isleworth.  The  bunches  are  large  ;  the  berries 
larger  than  those  of  the  Black  Hamburg,  and  in  appear- 
ance very  remarkable,  resembling  bodies  rendered  globular 
by  the  blows  of  a  hammer.  A  very  large  and  beautiful 
fruit,  of  a  dark  blue-black  color,  and  covered  with  fine 
azure  bloom  ;  delicious,  excellent,  and  very  productive. 

RED,  OR  REDDISH  PURPLE  GRAPES. 

31.     POONAH.     Hort.  Trans.  Vol.  iv.  p.  516. 

The  bunches  are  large,  well-shouldered,  tapering  to  a 
point ;  the  berries  are  nearly  oval ;  pale  red  in  the  shade, 

22 


254  FEW   AMERICAN    ORCHARDIST. 

but  darker  red  next  the  sun ;  sweet,  but  not  very  juicy ; 
they  have  generally  but  two  seeds.  This  vine  was  intro- 
duced from  Bombay  by  Sir  Joseph  Banks,  in  1817.  The 
grape  keeps  a  long  time,  and  is  extensively  cultivated  at 
Poonah,  and  the  ripe  fruit  sent  thence  annually  to  Bombay 
and  its  dependencies.  This  grape  eminently  deserves  trial. 

32.  RAISIN   DE   CARMES.     Hooker's  Pom.  Land. 
PI.  x. 

RAISIN  DE  CABO.     For.    Neill. 

The  vine  is  vigorous  and  bears  well;  the  fruit  is  in  long, 
loose  bunches ;  the  berries  very  large,  interspersed  with  a 
few  of  small  size,  of  an  irregular,  oval  form ;  the  skin  is 
rather  thick,  of  a  dusky  reddish  purple,  covered  with 
bloom ;  the  flesh  is  rather  firm,  extremely  rich,  though  some- 
what acid  ;  the  seeds  are  large,  seldom  more  than  one. 

33.  RED   HAMBURG.     Mr.  Neill. 
WARNER'S  RED  HAMBURG.    Ib. 
BROWN  HAMBURG.     Hort.  Soc.  Cat. 
GIBRALTAR.     Ib. 

The  bunches  are  large  and  similar  in  size  and  shape  to 
the  Black  Hamburg  ;  the  berries  rather  large,  oval,  dark 
red  or  purple;  the  skin  is  thin;  the  flesh  juicy,  delicate, 
and  vinous.  This  variety,  according  to  Mr.  Lindiey,  is  the 
famous  Hampton  Court  vine. 


CLASS  IV. 

OTHER  FOREIGN  VARIETIES. 
WHITE   GRAPES. 

34.     EARLY    WHITE    MUSCADINE.     For.   Neill. 

WHITE  MUSCADINE,  ROYAL  MUSCADINE,  Pom.  Mag. 

AMBER  MUSCADINE.     For. 

EARLY  WHITE  GRAPE  OF  TENERIFFE  of  SpeecMy. 
The  bunches  are  generally  small,  but  very  numerous ; 
but  they  are  sometimes  considerably  large,  loosely-formed, 
and  shouldered ;  the  berries  are  round,  medium-sized,  of 
an  amber  color  ;  the  flesh  is  firm,  saccharine,  rich,  but  not 
high-flavored ;  very  productive ;  and,  for  the  certainty  of 
its  ripening,  it  is  considered  one  of  the  best  European  va- 
rieties for  a  northern  climate. 


GRAPES.  CLASS    IV.  255 

35.  WHITE   CORINTH. 

CORIKTHE  BLANC.     Duh.  and  Bon  Jard. 

The  bunches  are  small,  oblong,  compact;  the  berries 
very  small,  round,  yellow,  juicy,  sweet,  and  without  seeds. 
The  Violet  Corinthe  differs  from  this  only  in  color,  and 
is  probably  identical  with  the  Black  Corinth,  Zajite,  or 
Black  Ascalon,  known  in  commerce  as  the  Zante  cur- 
rants, which  we  receive  from  the  Mediterranean  in  a  dried 
state.  It  has  been  estimated  that  6000  tons  are  annually 
shipped  from  the  Ionian  Islands. 

36.  MALMSEY   MUSCADINE.     For.  Lindlcy. 

MAI.VOISEE  MUSQUE  of  Bradley. 

It  resembles  the  White  Muscadine,  but  the  bunches  and 
berries  are  smaller.  It  is  very  sweet,  and  of  high  flavor ; 
it  bears  well,  and  is  a  valuable  grape.  It  requires  a  vinery 
in  England  —  so  say  Forsyth  and  Lindley.  Bradley  says 
it  is  one  of  the  richest  musked  grapes ;  that  it  came  from 
Montserrat,  and  grows  plentifully  about  Turin. 

37.  PITMASTON     WHITE     CLUSTER.       Hort. 
Trans. 

Raised  by  John  Williams,  Esq.,  of  Pitmaston,  from  the 
seed  of  the  Auvernat,  or  Miller's  Burgundy.  The  bunches 
are  rather  larger  than  the  Auvernat,  compactly-formed.  It 
ripens  earlier  than  that  variety  or  the  Sweetwater.  The 
berries  are  round,  a  little  flattened  at  the  apex,  of  an  am- 
ber color,  but  bronzed  with  russet  next  the  sun  ;  the  flesh 
is  tender  and  pleasant. 

38.  SCOTCH   WHITE   CLUSTER.     Thorn.  Rivers. 
The  bunches  are  compact ;  berries  roundish  oval ;  of  a 

white  color  ;  of  a  sweet  and  excellent  flavor.     This  grape 
is  very  early  and  very  productive. 

39.  *SWEETWATER,  NEW  GROVE  END.    Thorn. 
Rivers. 

A  superior  variety;  the  bunches  long;  berries  oval,  of 
a  white  color  :  skin  thin ;  the  juice  sweet  and  excellent. 
Early  and  very  productive.  At  Mr.  Wilmot's  celebrated 
fruit  establishment,  a  superior  and  favorite  variety  is  cul- 
tivated under  the  name  of  New  Sweetwater,  which  may 
prove  identical  with  this. 

40.  SYRIAN.     Mr.  Neill 

One  of  the  coarsest  of  the  grape  kind ;  the  bunches 
large,  broad-shouldered,  of  very  regular  form  ;  the  berries 
are  large,  white,  oval ;  the  pulp  firm  and  hard,  of  tolerable 


256  NEW    AMERICAN    ORCRARDIST. 

flavor  if  well  ripened..  An  excellent  bearer ;  and  the  bunches, 
when  ripe,  will  remain  many  weeks  longer  than  any  other 
variety.  This  grape  would  not  probably  ripen  in  the  open 
air  in  the  climate  of  New  England.  Mr.  Speechly  has 
stated  that  he  raised  at  Welbeck  a  bunch  of  this  variety 
measuring  nineteen  and  a  half  inches  in  breadth,  twenty- 
one  and  three  fourths  inches  in  depth,  in  circumference 
four  and  a  half  feet,  and  weighing  nineteen  and  a  half 
pounds.  This  is  supposed  to  be  the  kind  mentioned, 
Numbers  xin.  23. 

41.  TOKAY.     Duh. 

WHITE  MORILLON.  Speechly's  Syn.  GRIZZLV  MUSCAT. 
The  bunches  are  of  moderate  size,  compactly  formed ; 
the  berries,  inclining  to  oval,  are  rather  small,  faintly  tinged 
with  gray  or  red  ;  saccharine  and  pleasant.  This  grape 
ripens  in  good  seasons  near  Boston  in  open  culture ;  and 
is  the  variety  of  which  the  celebrated  Tokay  wine  is  made. 

42.  ,VERDAL.     Mr.  Neill.     Bon  Jard. 
VERDELHO.    Ib.     Bon  Jard.  p.  367. 

The  vine  grows  vigorously ;  it  is  remarkably  productive ; 
the  bunches  are  variable  in  size,  but  beautiful ;  the  ber- 
ries are  oval,  of  a  fine  amber  color,  of  a  very  rich,  saccha- 
rine taste  and  good  flavor.  Much  cultivated  in  Languedoc, 
and  there  called  Verdal.  It  was  brought  from  thence  to 
Paris,  where  it  is  highly  esteemed  as  .the  best  and  sweetest 
of  all  dessert  grapes;  but  it  there  requires  a  warm  sum- 
mer and  the  best  exposition  to  bring  k  to  maturity,  when 
the  bunches  become  beautiful,  the  berries  large,  each  con- 
taining two  seeds.  This  is  the  Verdellio  grape,  of  Ma- 
deira, of  which  Madeira  wine  is  principally  made. 

43.  WHITE   HAMBURG.     Speechly.     Lindley. 
WHITE  PORTUGAL,  WHITE  LISBON,  Hart.  Soc.  Cat. 
WHITE  RAISIN,  RAISIN  MUSCAT. 

The  bunches  are  large  and  loosely-formed  ;  the  berries 
large,  of  an  oval  form  and  greenish  white  color;  the  skin 
is  thick,  the  pulp  hard,  and  the  juice  sweet,  slightly  mixed 
with  acid.  Mr.  Lindley  informs  us,  that  this  grape  is  by 
many  much"  admired,  that  it  keeps  long,  and  is  the  same 
that  is  annually  imported  into  that  country  from  Portugal, 
to  the  value  of  ,£10,000  in  the  winter  season,  and  sold  in 
the  shops  for  Portugal  grapes.  We  may  perhaps  ascribe 
its  long  keeping  to  its  hard  pulp  and  thick  skin,  and  would 
suggest  that  it  might  prove  a  profitable  article  of  cultivation 
and  export  from  the  Southern  States. 


GRAPES. CLASS    V.  257 

44.  WHITE  ST.   PETER'S. 

SAINT  PIERRE.     Bon  Jard.     p.  363.     Moscow. 
The  buncheg  are  large,  very  beautiful,  and  compactly- 
formed  ;  the  berries  are  round,  white,  and  excellent.     A 
valuable  new  variety,  and  well  deserving  trial  with  us. 

45.  ALEPPO.     Speechly. 
RAISIN  SUISSE. 

The  bunches  are  formed  of  berries  of  different  colors; 
the  berries  are  round,  of  medium  size;  some  are  black, 
some  white,  but  mostly  striped  with  black  and  white;  the 
skin  is  thin,  the  flesh  juicy,  and  of  superior  flavor;  the 
leaves  are  beautifully  and  variously  striped  in  autumn  with 
red,  green,  and  yellow.  This  grape  is  rarely  cultivated 
near  Boston,  except  under  glass. 


CLASS    V. 


AMERICAN   GRAPES. 

46.  ALEXANDER. 

SCHUYLKILL    MuSCADEL. 

This  vine  is  a  great  and  sure  bearer.  A  large  grape, 
blue  or  black,  somewhat  eliptical ;  sweet  and  luscious, 
when  perfectly  mature.  Major  Adlum  states  that  he  has 
made  a  wine  of  this  grape,  which  Mr.  Jefferson  has  pro- 
nounced "  worthy  the  best  vineyard  in  France."  Not  so 
suitable  for  the  climate  of  Boston  as  the  Isabella  and  Ca- 
tawba,  and  by  no  means  equal  to  them. 

47.  BLAND. 

ELAND'S  MADEIRA,  MAZZEI. 

This  fine  native  grape  does  not  ripen  well  in  our  climate, 
except  in  favorable  seasons;  and  is  thus  described  by  Mr. 
Bartram  in  a  letter  to  Doctor  Mease :  — 

"  The  bunches  are  large,  branched,  and  well-shaped,  six 
or  eight  inches  in  length ;  the  berries  large,  and  round  or 
oblate ;  when  perfectly  ripe,  of  a  dark  purple  or  red  wine 
color  ;  the  juice  sweet  and  lively,  having  a  little  musky 
flavor,  with  a  small  portion  of  an  agreeable  astringency, 
somewhat  like  our  best  bunch  wild  grapes,  though  much 
22* 


258 


NEW    AMERICAN    ORCHARDIST. 


sweeter  than  any  of  them.     If  this  grape  is  what  T  take  it 
to  be,  a  genuine  American,  it  is  a  hybrid,  or  variety." 

48.  *CATAWBA. 

This  superior  variety  was  introduced  to  notice  by  Major 
John  Adlum,  of  Georgetown,  D.  C.,  and  is  esteemed  by 
him  the  very  best  native  grape  for  making  wine,  known ; 
and  the  wine  made  by  him  at  his  vineyard,  of  this  grape,  is 
deemed  by  good  judges  excellent.  The  bunches  are  of 
very  handsome  size  and  form,  and  shouldered ;  the  berries 
are  of  a  deep  purple  next  the  sun  ;  the  skin  is  thin,  juicy, 
sweet,  rich,  and  vinous,  with  a  very  Jittle  of  the  native  or 
musky  taste.  This  vine  is  very  vigorous  and  hardy,  re- 
quiring no  protection,  and  is  a  great  and  certain  bearer. 
This  and  the  Isabella  are,  for  the  climate  of  New  England, 
decidedly  the  very  best  native  grapes  hitherto  known  with 
us.  Mr.  Adlum  has  stated  that  he  has  no  doubt  but  by  his 
discovering  the  Catawba  grape  to  be  an  excellent  wine 
grape,  that  it  will  be  worth  to  the  United  States  one  hun- 
dred millions  of  dollars  before  the  end  of  this  century.  See 
his  Memoir  on  the  Cultivation  of  the  Vine  in  America. 

49.  ELSINBURGH. 

Small,  very  hardy,  and  very  productive ;  of  a  blue  color, 
very  juicy  and  sweet,  free  from  pulp  and  musky  taste. 

50.  "ISABELLA. 

This  fine  native  grape  was  introduced  into  New  York 
about  the  year  1818.  by  Mrs.  Isabella  Gibbs,  the  lady  of 
George  Gibbs,  Esq.,  of  St.  Augustine,  then  a  resident  of 
Brooklyn,  L.  I.  It  was  received  from  Dorchester,  South 
Carolina,  and  was  named  Isabella,  in  honor  of  that  lady, 
by  William  Prince,  Esq.,  of  the  Linnajan  Botanic  Garden. 
From  him  I  first  received  this  vine,  about  1820.  The  vine 
is  extraordinary  for  the  vigor  of  its  growth,  and  wonderful 
productiveness.  It  has  been  stated  that  a  single  vine  iu 
the  garden  of  General  Swift,  of  New  York,  produced  above 
eight  bushels  per  annum,  during  each  of  the  years  1820 
and  1821 ;  and  the  astonishing  produce  which  we  have 
here  witnessed,  confirms  our  belief  in  all  that  has  been 
stated.  The  bunches  are  of  large  size;  the  berries  are 
large,  of  an  oval  form  ;  of  a  dark  purple  color,  approach- 
ing to  black,  and  covered  with  bloom  ;  the  skin  is  thin, 
with  but  very  little  pulp  ;  the  flesh  is  juicy,  rich,  sweet,  and 
vinous.  By  hanging  the  bunches  in  a  room,  it  has  been 


GRAPES. CLASS    V.  259 

ascertained  that  they  lose  that  very  small  portion  of  muski- 
ness  which  they  possess.  This  grape  makes  excellent 
wine,  and  requires  no  protection  in  our  climate. 

51.  LUFFBOROUGH. 

Berries  very  large,  of  a  deep  purple  color  ;  pulp  dissolv- 
ing in  a  sweet,  musky  juice.  Major  Adlum  says,  the  Luff- 
borough  makes  an  excellent  red  wine. 

52.  *NORTON'S   VIRGINIA  SEEDLING. 

This  very  superior  native  grape  was  originated  by  Dr. 
N.  Norton  of  Magnolia,  one  mile  from  the  city  of  Rich- 
mond, in  Virginia.  The  fruit  is  rather  below  medium  size; 
fine  as  a  table  grape,  and  most  excellent  for  wine.  The 
wine  is  of  a  dark  violet  color,  or  of  the  color  of  Port  wine, 
with  a  just  proportion  of  astringency,  and  excellent  flavor. 
The  vine  bears  surprisingly.  Not  only  the  Catawba,  but 
also  the  Prince  Edward  grapes,  and  the  Norton's  Virginia 
Seedling,  are  much  cultivated  by  Dr.  Norton  and  others 
of  the  vicinity  of  that  city,  where  first  I  witnessed  the  won- 
derful crops  of  fruit  which  these  vines  bore.  Through  the 
kindness  of  Dr.  Norton,  I  am  favored  with  a  full  account 
of  this  grape,  which  I  subjoin  in  his  own  words.  In  all  his 
statements  I  have  perfect  confidence. 

"  Vitis  Nortoni.  Produced  by  artificial  impregnation 
from  the  Bland  and  Meunier.  Foliage  somewhat  resem- 
bling the  Bland.  The  shoots  are  of  a  red  color,  hardy,  and 
resisting  the  greatest  degree  of  cold  which  happens  in  any 
portion  of  the  Union  ;  thriving  with  little  care,  and  never 
failing  to  produce  abundant  crops  of  fruit,  which  has  not, 
within  the  last  15  years,  been  known  to  mildew  or  rot. 
Fruit  blackish,  or  of  a  dark  purple;  ripens  in  September, 
and  will  remain  perfect  until  the  hardest  frosts ;  largest 
bunches  9  or  10  inches  long,  sometimes  shouldered,  and 
moderately  compact,  weighing  one  fourth  of  a  pound  ;  must 
rich,  and  of  a  dark  reddish  violet  color. 

"  Norton's  Seedling  stands  unrivalled  as  a  field  and  gar- 
den fruit  in  Virginia ;  crops  always  surprisingly  abundant, 
and  yielding  wines,  which,  with  proper  care,  will  be  found 
inferior  to  none  of  the  imported  drinks  from  Madeira  or 
France.  I  obtained  this  variety  by  artificial  impregnation, 
after  the  manner  of  Knight.  I  consider  it  capable  of 
doubling  the  amount  of  our  exports,  when  it  is  properly  at- 
tended to,  throughout  the  Union  ;  for  there  is  not  a  single 
state  in  our  associated  confederacy,  which  will  not  be  found 


260  NEW   AMERICAN    ORCHARDIST. 

propitious  to  its  growth.  Wherever  the  hickory  and  the 
oak  are  to  be  found,  there  also  you  may  expect  to  rear  this 
fruit.  In  whatever  climate  the  Indian  corns  mature  their 
seeds,  the  Norton's  Seedling  grape  will  certainly  return  a 
most  astonishing  yield  to  the  cultivator.  In  France,  if  its 
properties  were  understood,  it  would  supply  the  place  of 
much  of  that  useless  trash,  which  just  now  so  unprofitably 
clothes  her  fair  bosom ;  no  casnalty  would  then  cause  any 
serious  diminution  in  the  vintage,  —  which  circumstance 
alone,  independent  of  the  improvement  of  her  vines,  would 
be,  in  a  national  point  of  view,  of  incalculable  benefit  to 
that  country." 

Mr.  John  Carter,  of  the  vicinity  of  that  same  city,  who 
also  cultivates  this  and  the  Catawba  and  Prince  Edward 
vines  to  a  considerable  extent  for  the  purposes  of  wine,  has 
informed  me,  by  a  letter  of  a  simultaneous  date,  as  follows  : 
—  "  With  regard  to  the  value  of  this  grape,  I  will  say,  that 
if  your  climate  admits  the  Catawba  and  Isabella  to  mature 
their  fruits  before  frost,  this  grape,  being  rather  earlier  than 
either  of  them,  will  produce  at  least  1000  gallons  per  acre, 
of  such  wine  as  sells  here  readily  for  $3  per  gallon." 
53.  "CUNNINGHAM  PRINCE  EDWARD. 

A  very  superior  grape,  found  growing  in  Prince  Edward 
county,  Virginia,  much  cultivated  by  Dr.  Norton,  Mr.  John 
Carter,  and  others  at  Richmond  and  its  vicinity,  and  highly 
approved  by  them  all  as  a  most  excellent  table  graphs  and 
fine  for  wine.  From  Dr.  Norton  I  am  favored  "with  the 
following  more  particular  account  of  this  fruit,  which  I 
here  subjoin :  — 

"  The  Cunningham  grape,  from  the  county  of  Prince 
Edward,  in  this  state,  does  not  often  rot  or  mildew ;  it  is 
certainly  a  fine-flavored  fruit,  resembling  in  taste  the  Ni- 
grillo  of  Madeira.  It  possesses,  next  to  Norton's  Seedling, 
more  saccharine  principle  than  any  other  fruit  we  culti- 
vate; it  has  so  far,  however,  proved  a  shy  bearer.  — Leaf 
three  irregular  lobes,  obtusely  serrated,  resembling  the 
Bland,  the  under  side  yellowish  green ;  length  of  the  foot- 
stalk 2£  inches ;  the  largest  bunches,  weighing  one  fourth 
of  a  pound,  are  of  unusual  length;  berries  round,  black, 
sweet,  and  vinous,  irregular  in  size,  some  nearly  as  large  as 
the  Bland,  being  a  sack  of  juice  without  pulp;  ripens  the 
last  of  September,  and  by  no  means  inferior  to  any  foreign 
variety." 


GRAPES. —  CLASS  r.  261 

54.  WOODSON  PRINCE   EDWARD. 

A  remarkable  variety,  found  growing  in  Prince  Edward 
county,  in  Virginia;  cultivated  to  considerable  extent  by 
Dr.  Norton,  Mr.  Carter,  and  others  in  the  vicinity  of  Rich- 
mond. Dr.  Norton  has  kindly  favored  me  with  the  de- 
scription of  this  fruit,  which  is  as  follows  :  —  "  Three  in- 
distinct lobes  form  the  leaf,  the  terminal  lobe  more  pyram- 
idal than  usual,  and  more  minutely  elongated ;  indentures 
of  the  leaf  obscurely  denned ;  upper  surface  of  a  dark 
shining  green,  under  portion  glaucous ;  length  of  the  foot- 
stalk three  inches.  The  Woodson  is  a  great  bearer,  ripens 
later  than  most  other  fruits,  requiring  the  action  of  a  slight 
frost  to  bring  it  to  a  proper  state  for  the  press.  I  consider 
it  a  proper  fruit  for  the  manufacture  of  sparkling  wine. 
Such  only  will  it  yield,  upon  which  you  may  certainly 
make  a  calculation.  The  must  is  replete  with  a  pulpy 
matter,  difficult  to  throw  down  from  the  mass." 

Mr.  Carter,  by  a  letter  of  a  simultaneous  date,  states 
generally,  that  the  Woodson  Prince  Edward  is  very  pro- 
ductive, a  certain  bearer,  and  fine  wine  grape.  I  have  the 
most  perfect  confidence  in  the  statements  of  these  gentle- 
men. 

55.  *SCUPPERNONG. 

This  fine  species  is  a  native  of  North  Carolina  and 
Virginia,  and  is  found  growing  spontaneously  at  Roanoke 
Island,  and  in  various  other  places.  It  is  believed  to  be 
rather  earlier  than  the  Isabella.  The  fruit  is  large,  round- 
ish; of  a  color  varying  from  white,  or  brick  red,  to  black; 
of  a  sweet,  rich,  and  aromatic  flavor.  The  wine  made  of 
this  grape  is  of  a  very  extraordinary  and.  peculiar  flavor. 
For  the  following  account  of  this  singular  fruit  I  am  in- 
debted also  to  Dr.  Norton. 

"  The  wood  is  smooth  and  remarkably  hard,  rarely  ex- 
hibiting that  shaggy  appearance  of  the  bark  usual  with 
most  other  vines ;  the  bark  of  the  old  wood  is  of  a  light 
iron  color ;  that  of  the  young  wood  is  of  a  brighter  hue, 
marked  with  small  specks  of  grayish  white  ;  the  leaf  is  finely 
indented  or  serrated,  and  highly  glazed  both  above  and  be- 
low; it  is  tough  and  durable,  remaining  attached  to  the  stem 
till  the  hardest  frosts  ;  the  berry  is  of  a  greenish  white  color; 
the  skin  of  a  satin-like  texture,  varied  with  minute  choco- 
late-colored dots.  It  is  pulpy,  but  easily  dissolves  in  the 


262  NEW   AMERICAN    ORCHARDIST. 

mouth,  and  is  of  a  honey-like  sweetness,  and  musky  flavor 
and  scent.  The  berries  are  congregated  in  bunches  of 
from  two  to  six  each,  the  weight  of  the  largest  being  eighty 
grains,  and  the  smallest  forty  grains.  The  vine  is  a  great 
grower  and  abundant  bearer ;  its  flowers  have  no  odor ; 
and  it  ripens  its  fruit  here  (at  Richmond)  the  last  week  in 
September.  The  vine  differs  from  the  Black  Scuppernong 
only  in  respect  to  color.  This  vine^  produces  a  wine  much 
like  one  of  high  value  in  Madeira,  (Aqua  de  Mel,)  only  4 
or  5  pipes  of  which  are  made  there  each  season  on  a 
single  estate." 

Much  wine  is  made  of  this  grape  in  North  Carolina. 
Many  barrels  are  made  in  a  single  season  from  a  single 
vine.  They  are  trained  on  arbors  over  the  large  court 
which  usually  separates  the  main  houses  in  that  country 
from  the  kitchen,  which  is  in  the  rear ;  and  a  single  vine 
will  soon  cover  a  space  of  a  hundred  feet  by  forty.  The 
climate  of  New  England  is  not  so  well  suited  to  this  vine. 
Accounts  have  been  stated  of  single  vines  which  would 
produce  forty  bushels  in  Carolina.  They  are  said  to  flour- 
ish, and  their  roots  will  find  nourishment  in  sandy  land, 
good  for  nothing  else. 
56.  WORTHINGTON. 

This  grape,  according  to  Professor  Rafinesque,  produces 
smaller  berries  than  the  Frost  grape;  the  juice  sweet  and 
rough,  of  a  dark  red  color.  Major  Adlum  calls  it  a  very 
great  bearer,  and  states  that  the  wine  of  this  grape,  mixed 
with  the  Schuylkill,  gives  it  a  degree  of  roughness  between 
Port  and  Claret. 


CULTIVATION,    SOIL,   <fcc. 

The  grape  vine  is  propagated  by  layers;  also  by  cut- 
tings, which  should  be  cut  of  the  length  of  two  or  three 
eyes,  and  close  below  the  lowest  eye,  and  set  in  a  warm 
situation,  and  humid  soil,  with  but  a  single  eye  above  the 
surface  ;  or  it  re  raised  even  from  the  cuttings  of  a  single 
eye.  They  may  also  be  grafted  at  the  root  by  the  common 
mode  of  cleft  grafting. 


GRAPES. CULTIVATION,    SOIL3    ETC.  263 

The  vine  requires  a  deep,  light  soil,  and  a  warm  expo- 
sition, to  produce  fruit  of  superior  quality.  In  cold,  moist, 
strong  soils,  the  fruit  is  gross  and  watery,  and  later  in  the 
season  of  its  maturity.  The  vine  flourishes  in  soils  of  vol- 
canic origin ;  also  in  calcareous  soils,  and  even  in  sandy 
soils.  On  land  half  covered  with  rocks,  they  never  suffer 
from  drought,  and  receive  a  double  portion  of  the  rains, 
and  a  double  portion  of  heat  from  the  reflected  rays  of 
the  sun. 

The  vine  is  a  native  of  the  temperate  climates,  and 
requires  a  winter,  —  or  a  suitable  season  of  repose.  In  the 
tropical  countries,  therefore,  it  becomes  unproductive, 
rinding  no  repose,  nor  its  wonted  season  of  rest,  except 
only  in  the  elevated  regions  of  mountains.  Yet  in  some 
tropical  countries,  as  at  Bombay,  they  give  to  their  vines, 
by  artificial  means,  a  suitable  time  for  profound  rest  and 
slumber,  and  they  awaken  to  fruitfulness  for  a  season. 
This  repose  lasts  twenty-five  or  twenty-six  days.  In  Octo- 
ber, and  immediately  after  the  rainy  season  is  past,  the 
roots  are  laid  bare  for  fifteen  or  sixteen  days ;  the  vines 
are.  then  pruned,  and  in  about  a  week  afterwards,  the  buds 
will  begin  to  break.  The  roots  are  then  re-covered  with 
soil,  and  the  ground  manured  ;  water  is  also  given  morning 
and  evening,  till  the  fruit  attains  its  growth ;  and  after- 
wards but  once  in  three  or  four  days,  till  the  fruit  is  ripe. 
By  varying  the  season  of  the  operation,  a  succession  of 
fruit  is  insured  at  all  times. 

The  young  wood  of  the  European  vines  requires  protec- 
tion in  the  winter,  in  the  Northern  and  Middle  States. 
However  the  modes  of  training  and  management  may 
vary,  protection  is  aljke  necessary  in  all  and  every  system ; 
except,  only,  the  wood  of  three  years'  growth,  which,  with 
most  varieties  of  the  European  vine,  is  deemed  hardy. 

In  treating  of  the  culture  and  management  of  the  vine, 
I  shall  confine  my  remarks  chiefly  to  its  cultivation  in  the 
open  air ;  and  more  especially  to  those  modes  of  manage- 
ment which  are  practised  in  a  country  one  of  the  most 
enlightened  on  earth,  and  possessing  a  climate  not  very 
much  unlike  our  own  ;  where  the  vine  has  been  cultivated 
as  an  article  of  commerce  and  subsistence  for  two  thou- 
sand years,  and  where  six  millions  of  acres  are  cultivated 
in  vineyards. 


264  NEW    AMERICAN    ORCHARDIST. 

From  all  the  accounts  which  we  have  been  enabled  to 
receive,  it  will  appear  that  the  climate  of  America,  in  the 
latitude  of  Boston,  the  capital  of  New  England,  differs 
not  very  materially,  in  the  average  amount  of  heat  and 
cold  during  the  summer  half  of  the  year,  from  the  climate 
of  Paris,  in  the  north  of  France.  Their  spring  time,  from 
its  commencement,  which  is  early  in  March,  is  obnoxious 
to  storms,  and  the  occasional  and  destructive  frosts  of 
winter.  Our  springs,  from  their  not  commencing  till  a 
later  period,  are  more  frequently  intermingled  with  the 
heat  of  summer;  and  the  vine,  with  us,  never,  or  but 
rarely,  begins  to  vegetate  till  the  vernal  frosts  are  gone. 
With  us,  vegetation  slumbers  long,  and  profoundly  secure, 
immured  in  our  winters,  so  intensely  cold,  nor  awakes  till 
the  danger  is  past.  For  the  longer  duration  of  their 
springs,  their  summers,  and  their  autumns,  we  are  more 
than  recompensed,  even  in  our  winters,  so  rigorous  and  so 
fortunately  prolonged  ;  and  in  our  skies,  so  serene  and 
unclouded  ;  and  in  a  sun  less  inconstant,  and  far  more 
intense  in  its  heat,  from  its  greater  elevation. 

In  the  middle  and  northern  departments  of  France, 
and  in  vineyard  culture,  the  vines  are  kept  low,  like  plan- 
tations of  the  raspberry  ;  the  vines  being  planted  in  close 
order  ;  or  they  are  trained  to  low  stakes,  from  two  to 
four  feet  in  height,  which  are.  renewed  every  year.  When 
the  vine  has  risen  to  a  height  sufficiently  above,  it  is  bent 
over  and  passed  to  the  top  of  the  next  stake,  and  secured 
in  its  rear ;  its  luxuriance  being  thus  restrained. 

Midway,  on  the  direct  route  from  Havre  to  Paris,  and  a 
little  beyond  the  city  of  Rouen,  commences  the  region  of 
vines ;  considerable  portions  of  the  land  being  covered 
with  vineyards  to  the  hill  tops.  Universally  the  vines  are 
planted  in  close  order,  and  kept  low,  being  trained  to  ver- 
tical stakes  of  but  about  four  feet  in  height.  In  autumn 
these  stakes  are  taken  up,  and  stacked  on  the  ground,  or 
housed.  So  also  it  is  in  Portugal,  according  to  Mr.  Lou- 
don.  There,  too,  the  vine  is  trained  in  the  same  manner  as 
in  France,  at  least  in  those  districts  where  it  is  cultivated 
for  making  wine.  The  plants  are  seldom  allowed  to  grow 
more  than  3  or  4  feet  high,  and  the  roots  are  planted  about 
the  same  distance  asunder.  The  young  shoots  are  trained 
on  poles  of  reed,  or  trained  horizontally  on  the  tops  of  each 


GRAPES. CULTIVATION,    SOIL,  ETC.  265 

other ;  and  there  is  only  one  pruning  given  in  the  course 
of  the  year,  which  is  in  February  or  the  beginning  of 
March. 

The  same  system  of  restriction  is  practised  at  the  Clos 
de  Vougeaud;  the  vines  being  kept  low,  and  the  ground 
never  manured.  This  is  regarded  as  the  best  vineyard  in 
France,  and  was  sold  during  the  revolution,  and  in  1794, 
for  1,100,000  francs.  This  vineyard  is  walled  round. 
The  soil  is  calcareous,  on  a  foundation  of  limestone  or 
calcareous  rocks. 

I  subjoin,  in  this  place,  the  remarks  of  the  Hon.  John 
Lowell,  from  the  New  England  Farmer,  inserted  by  him. 
"  From  a  history  of  the  culture  of  the  vine  in  France,  which 
I  have  carefully  gone  over,  I  find  that  the  plan  of  planting 
the  vines  very  near  to  each  other,  in  all  the  middle,  and 
especially  the  northern  provinces,  has  been  of  high  anti- 
quity. In  1763,  an  innovator  appeared  in  France.  M. 
Maupin,  in  his  treatise  entitled  "  A  new  Method  of  Culti- 
vating the  Vine,"  contended  that  the  vines  should  be 
planted  four  feet  from  each  other.  AH  France  was  alive 
to  the  question.  The  experiment  was  fairly  tried,  and 
failed,  and  the  French  returned  to  their  old  system  of  close 
planting  and  short  pruning." 

The  finest  grapes  of  France  are  those  of  Thomcry.  By 
enlarging  particularly  on  their  modes  of  cultivation,  I  am 
describing  not  theirs  alone,  but  other  systems  too,  whose 
principles  may  all  here  be  found,  this  being  the  combined 
and  perfect  system  of  other  most  perfect  systems ;  the 
principles  which  are  in  this  system  developed,  not  being 
adapted  exclusively  to  the  vine,  but  will  serve  to  enlighten 
and  instruct  in  regard  to  the  management  of  other  trees 
and  plants. 

The  village  of  Thomery  is  situated  in  the  Forest  of 
Fontainbleau,  about  a  league  from  the  palace,  and  about 
twenty-eight  miles  from  Paris.  It  was  formerly  occupied 
by  vineyards,  producing  a  poor  vin  du  pays,  and  has  not 
been  enclosed  for  the  cultivation  of  table  fruit  until  the 
last  forty-five  years.  At  present,  says  Mr.  Robertson,  about 
six  hundred  acres  are  walled  in  for  this  purpose,  in  numer- 
ous small  properties  and  divisions. 

The  first  introduction  of  the  system  of  training  and 
managing  the  vine  at  Thomery,  to  the  notice  of  the  Amer- 
ican public,  is  justly  due  to  Mr.  Lowell.  His  account, 
23" 


266  NE\V  AMERICAN    ORCHARDIST. 

which  was  inserted  in  the  New  England  Farmer,  was  a 
translation  by  him,  from  the  Bon  Jardinier,  a  work  of 
1000  pages,  which  has  been  annually  published  at  Paris 
for  nearly  a  hundred  years,  with  continued  improvements. 
In  that  work,  this  mode  of  training  and  pruning,  and  this 
mode  alone,  is  described  by  MM.  Poiteau  and  Vilmorin, 
the  distinguished  editors,  this  mode  being  considered  by 
them  as  the  perfection  of  all  and  of  every  mode  and  system 
that  had  ever  been  devised.  The  system  has  since  been 
introduced  to  notice  in  England,  with  more  important  par- 
ticulars, by  Mr.  Robertson;  and  his  account  in  the  London 
Horticultural  Transactions  is  from  the  Son  Jardinier,  and 
also  the  Pomone  Frangaise  of  the  Comte  Lelieur,  and  other 
sources.  With  very  considerable  portions  of  Mr.  Lowell's 
account,  I  have  incorporated  some  valuable  portions  of 
Mr.  Robertson's ;  together,  also,  with  some  personal  ob- 
servations of  my  own  on  this  system,  which  were  made 
during  a  transient  sojourn  in  that  country.  My  account, 
thus  combined,  and  from  every  source  which  has  come  to 
hand,  is  also  theirs  essentially,  and  is  as  follows  :  — 

A  light  and  deep  soil  is  that  which  is  best  adapted  to 
produce  grapes  of  excellent  quality.  In  poorer  soils,  the 
vine  languishes ;  in  soils  more  consistent  and  strong,  its 
productions  will  be  too  gross,  too  watery,  and  its  fruit  will 
have  fewer  good  qualities.  In  the  climate  of  Paris,  the 
vine  requires  a  warm  exposition,  in  order  to  ripen  perfect- 
ly its  fruit;  and  it  is  seldom,  except  protected  by  a  wall 
facing  to  the  south  or  east,  that  it  finds  the  heat  necessary 
to  its  perfection. 

Of  all  the  modes  adopted,  of  training  or  of  pruning  the 
vine,  we  shall  speak  only  of  one  —  that  practised  at  Tho- 
mery,  a  village  near  Fontainbleau,  because  it  appears  to 
us  preferable  to  all  others,  both  for  its  simplicity  and  its 
results. 

As  to  its  results,  all  the  world  knows  them.  The  grapes 
of  Fontainbleau  are  proverbial.  It  is  well  known  that  the 
most  beautiful  and  the  best  grapes  in  the  markets  of  Paris 
come  from  Thomery,  under  the  name  of  the  Chasselas  of 
Fontainbleau. 

It  has  been  supposed  that  the  excellence  of  these  grapes 
is  owing  to  the  nature  of  the  soil,  and  the  favorable  ex- 
posure of  Thomery.  By  no  means.  Thomery  has  not  a 
happy  exposition.  The  quality  of  the  soil  is  inferior,  in 


GRAPES. CULTIVATION,    SOIL,    ETC.  267 

many  parts  sterile  j  it  is  on  the  side  of  a  hill  facing  north 
and  east,  and  sloping  to  the  River  Seine,  which  washes  its 
base ;  the  soil  is  clayey,  cold,  and  almost  incredibly  hard 
to  cultivate.  We  must  admit,  then,  that  it  is  to  their  treat- 
ment of  their  grapes  alone,  that  their  excellence  and  supe- 
riority are  owing. 

Before  we  describe  their  method,  we  would  remark,  that 
they  are  very  cautious  in  selecting  their  varieties.  They 
select  their  cuttings  from  such  branches  only  as  bear  fruit 
distinguished  by  some  superior  quality,  as  size,  early  ma- 
turity, setting  sure,  or  any  other  property  they  would  wish 
to  perpetuate ;  and  they  maintain  that  they  thus  actually 
improve  their  quality.  The  kind  most  in  repute  at  Tho- 
mery,  is  the  Chasselas  de  Fontainbleau.  When  other 
varieties  are  planted,  the  latest  kinds  are  always  trained 
to  the  lowest  bar,  as  they  are  there  found  to  ripen  ear- 
lier. 

The  walls  with  which  they  form  their  enclosures,  and 
against  which  they  train  their  grapes  or  trellises,  are  about 
eight  feet  high,  built  of  clay,  plastered  on  the  outside  with 
a  cement  of  lime  and  sand,  and  covered  with  a  chaperon 
or  coping,  projecting  nine  or  ten  inches  on  each  side.  To 
this  coping  they  attribute  the  good  effects  of  protecting  the 
wood  and  blossoms  of  the  vine  from  the  late  spring  frosts 
and  heavy  rains,  sheltering  the  grapes,  and  protecting  them 
in  good  condition  on  the  wall,  even  till  after  Christmas, 
and  moderating  the  luxuriance  of  the  vine. 

The  following  plan  of  training  the  vine  at  Thomery  was 
engraved  from  Loudon's  Gardener's  Magazine,  and  is  sim- 
ilar to  that  in  the  London  Horticultural  Transactions. 
In  this  engraving,  the  vines  are  represented  as  set  two 
feet  asunder,  rendering  it  necessary  to  bring  the  whole 
of  the  fifth  cordon  from  the  background,  through  a 
perforation  in  the  wall.  I  have  directed  to  place  the 
vines  but  nineteen  or  twenty  inches  asunder,  as  directed 
in  the  Bon  Jardinier,  which  enables  them  to  cover  com- 
pletely the  whole  wall,  all  being  planted  in  front. 

On  the  southern,  eastern,  and  western  exposures  of  the 
wall,  they  are  furnished  with  trellises,  the  upright  stand- 
ards of  which  are  two  feet  apart,  and  the  horizontal  rails 
are  nine  inches  apart ;  the  lower  one  six  inches  only  from 
the  ground. 


NEW    AMERICAN    ORCHARDIST. 


Vl\\l  h  a< ii  i  klU'i  U  toft  Utt  Hi 


The  grape  border,  along  this  wall,  is  dug  or  manured  to 
the  width  of  five  or  six  feet,  and  to  the  depth  of  fifteen  or 
eighteen  inches.  If  the  soil  is  moist  or  strong,  they  slope 
the  border  so  as  to  throw  off  the  rains  from  the  wall ;  this 
prevents  the  accumulation  of  water  at  the  roots  of  the  vines, 
and  is  essential  to  success.  When  the  border  is  prepared, 
they  open  a  trench  at  four  feet  distance  from  the  wall,  and 


GRAPES. CULTIVATION,    SOIL,    ETC.  269 

parallel  to  it,  two  feet  wide  and  nine  inches  deep.  They 
have  ready  prepared  a  quantity  of  cuttings  sufficient  for 
the  wall ;  these  are  about  two  feet  long,  and  from  being 
taken  with  a  piece  of  old  wood  attached  to  the  heel, 
are  called  croisettes,  [cruciform;]  but  this  form  is  not 
considered  indispensable.  These  they  lay  across  the 
trench  at  the  bottom,  with  the  top  towards  the  wall,  and 
at  the  distance  of  twenty  inches  asunder,  and  cover  them 
with  four  or  five  inches  of  soil,  and  tread  them  down ;  at 
the  same  time  raising  the  upper  end,  which  was  towards 
the  wall,  nearly  to  a  perpendicular;  then  fill  the  trench 
two  thirds  full,  and  spread  the  residue  over  the  border. 
They  then  put  into  the  trench  three  inches  of  manure, 
which  keeps  the  plants  fresh  and  moist,  and  prevents  the 
ground  from  becoming  dry. 

In  March,  [November  with  us,]  they  cut  in  the  plant 
to  two  eyes  above  ground  ;  they  weed,  dress,  and  water 
the  border  during  the  first  season,  if  needful,  for  the  young 
planted  grape  requires  a  gentle  degree  of  moisture.  They 
tie  the  young  shoots  of  the  year  to  some  supporters,  and 
do  every  thing  to  favor  its  growth.  The  second  year,  if 
any  of  the  plants  have  more  than  one  branch,  they  pre 
serve  only  the  strongest.  They  bury  the  new  wood  as  in 
the  first  year,  and  so  on  till  they  reach  the  wall.  At  every 
time  they  lay  the  shoot,  they  cut  in  till  they  reach  strong, 
ripe  wood,  well  furnished  with  good  eyes.  It  will  gener- 
ally take  three  years  before  it  reaches  the  wall ;  but  in  the 
mean  time  they  gather  some  fine  bunches  of  fruit. 

We  now  come  to  the  formation  of  the  cordons  or  hori- 
zontal branches.  If  the  wall  is  eight  feet  high,  it  will 
require  five  cordons,  [or  five  tiers  of  branches ;]  the  first 
six  inches  from  the  ground,  and  the  four  others  eighteen 
inches  asunder,  upon  the  horizontal  rails  of  the  trellis, 
which  had  been  previously  so  arranged  as  to  effect  this 
object.  The  stalk  destined  to  form  the  lowest  cordons, 
[or  horizontal  branches  to  right  and  left,]  will  be  cut  just 
at  the  required  height,  if  it  has  at  that  place  a  double  eye. 
If  it  has  not,  you  must  cut  it  above  the  eye  which  is  next 
above  the  lowest  rail  of  the  trellis.  These  two  eyes  are 
destined  to  furnish  the  two  lowest  branches  or  horizontal 
arms,  the  one  to  the  right,  the  other  to  the  left,  on  the  lowest 
rail.  The  one  that  is  too  high  must  be  bent  down  gently, 
and  that  which  is  too  low  trained  up,  and  then  bent.  The 
23* 


270  NEW   AMERICAN   ORCHARDIST. 

first  year,  however,  these  branches  are  trained  obliquely, 
as  they  would  not  bear  being  bent  and  confined  to  their 
destined  horizontal  position  till  the  next  year,  when  both  are 
finally  secured  to  the  trellis  in  the  same  horizontal  line. 

The  second  cordon,  [or  horizontal  line  of  branches,] 
being  at  two  feet  distance  from  the  ground,  cannot  be 
formed  as  soon  as  the  first ;  the  third  will  be  still  later, 
and  so  on.  Whatever  be  the  height  you  design  to  ad- 
vance your  stalk  or  stem,  you  ought  not  to  advance  it 
more  than  twelve  or  fifteen  inches  each  year,  and  pre- 
serve its  lateral  buds  to  increase  its  growth,  and  furnish 
fruit.  But  as  soon  as  the  stem  has  reached  the  requi- 
site height,  it  is  absolutely  necessary  to  suppress  and  cut 
off  all  lateral  buds  on  the  main  stem  throughout. 

Let  us  now  suppose,  that  all  the  stems  have  arrived  at 
their  required  or  destined  height,  and  that  the  two  last 
branches  are  extended,  the  one  to  the  right  and  the  other 
to  the  left,  to  form  the  two  arms  of  the  cordon,  [horizontal 
branches ;]  we  will  now  show  how  these  two  arms  are  to 
be  cut,  till  they  have  gained  the  length  of  four  feet  each. 

The  first  year  you  will  cut  so  as  to  leave  three  good  eyes 
or  buds,  from  four  to  six  inches  apart.  Two  of  these 
eyes  will  form  bearing  wood  ;  the  third  will  be  employed  to 
lengthen  the  branch.  Care  must  be  taken  to  train  verti- 
cally the  shoots  destined  to  bear  the  fruit ;  the  other  is 
trained  obliquely  the  first  year,  and  bent  down  and  secured 
in  its  horizontal  position  afterwards.  At  the  second  pru- 
ning, the  bearing  shoots  thus  trained  vertically  must  be  cut, 
leaving  only  two  eyes,  or  buds;  and  the  terminal  branch 
must  in  like  manner  be  so  trimmed,  as  that  there  will  be 
three  eyes,  two  of  which  will  be  reserved  for  bearers,  and 
the  third  to  prolong  the  shoot,  as  in  the  former  year  ;  and 
so  proceed  till  each  lateral  branch  shall  have  reached  the 
length  of  four  feet.  Each  branch  ought  then  to  have 
eight  bearing  eyes  or  shoots,  all,  if  possible,  on  the  upper 
side.  When  all  the  five  plants  shall  have  reached  their 
height  and  length,  you  will  have,  on  a  surface  of  eight  feet 
square,  eighty  coursons,  or  bearing  branches,  of  two  eyes 
each,  each  producing  two  branches,  which  will  each  bear 
at  least  two  bunches  of  excellent  grapes,  or  three  hundred 
and  twenty  bunches  on  eight  feet  square  of  surface,  [sixty- 
four  square  feet.] 

According  to  Mr.  Loudon,  at  Montreuil  they  practise  a 


GRAPES. CULTIVATION,    SOIL,   ETC.  271 

more  expeditious,  though  perhaps  less  perfect  mode ;  and 
instead  of  requiring  three  years  for  the  vine  to  reach  the 
wall,  the  vines  are  laid  in  horizontally,  a  few  inches  be- 
neath the  surface,  and  their  tops  brought  to  the  wall  at 
once.  In  this  case  the  vines  are  bent  and  surrounded  by 
brickbats,  and  thus  forced  to  throw  out  innumerable  roots. 

The  eyes  at  the  bottom  of  the  shoots  of  the  grape  are 
very  close  together,  and  extremely  small.  There  are  no 
less  than  six  in  the  space  of  two  lines,  or  the  sixth  of  an 
inch.  When  you  cut  the  bearing  branch  long,  say  one  or 
two  inches,  these  little  eyes  become  extinct  or  lie  dormant, 
and  do  not  push ;  but  if  you  cut  close  to  them,  they  de- 
velop—  they  grow,  and  produce  beautiful  clusters.  Able 
gardeners  are  well  aware  of  this ;  they  always  cut  their 
coursons,  or  bearing  branches,  at  the  distance  of  a  line,  (or 
one  twelfth  of  an  inch,)  sometimes  even  less.  It  is  for  this 
reason  that  these  branches  never  become  long  under  their 
management.  Those  who  are  ignorant  of  the  nature  of 
the  vine  cannot  conceive  how  a  bearing  branch  shall  have 
given  fruit  for  twenty  years,  and  not  be  at  the  end  of  the 
time  an  inch  long. 

As  soon  as  the  young  shoots  of  the  vine  have  grown  to 
a  sufficient  length,  they  are  attached  to  the  treillage,  the 
stronger  ones  first,  but  loosely,  until  they  have  acquired 
sufficient  elasticity.  Great  caution  is  here  necessary ; 
you  ought  not  to  force  them  into  a  vertical  position  till  the 
berry  is  large,  for  they  break  off  easily  when  young. 

The  lateral  shoots  which  break  near  the  eyes  on  the 
young  wood,  and  the  tendrils,  should  be  suppressed  while 
young.  And  if  there  be  more  than  two  buds  which  start 
from  the  same  courson,  [spur,]  the  supernumerary  ones 
must  be  suppressed,  even  though  they  exhibit  fruit.  Two 
bourgeons,  [branches,]  each  decorated  with  two  beautiful 
clusters,  are  more  valuable  than  a  greater  number  of  infe- 
rior size.  But  caution  is  here  necessary ;  those  supernu- 
merary shoots  which  start  from  the  base  should  not  be 
removed  too  soon,  for  if  removed  too  suddenly,  it  gives  a 
shock  to  vegetation,  or  occasions  wasteful  bursts  of  sap , 
you  wait  until  the  wood  has  acquired  some  consistence,  and 
until  new  channels  are  provided  for  the  expenditure  of  the 
sap  by  the  expansion  of  the  leaves,  and  until  after  the 
grapes  are  set. 

At  Thomery,  the  young  wood  is  pinched  at  its  extremity, 


272 


NEW    AMERICAN    ORCHARDTST. 


after  the  bloom  is  set,  as  soon  as  it  reaches  the  cordon 
next  above  it.  This  has  the  effect  of  momentarily  sus- 
pending the  flow  of  sap  in  these  shoots,  and  by  that  means 
it  accelerates  their  maturity,  and  renders  them  more  ligne- 
ous. It  promotes  the  growth  of  the  eyes,  and  is  indis- 
pensable for  filling  the  lower  eyes  of  the  spurs  on  which 
cultivators  rely  for  the  next  year's  crop ;  pinching  or  stop- 
ping the  wood  either  prematurely  or  tardily  is  alike  pro- 
ductive of  bad  consequences.  Weak  shoots  are  pinched 
sooner  in  proportion  to  their  strength,  but  none  are  per- 
mitted on  any  account  to  push  beyond  the  cordon.  Should 
it  appear  that  the  shoots  of  the  extremities  of  the  cordons 
[horizontal  arms]  impoverish  those  of  the  centre,  .the 
former  are  pinched  repeatedly,  until  the  equilibrium  is 
restored. 

The  season  they  generally  prefer  for  the  winter  pruning, 
is  from  the  first  of  February  to  the  first  of  March,  before 
the  first  movement  of  the  sap  takes  place.  The  earliest 
pruned  vines  are  found  to  break  first.  The  vignerons 
avoid  cutting  close  to  the  eyes,  lest  they  might  be  injured 
by  the  wood  dying  down  to  them,  the  wood  of  the  vine, 
from  its  spongy  nature,  not  healing  readily,  and  being  liable 
to  decay  at  a  wound.  To  guard  against  this,  they  always 
cut  midway  between  the  eyes,  sloping  the  cut  to  the  oppo- 
site side  of  the  shoot,  so  that  the  eye  may  not  be  damaged 
by  its  bleeding. 

When  vines  are  planted  at  once  close  to  a  wall,  and  in 
a  level,  deep  border,  and  at  an  extended  distance,  they 
absorb  an  immoderate  degree  of  nourishment,  which  gives 
rise  to  a  rank  and  late  vegetation,  which  retards  the  ripen- 
ing of  the  fruit.  At  Thomery,  the  vines,  being  planted  so 
close,  have  a  more  limited  range  for  food,  and  the  numer- 
ous roots  produced  by  the  frequent  laying  in  of  the  stems, 
occupy  the  sloping  borders  so  fully  as  to  prevent  any  re- 
dundancy of  moisture,  and  excess  of  nourishment ;  all  lux- 
uriance is  restrained  ;  by  this  means  the  branches  complete 
their  growth  within  the  bounds  prescribed ;  they  are  fur- 
nished with  short,  well-ripened  shoots,  closely  set  with 
bearing  eyes,  which,  when  the  ground  is  well  manured, 
seldom  fail  to  produce  abundant  crops. 

We  admire,  say  Messrs.  Poiteau  and  Vilmorin,  as  many 
others  do,  those  branches  of  the  vine  which  are  carried  to 
two  hundred  feet  in  length ;  and  we  admit  that  there  are 


GRAPES. CULTIVATION,    SOIL,  ETC.  273 

parts  of  a  wall  which  can  only  be  covered  by  branches, 
the  roots  of  which  are  very  distant ;  but  we  recollect  that 
when  a  branch  has  extended  beyond  a  certain  distance,  it 
no  longer  gives  fine  clusters  but  at  its  extremities ;  the 
spurs  of  the  centre  no  longer  produce  any  thing  but  inferior 
bunches,  [grappillons,]  and  generally  die  of  inanition. 
This  inconvenience  doubtless  occurred  to  the  Thomery 
gardeners ;  and  by  an  admirable  calculation  they  fixed  upon 
the  length  of  eight  feet  for  each  vine ;  *  *  *  *  yet  though 
only  eight  feet  in  length,  they  do  not  throw  out  extraor- 
dinary shoots,  because  the  plants  being  set  but  twenty 
inches  asunder,  their  roots  dispute  or  contend  with  each 
other  for  nourishment.  The  cover  of  the  wall  also,  ex- 
tending over  the  vine  nine  or  ten  inches,  by  contributing 
to  check  its  too  luxuriant  growth,  its  fruit  has  all  the  qual- 
ities which  it  is  susceptible  of  acquiring. 

According  to  this  system,  when  once  the  cordons  are 
completed,  the  pruning  and  training  become  so  uniform 
and  simple,  that  it  may  be  intrusted  to  any  intelligent 
workman.  But  what  may  render  the  practice  of  still 
greater  consequence  in  a  northern  climate,  is,  that  the 
fruit  of  these  small  spurs  always  ripens  earlier  than  on  the 
strong  wood. 

TILLAGE,  MANURING,  &c.  In  tillage  they  use  no 
other  instrument  than  the  hoe ;  they  stir  the  ground  but 
lightly,  lest  they  should  injure  or  disturb  the  roots  :  this  is 
done  twice  in  the  year,  first  after  the  summer  training, 
which  generally  takes  place  [there]  in  May,  and  again 
when  the  leaves  fall ;  the  ground  is,  besides,  always  kept 
perfectly  clean  and  loose  on  the  surface,  to  admit  the  air 
and  dews.  They  manure  their  vines  every  three  years, 
always  preferring  old  manure  nearly  consumed,  and  of  a 
light,  warm  nature.  They  are  justified  in  this  practice  by 
the  result,  for  their  grapes  are  always  superior,  in  size  and 
delicacy  of  flavor,  to  any  others  to  be  met  with,  either  at 
Paris  or  elsewhere. 

MANAGEMENT  AND  CARE  OF  THE  FRUIT,  &c.  While 
the  fruit  is  yet  very  small,  the  bunches  should  be  looked 
over,  and  the  extremities  of  such  as  are  very  long,  cut  off, 
for  they  generally  ripen  late  and  imperfectly.  Such  varie- 
ties as  the  Frontignacs,  which  have  very  close  bunches, 
should  have  their  berries  thinned  out  at  the  time  when 


274  NEW   AMERICAN   ORCHARDIST. 

they  are  about  the  size  of  peppercorns.  When  the  grape 
has  nearly  attained  its  size,  it  is  beneficial  to  water  the 
fruit  from  a  water-pot  in  the  form  of  rain.  This  makes 
the  skin  tender,  and  increases  the  size  of  the  berries. 
You  gradually  uncover  the  berries,  and  expose  them  to  the 
sun,  to  heighten  the  color  and  improve  the  flavor  ;  if  the 
leaves  are  removed  with  this  intent,  they  are  separated 
at  the  extremity  of  the  footstalk,  which  is  left  behind  to 
attract  the  sap  and  nourish  the  bud  at  its  base. 

If  they  wish  to  leave  them  out  till  after  frosts,  they  are 
either  covered  with  paper  bags,  which  are  of  use  also  in 
protecting  them  from  insects  and  birds,  or  they  are  often 
preserved  till  Christmas  by  screening  them  from  frost  with 
cloth,  matting,  or  fern.  The  fruit  is  always  gathered  in  a 
dry  day  ;  if  stored  moist,  it  would  quickly  spoil.  Those 
intended  for  keeping  are  cut  before  they  are  quite  ripe; 
some  are  hung  up  on  hair  lines,  in  reverse,  with  their 
shoulders  down,  as  that  position  prevents  the  berries  lying 
so  close  as  to  rot ;  and  some  are  spread  on  beds  of  fern. 

M.  Noisette,  according  to  Mr.  Neill,  trains  grape  vines 
to  a  low  trellis,  three  feet  in  advance  of  the  walls  where  his 
peach  trees  are  trained.  These  vines  are  planted  but  three 
feet  asunder;  each  vine  has  but  a  single  arm,  proceeding 
horizontally  from  a  vertical  stem.  These  arms  extend  six 
feet,  being  trained  in  one  direction,  each  plant  alternately 
secured  to  the  upper  and  lower  rail.  M.  Noisette  showed 
him  a  triple  contre-espalier  of  vines,  the  outermost  trained 
to  a  rail  only  one  foot  from  the  ground ;  the  second  two 
feet  high,  and  the  third  or  inmost  at  three  feet  from  the 
ground  ;.  it  being,  as  Mr.  Neill  states,  a  common  remark 
of  the  vignerons,  that  the  nearer  to  the  ground  the  bunches 
are  produced,  the  richer  is  the  flavor  of  the  grapes. 

M.  Noisette  stated  to  Mr.  Neill  that  it  was  not  uncom- 
mon to  have  a  vine  of  a  single  shoot  of  the  Muscat  of 
Alexandria  trained  to  the  top  of  a  south  wall  ten  feet  high, 
and  over  the  peach  trees. 

EARLY  MATURITY.  —  1st,  GIRDLING,  &.c.  Girdling  af- 
fords a  resource  in  cold  climates  and  unfavorable  seasons; 
it  not  only  hastens  the  maturity  of  the  fruit,  but  increases 
its  beauty  and  size.  A  portion  of  fine  wood  of  the  upper- 
most branches  should  be  selected,  and  the  place  where 
the  operation  of  girdling  is  to  be  performed,  should  be  just 


GRAPES. CULTIVATION,    SOIL,    ETC.  275 

below  the  wood  of  the  former  year's  growth,  which  should 
be  strong,  and  remain  of  good  length ;  and  as  the  effects  of 
girdling  are,  in  the  end,  destructive  to  the  branch,  the  op- 
eration should  be  performed  on  different  portions  of  the 
same  vine  in  alternate  years.  The  most  suitable  period  for 
girdling  the  vine  is  early  in  July,  and  as  soon  as  the  fruit 
is  formed.  With  a  sharp  and  hooked  knife,  make  two  cir- 
cular incisions  around  the  trunk,  and  quite  through  the 
bark,  at  the  distance  of  from  one  fourth  to  three  eighths  of 
an  inch  asunder ;  then  make  a  perpendicular  cut,  and  re- 
move the  ring  of  bark  quite  clean  to  the  wood.  If  the  vine 
is  very  vigorous,  this  section  may  soon  close,  in  which  case 
it  must  be  reopened.  [See  GIRDLING,  in  the  former  part 
of  the  work.] 

2d.  Early  maturity  is  induced  by  confining  the  roots  to 
a  very  limited  range  near  the  surface  of  the  earth,  and  by 
limiting  their  supplies  of  moisture.  Or,  3d,  by  securing  the 
vines  very  near  to  the  walls,  which  are  covered  with  a  black 
paint,  formed  of  lime,  tar,  and  charcoal.  The  black  color 
enables  the  wall  to  absorb  and  retain  the  heat  of  the  sun's 
rays,  which  are  .given  out  gradually  to  the  vine.  But  where 
the  wall  is  farther  removed  from  the  vine,  it  must  be  ren- 
dered white,  with  paint  or  lime,  that  the  heat  of  the  sun's 
rays  may  be  reflected. 

In  cold  countries,  according  to  Chaptal,  and  in  vine- 
yard culture,  and  where  the  vine  requires  the  whole  heat 
of  the  sun,  the  vines  should  be  supported  on  trellises  or 
stakes,  or  elevated  on  poles  placed  perpendicularly  in  the 
earth.  And  in  this  mode,  the  vines  may  be  very  closely 
planted.  The  earth  being  left  uncovered,  and  receiving 
all  the  activity  of  the  sun's  rays,  and  these  reverberated,  the 
whole  plant  is  exposed  to  its  action  ;  and  being  so  near, 
the  produce  may  be  thus  multiplied  on  equal  surfaces.  But 
in  warmer  climates,  the  earth  requires  to  be  sheltered  from 
the  excessive  heat  of  the  sun,  and  the  vines  may  be  sup- 
ported on  arbors,  or  suffered  to  creep  on  the  ground. 

In  vineyards,  close  planting  is  most  expensive  at  first, 
but  the  ground  is  thus  more  suddenly  and  completely  filled ; 
and  small  vines  are  more  easily  managed  than  large  ones. 
Of  European  varieties,  two  thousand  seven  hundred  vines 
may  be  required  to  an  acre,  the  rows  being  four  feet 
asunder,  and  the  vines  at  four  feet  distance  in  the  row ; 
each  vine  being  extended,  and  rising  from  the  surface  with 
-  many  vertical  shoots  within  the  row.  But  the  American 


276         NEW  AMERICAN  ORCHARDTST. 

native  vines  cannot  be  thus  controlled  ;  they  require  a  far 
wider  range,  and  more  ample  space.  Of  these,  nine  hun- 
dred vines  will  suffice  for  an  acre ;  the  rows  being  six  feet 
asunder,  and  the  vines  being  planted  at  eight  feet  distance 
in  the  row. 

The  most  favorable  exposition  for  vineyards  with  us,  on 
the  shores  of  the  Atlantic,  is  without  doubt  a  south,  or 
south-western,  removed  as  far  as  practicable  from  woods, 
swamps,  or  standing  water.  An  easterly  exposition  does 
not  suit  them ;  the  eastern  sea  breezes  are  unfavorable,  from 
their  coldness  and  humidity. 

Dr.  S.  A.  Shurtleff,  from  his  own  successful  experiments 
in  Boston,  on  a  hill  which  faced  the  sea,  has  added  his 
testimony  to  confirm  the  truth  of  the  above  position.  He 
directs  that  the  trellises  should  run  in  the  direction  of  the 
south-east  and  north-west,  thus  having  a  south-western  ex~ 
position,  and  he  prefers  horizontal  training.  The  wood  on 
the  north-east  side  is  never  pruned  at  all,  but  is  allowed  to 
grow,  forming  a  vinous  hedge,  which  defends  the  fruit  from 
the  humid  and  cold  eastern  and  north-eastern  winds,  which 
cause  mildew,  by  chilling  and  enfeebling  both  the  wood 
and  fruit ;  while  on  the  south-west  side,  the  genial  warmth 
is  still  further  preserved  by  pruning  all  lateral  shoots  and 
tendrils,  and  useless  wood.  Late  pruning,  or  pruning  after 
July,  as  he  justly  observes,  enfeebles  the  vine,  arresting  its 
growth  and  that  of  the  fruit,  and  causing  it  to  turn  soft  and 
souf,  instead  of  ripening;  —  the  leaves  also  should  be  pre- 
served, being  alike  essentially  necessary,  and  designed  by 
nature  to  nourish  the  fruit,  as  well  as  to  protect  from  the 
scorching  sun  by  day,  and  the  cold  autumnal  nights.  By 
pursuing  this  method,  he  has,  during  several  years  of  trial, 
infallibly  succeeded  in  obtaining  good  crops,  while  all 
other  methods  and  positions  have  failed. 

The  grapes  of  Thomery  and  Fontainbleau,  so  famous,  are 
the  White  Chasselas,  or  Chasselas  de  Fontainbleau,  which 
are  better  there  than  elsewhere,  in  any  place  or  country.  At 
Fontainbleau,  they  are  trained  on  the  south  side  of  a  wall, 
half  a  mile  long,  and  10  feet  high,  and  in  some  places  18 
or  20  feet.  This  wall  was  built  in  the  time  of  Francis  I., 
and  has  been  rebuilt  many  times  since.  On  this  wall, 
which  is  now  appropriated  to  vines,  other  plants  have  been 
cultivated  at  different  times.  The  vines  are  under  the 
care  of  Mr.  Brassin,  who  has  had  them  in  charge  since 
1832,  and,  according  to  Mr.  Loudon,  but  one  vine  now  re- 


GRAPES. CULTIVATION,    SOIL,    ETC.  277 

mains  which  was  thefe  at  the  time  he  came.  He  never 
uses  animal  manure ;  he  uses  only  the  scrapings  of  roads 
and  ditches,  and  the  parings  of  pasture,  after  it  has  lain  in 
the  compost  heap  two  years.  When  the  fruit  is  fully  grown, 
instead  of  thinning  the  leaves  which  shade  the  fruit  from 
the  sun,  according  to  the  common  practice,  which  is  so 
injurious,  he  removes  only  the  leaves  between  the  grapes 
and  the  wall,  in  order  that  the  heat  of  the  wall  and  the 
sun's  rays  may  be  reflected  on  the  grapes.  For,  as  M. 
Poiteau  has  truly  observed,  no  leaves  can  be  safely  removed 
by  any  one  who  does  not  possess  some  just  notions  of 
vegetable  physiology ;  the  leaves  being  the  essential  or- 
gans which  duly  mature  and  give  flavor  to  the  juices  of 
the  fruit. 

Vines  trained  to  vertical  walls,  and  growing  in  confined 
or  humid  situations,  are  in  our  climate  subject  to  mildew; 
and  on  walls  of  this  description  which  face  due  south,  the 
sun,  during  midsummer,  never  shines  till  an  advanced  hour 
in  the  morning;  and  the  benefits  are  never  but  partial, 
from  the  oblique  rays  of  a  sun  which  at  noonday  must  be 
nearly  vertical. 

The  Hon.  Richard  Sullivan,  whose  former  successful 
cultivation  of  the  vine  at  Brookline  is  well  known,  had  at 
one  time  suggested  to  me  the  idea  of  an  inclined  plane,  as 
preferable  to  vertical  walls,  which  cause  mildew.  Mr. 
Lindegard,  in  Denmark,  for  the  purpose  of  hastening  the 
maturity  of  his  grapes  in  his  vinery,  placed  boards  beneath 
the  fruit  with  perfect  success.  In  the  Annales  d'Horticul- 
ture  is  contained  an  account,  that  in  France,  in  1827,  one 
portion  of  a  vine  growing  under  a  south  window,  having 
ascended  over  the  slated  roof  of  the  portico,  it  was  found 
that  the  fruit  on  this  part  of  the  vine  had  become  black, 
while  the  fruit  on  the  other  parts  of  the  vine  was  still  green. 

In  our  own  latitude,  or  the  latitude  of  Boston,  —  where, 
during  midsummer,  the  sun  at  midday  is  nearly  at  the 
zenith,  —  an  inclined  plane,  or  roof,  or  wall,  sloping,  and 
literally  facing  the  noonday  sun,  will  afford  an  exposition 
much  more  favorable  to  the  vine  than  vertical  walls ;  or  at 
that  angle  which  will  face  the  sun  at  that  time,  when,  most 
of  all,  his  rays  are  needed,  or  towards  the  autumnal  equi- 
nox. Over  this,  and  at  suitable  distance,  the  trellis  may 
be  elevated,  and  upon  this  the  vines  displayed,  whether 
they  arise  at  the  foot  of  the  plane,  or  are  brought  up  from 
24 


278  NEW    AMERICAN    ORCHARDIST. 

the  distance  of  forty  or  fifty  feet  from  the  roots  below.  In 
such  a  favored  situation,  they  will  receive  the  full  benefit 
of  the  morning  sun,  and  the  more  effectual  advantage  of 
the  noonday  sun,  both  by  his  direct  rays  and  by  reflection. 
The  excess  of  moisture,  the  nightly  dews,  and  a  stagnant 
atmosphere,  the  combined  causes  of  mildew,  will  be  dissi- 
pated by  the  morning  sun,  or  by  the  direct  influence  of 
southerly  winds;  or  by  the  indirect  influences  of  northerly 
winds,  in  the  eddies  and  counter  currents. 
|  The  inclined  planes,  or  roofs,  or  walls  of  wooden  struc- 
ture, by  being  shaded  with  a  vegetable  covering,  are  liable 
to  speedy  decay.  But  this  objection  does  not  apply  to  those 
with  a  covering  of  coal  tar,  or  of  slate ;  or  to  the  cheap, 
enduring,  and  admirable  coverings  which  .are  now  formed 
of  zinc. 

From  the  experiments  of  Mr.  James  Macdonald,  of  Scot- 
land, in  his  statement  recorded  by  Mr.  London,  it  even  ap- 
pears, that,  when  the  vines  of  the  Black  Hamburg,  and  the 
White  Muscat  of  Alexandria,  were  trained  on  trellises  at 
the  distance  of  about  ten  inches  above  the  sloping  roofs 
of  glass,  and  exposed  to  the  open  air,  and  to  the  direct  rays 
of  the  sun,  and  to  the  heat  caused  by  the  rays  of  reflection, 
the  fruit  ripened  equally  as  well,  and  as  early,  as  did 
the  fruit  of  those  which  were  trained  beneath  its  surface. 
And  it  is  a  well-known  fact,  that  at  a  certain  angle  of 
obliquity,  the  rays  of  the  sun  do  not  pass  through  common 
glass  at  all,  or  but  partially,  both  the  rays  of  light  and  of 
beat  being  reflected,  and  by  all  other  systems  lost. 

Vines  may  be  trained  to  very  great  advantage  on  poles 
or  espaliers,  over  the  flat  or  inclined  surfaces  of  barren 
rocks.  And  all  those  useless  stones  which  encumber  our 
fields  may  be  gathered  into  piles  of  a  pyramidal,  an  oblong, 
or  of  any  other  form,  and  the  vines  planted  around  and 
trained  over  them  as  near  as  may  be,  allowing  the  fruit 
sufficient  space  to  hang  without  touching  the  stones  and 
rocks.  The  heat  caused  by  the  reflection  would  power- 
fully aid  in  maturing  and  giving  flavor  to  the  fruit.  No 
leaves  should  be  removed  which  shade  and  protect  the 
fruit  from  the  sun's  burning  rays :  those  leaves  beneath, 
which  obstruct  the  heat  reflected  from  the  rocks,  may  alone 
be  removed.  Thus  it  is  that  the  vine  is  trained  in  the 
Pyrenees,  according  to  Murray,  as  stated  in  London's  Mag- 
azine. In  the  valley  of  the  Arriege,  between  Tarascon  and 
Foix,  the  slopes  of  the  hills  being  productive  in  grain,  the 


GRAPES. CULTIVATION,    SOIL,   ETC.  279 

warmer  and  more  sheltered  rocks  are  clothed  with  vine- 
yards. In  all  those  cornfields,  the  stones  which  would 
otherwise  encumber  the  ground,  are  gathered  in  heaps  of 
various  sizes  and  forms.  Among  these  heaps  of  stones  the 
vines  are  planted,  and  trained  over  them  on  poles  or  es- 
paliers; the  effect  of  this  arrangement  being  beautiful, 
and  may  be  mistaken  for  a  garden,  and  the  clumps  of  vines 
for  parterres. 

PAVING  THE  GROUND.  It  has  been  remarked,  says  Mr. 
Robertson,  that  vines  and  fruit  trees  planted  against  build- 
ings with  a  pavement,  which  prevents  the  ground  from  be- 
ing either  manured  or  cultivated,  produce  not  only  more 
abundant  and  finer  crops,  but  are  longer  lived. 

"  At  Thomery,"  says  the  Comte  Lelieur,  "  the  grapes 
on  the  lower  cordon  of  a  vine,  planted  to  a  wall  of  about 
fifteen  feet  high,  having  been  injured  by  the  drip  of  its 
eaves  dashing  the  earth  of  the  border  against  them,  the 
owner  paved  it  for  the  breadth  of  about  two  feet  from  the 
wall.  The  good  effects  of  this  remedy  were  soon  apparent, 
not  only  in  the  preservation  of  the  fruit  from  injury,  but  in 
the  improvement  of  its  size  and  flavor ;  the  reflection  of 
the  sun's  heat  from  the  pavement  augmenting  both,  and 
hastening  its  maturity."  The  growth  of  the  vine,  also,  be- 
came more  moderate  and  regular. 

The  foreign  as  well  as  native  vines  succeed  admirably 
in  our  cities  ;  and  especially  so  when  planted  beneath  pave- 
ments, and  in  paved  court-yards.  Not  being  so  liable,  in 
such  situations,  to  suffer  from  excess  of  moisture,  the  qual- 
ity of  the  fruit  becomes  proportionally  improved,  from  the 
causes  already  explained. 

When  it  is  attempted  to  train  a  single  vine  with  two  or 
more  sets  of  cordons,  proceeding  at  unequal  heights  from 
the  same  vertical  stem,  the  upper  cordon  becomes  the  su- 
perior, and  the  equilibrium  is  destroyed  ;  and  the  lower  or 
inferior  cordons  languish,  being  robbed  of  their  nourish- 
ment by  those  above,  and  the  tendency  of  the  sap  to  pass 
uninterruptedly  upwards. 

If  the  position  which  is  here  assumed  be  correct,  then 
the  ingeniously-devised  system  of  the  celebrated  Mr.  Cob- 
bett  must  fail  in  practice.  I  will  first  give  the  outline  of  his 
system,  and  then,  by  a  partial  demolition,  or  by  a  partial 
inversion,  and  by  one  important  alteration,  this  same  mode 
will  be  made  to  appear  in  the  likeness  of  another  and  ex- 


330  NEW   AMERICAN    OKCHAKDIST. 

cellent  system  for  vineyard  or  open  culture.  His  plan  is 
as  follows:  — 

From  a  strong,  vertical  stem,  of  about  four  or  five  feet  in 
height,  eight  branches  alternate,  are  in  the  third  year 
trained  horizontally,  four  on  each  side,  and  secured  to  the 
horizontal  rails  of  the  trellis;  the  destined  space  allotted  to 
each  being  eight  feet  from  the  centre.  Four  only  of  these 
are  destined,  and  to  be  reserved  for  producing  fruit  in  the 
following  year,  namely,  two  branches  alternate,  on  each 
side,  each  of  which  is  to  be  shortened  in  autumn  to  eight 
feet.  The  other  four  branches  are  cut  off,  at  the  same  time, 
to  within  one  eye  of  the  vertical  stem  ;  and  in  the  following 
year,  these  same  eyes  will  throw  out  the  four  branches  of 
reserve,  which  are  to  be  trained  horizontally  to  their  des- 
tined rails,  as  before,  and  deprived  of  their  lateral  shoots,  as 
produced.  While  those  other  four  branches,  after  they  have 
once  produced  fruit,  are  never  suffered  to  bear  fruit  again, 
or  to  remain,  but  are  in  their  turn  cut  off  in  the  autumn  to 
within  an  eye  of  the  stem,  to  furnish  the  reserve  wood  for 
the  next  year.  And  thus  the  system  is  continued. 

The  following  mode  is  recommended  for  vineyard  cul- 
ture. It  conforms,  in  the  main,  to  the  mode  recommended 
by  Mr.  Bartram ;  and  also  to  the  system  of  Mr.  Cobbett,  after 
its  partial  inversion ;  but  differs  in  some  essential  particu- 
lars from  both. 

The  first  year,  suffer  but  a  single  shoot,  and  that  the  low- 
est, to  grow ;  the  supernumerary  ones  are  to  be  checked 
and  taken  off  gradually ;  this  shoot  is  to  be  trained  to  a 
pole,  the  lateral  shoots  to  be  taken  off  as  they  are  produced, 
at  the  distance  of  a  single  eye  from  the  main  stem.  When 
a  few  feet  in  height,  the  top  is  occasionally  nipped  in. 
Late  in  October,  cut  this  down  to  three  good  eyes ;  in  No- 
vember, (if  a  European  vine,)  bury  with  leaves,  litter,  or 
soil.  The  next  year,  three  good  eyes  only  are  suffered  to 
grow,  which  are  to  be  trained  to  a  pole  and  pruned,  as  be- 
fore. In  autumn,  preserve  the  two  uppermost,  which,  if 
strong,  must  be  cut  to  the  length  of  five  feet,  and  trimmed 
throughout,  and  secured  to  the  surface  by  hooks,  and  cov- 
ered with  soil.  The  remaining  one  is  shortened  to  three 
good  eyes,  and  buried,  as  in  the  former  year.  In  the  fol- 
lowing spring,  two  good  stakes  will  be  required  ;  the  vines, 
left  at  full  length,  are  each  to  be  twisted  several  times  around 
a  pole,  and  secured  at  the  top,  and  these  will  throw  out 


GRAPES. CULTIVATION,    SOIL,    ETC.  281 

shoots  from  every  eye,  which  will  each  probably  produce 
two  bunches.  These  bearing  shoots  are  to  be  nipped  in, 
four  or  five  eyes  beyond  the  fruit.  The  shoot  cut  down 
will  this  year  furnish  three  shoots  ;  these  are  to  be  trained, 
as  at  first  directed,  to  another  pole,  for  these  three  are  to 
furnish  fruit  for  the  following  year,  and  are  to  be  pruned 
and  laid  down  at  full  length  in  autumn.  As  to  those 
which  have  once  borne  fruit,  they  are  not  permitted  to 
bear  fruit  a  second  time,  but  are  each  cut  down  to  two 
eyes,  to  furnish  the  reserve  wood  for  the  following  year  ; 
and  so  proceed  till  four  bearing  limbs  are  annually  elevated 
and  twisted  around  two  poles,  and  an  equal  number  of 
supernumerary  or  reserve  branches  are  annually  raised  up 
and  trained  to  two  other  poles.  Always  observe  to  cut  so 
as  to  have  your  wood  start  from  a  low  point,  near  the  sur- 
face ;  for  this  purpose  it  may  be  sometimes  even  necessary 
to  cut  back  the  old  wood. 

The  bearing  wood  on  trellises,  in  like  manner,  should, 
in  early  spring,  be  bent  and  confined  in  a  serpentine  man- 
ner, with  short  turnings,  or  the  ends  bent  downwards;  but 
the  young  reserve  branches,  which  must  never  be  allowed 
to  produce  fruit  the  first  year,  should  be  trained  straight,  or 
with  a  little  deviation. 

The  long  canes  of  the  vine,  the  production  of  a  single 
year,  if  left  to  themselves,  will  only  break  and  produce 
fruit  at  their  extremities.  To  enable  them  to  produce 
fruit  throughout  their  whole  length,  art  is  necessary.  Be- 
fore vegetation  commences  in  spring,  the  long  cane  or  vine 
of  the  former  year's  growth,  may,  if  in  vineyard  culture,  be 
trained  spirally,  around  a  stake  or  pole.  Or  otherwise  it 
may  be  tied  in  a  coil.  By  either  mode  of  treatment,  the  buds 
will  break,  and  grow  equally  from  its  extremity  to  its  base. 
When  the  buds  have  grown  an  inch  or  a  little  more,  the 
vine  may  be  uncoiled,  and  secured  to  its  destined  position 
on  the  rails  or  trellis.  This  art  is  perfectly  understood  by 
those  who  raise  grapes  in  the  vineries  around  Boston.  In 
this  way  astonishing  crops  are  produced. 

The  numerous  and  flourishing  vineyards  of  America, 
which  have  been  of  late  years  established  in  the  Middle, 
Southern,  and  Western  States,  for  the  manufacture  of  wine, 
consist  principally  of  the  .native  varieties  which  I  have 
described.  American  grapes  are  found  to  do  best,  for 
America  in  vineyards.  It  was  deemed  a  capital  error  that 
24* 


282  NEW    AMERICAN    ORCHARDIST. 

European  kinds  were  at  first  tried  in  preference.  Ours 
require  no  protection  in  winter.  The  average  value  of 
vineyards  in  France  per  arpent,  (100  rods  and  22  feet  of 
our  measure,)  as  stated  by  Mr.  Young,  was  §210;  but  the 
very  best  vineyards  were  worth  from  §2000  to  §3000  per 
arpent. 

In  making  wine  of  the  American  grapes,  some  distin- 
guished practitioners  first  grind  the  grapes  by  a  roller,  then 
bring  the  must  at  once  to  the  proper  standard  or  weight, 
which,  for  wines  as  strong  as  Burgundy  or  Claret,  should 
be  1.125,  —  equal  to  about  12^  per  cent,  heavier  than 
rain  water,  or  sixteen  degrees  of  Beaume's  saccharometer. 
After  remaining  in  the  vat  four  days,  more  or  less,  accord- 
ing to  the  heat  of  the  season,  it  is  drawn  off,  or  pressed, 
and  removed  to  the  cask.  Where  the  grapes  superabound 
in  mucilage,  sugar,  the  all-essential  element  of  every  good 
wine,  is  added,  and  sometimes  water,  in  just  proportion. 

The  vines  of  America  are  of  extraordinary  vigorous 
growth,  and  cannot  be  restrained  to  that  degree  as  the 
vines  of  Europe,  but  require  less  pruning,  and  a  wider 
range,  and  more  extensive  latitude ;  in  which  case  they 
will  produce  enormous  crops.  Mr.  Longworth,  of  Ohio, 
has  made  1470  gallons  of  wine  from  a  single  acre  of  the 
Isabella.  Both  Mr.  Longworth  and  Major  Adlum  are 
agreed,  that  the  Catawba  is  the  very  best  American  wine 
grape  which  was  known  to  them. 

The  excess  of  fermentation  to  which  wine  is  sometimes 
liable,  from  the  heat  of  the  weather,  or  from  weakness,  is 
sometimes  arrested  in  its  progress  by  sulphuring  ;  but  sul- 
phuring, it  is  admitted,  renders  the  liquor  unwholesome;  — 
or  excess  of  fermentation  maybe  restrained  by  black  oxide 
of  manganese.  [See  CIDER.  See  VINE.] 

When  wine  has  partially  undergone  the  acetous  fermen- 
tation, the  acid  may  be  neutralized  by  salt  of  tartar;  or 
seized  by  alkalies,  ashes,  chalk,  lime,  or  litharge;  (the  last 
is  well  known  to  be  a  poison  ;)  or  the  acid  may  be  concealed 
by  the  addition  of  a  saccharine  substance.  But  such  wine 
can  never  be  recovered,  inasmuch  as  the  process  of  fermen- 
tation never  retrogrades. 

The  Muscadel  flavor  of  Frontignac  and  of  Cyprus  wine 
is  said  to  be  exactly  imitated  by  an  infusion  of  the  flowers 
of  Meadow  Sweet;  Mountain  wine,  by  the  infusion  of 
Florentine  orris  root,  powdered,  with  a  small  proportion  of 


GRAPES. CULTIVATION,    SOIL,    ETC.  283 

orange  and  lemon  peel,  or  by  the  addition  of  the  bruised 
seeds  of  grapes ;  Sack,  by  the  addition  of  a  soirit  distilled 
from  the  leaves  of  Clary  and  malt  spirits. 

GRAFTING  THE  VINE.  The  mode  of  grafting  the  vine, 
of  Mr.  Gowan,  which  is  so  highly  recommended  by  Mr. 
Loudon,  and  tried  and  approved  also  by  Mr.  Thompson,  is 
as  follows  :  —  Select  a  scion  with  but  one  single  good  eye  ; 
pare  it  beneath  the  eye,  and  on  the  opposite  side,  in  the 
form  of  a  wedge.  For  a  stock,  a  branch  of  the  preceding 
year  is  rather  to  be  preferred.  Cut  this  off  a  little  above 
the  second  eye  from  its  base.  With  a  sharp  knife,  split 
it  down  the  centre  nearly  to  the  old  wood.  Out  of  each 
half  of  the  stock,  but  chiefly  out  of  that  half  which  is  op- 
posite the  bud,  pare  with  a  penknife  as  much  as  is  neces- 
sary to  make  it  fit  the  cutting  perfectly  on  that  side.  In- 
sert the  scion  with  its  eye  opposite  to  the  eye  which  is 
left  on  the  top  of  the  stock,  and  crowd  it  down  nearly  to  a 
level  with  that.  Tie  up  and  clay,  covering  all  the  scion 
except  only  a  small  hole  for  the  eye,  and  another  hole  for 
the  eye  left  on  the  top  of  the  stock.  Tie  over  a  little 
moss,  to  be  occasionally  sprinkled  with  water.  It  is  very 
essential  and  all  important,  that  the  young  shoot  on  the 
top  of  the  stock  should  be  allowed  to  grow  for  ten  or  fif- 
teen days;  then  cut  it  off,  leaving  only  one  eye  and  one 
leaf  to  draw  the  sap,  and  keep  alive  the  circulation,  till 
both  scion  and  stock  are  perfectly  united. 

MALADIES.  The  chief  malady  to  which  grapes  are 
subject,  in  low  and  confined  situations,  is  mildew.  Mildew 
is  supposed  to  arise  from  a  slow  circulation  of  the  sap, 
and  a  debilitated  state  of  the  wood  and  fruit,  caused  by  a 
chilly  and  damp  or  stagnant  atmosphere,  and  perhaps  by 
inaction.  And  it  has  been  observed  that  the  fruit  which 
trails  on  the  earth  always  escapes,  as  it  does  also  on  airy 
hills.  Mildew  is  remedied  by  dredging  the  fruit  with  flour 
of  sulphur,  on  its  first  appearance.  But  the  most  ap- 
proved mode  of  applying  the  sulphur  is  as  follows  :  — 

On  the  bottom  of  a  vessel  place  a  pint  and  a  half  of  sul- 
phur;  on  this  lay  a  lump  of  good  unslacked  lime,  the  size 
of  a  fist,  and  on  this  pour  two  gallons  of  boiling  water ; 
after  the  lime  is  slacked,  stir  it  well,  and  when  the  liquor 
is  cold,  add  more  cold  water,  and  stir  it  again  ;  and  as  soon 
as  the  liquor  has  become  clear,  pour  it  from  the  sediment 
into  a  barrel  which  must  be  filled  with  cold  water.  When 


234  NEW    AMERICAN    ORCHARDIST. 

the  grapes  have  attained  the  size  of  peas,  throw  the  liquid 
OIL  the  fruit  with  a  syringe,  and  repeat  this  twice  a  week 
for  three  successive  weeks.  With  Willis's  Syringe  whole 
vineyards  may  be  despatched  in  a  very  little  time. 

MODES  OF  RAISING  GRAPES  BY  ARTIFICIAL  HEAT  IN 
VINERIES.  The  most  approved  mode  of  heating  vineries, 
as  well  as  hot-houses  and  conservatories,  at  the  present  day, 
is  by  the  hot  water  system.  This  system  consists  of  a  boiler 
placed  at  one  end  of  the  building,  the  water  contained  in 
which  is  connected  with  that  which  is  contained  in  a  cis- 
tern at  the  opposite  end  of  the  house,  and  on  the  same 
level,  by  means  of  two  large  tubes  of  copper  or  of  cast 
iron,  one  of  which  forms  the  communication  a  few  inches 
above  the  bottom  of  each  vessel,  and  the  other  forms  the 
communication  near  the  top.  Thus,  when  the  fires  are 
kindled,  the  heated  water  flows  or  circulates  in  one  con- 
tinual current  from  the  top  of  the  boiler  to  the  cistern, 
while  the  water  at  the  cistern,  which  has  become  more 
cool,  is  continually  returning  to  the  bottom  of  the  boiler 
by  the  lower  pipe.  The  water  of  the  cistern  communi- 
cates a  genial  moisture  to  the  atmosphere,  which  is  highly 
essential  to  the  progress  of  vegetation. 

At  the  celebrated  fruit  establishment  of  Mr.  Wilmot,  at 
Isleworth,  near  London,  the  hot-houses  and  vineries  are 
warmed  by  means  of  hot  water,  but  by  a  new  and  beau- 
tiful system,  which,  according  to  Mr.  Loudon,  bids  fair  to 
supersede  all  other  systems  and  modes.  From  my  obser- 
vations, on  a  transient  visit,  of  late,  to  that  establishment,  a 
short  account  of  the  system  is  here  subjoined.  The  house, 
the  subject  of  that  examination,  was  eighty-four  feet  long, 
sixteen  feet  broad  in  the  clear,  and  fourteen  feet,  high  in 
the  highest  part.  Within  the  main  body  of  the  house,  and 
in  the  back  part,  and  extending  the  whole  length,  is  a 
narrow  air-chamber,  formed  of  inch  boards.  This  air- 
chamber  extends  from  the  foundation  below,  to  the  height 
of  about  three  feet  above  the  floor,  and  may  be  abont 
thirty  inches  in  width.  Throughout  the  whole  length  of 
this  air-chamber,  the  hot  water  circulates  through  four 
cast  iron  pipes,  each  four  or  five  inches  in  diameter,  and 
placed  at  the  distance  of  three  or  four  inches  asunder. 
These  pipes  are  elevated  at  different  heights,  one  above 
another,  obliquely,  or  like  stairs  or  steps  ;  the  two  upper- 
most communicating  with  the  top  of  the  boiler  and  of  the 


GRAPES. CULTIVATION,    SOIL,   ETC.  285 

cistern,  the  other  pipes  forming  the  communication  below. 
Square  wooden  tubes,  or  about  eighteen  inches  by  twelve, 
and  formed  of  boards,  and  connected  with  the  back  wall, 
carry  the  heated  air  upwards  from  the  air-chamber,  into 
the  highest  parts  of  the  house.  These  tubes  are  arranged 
at  the  distances  of  about  six  or  eight  feet  asunder,  through- 
out the  whole  extent ;  the  heated  air,  thus  admitted  in  the 
back  part,  soon  fills  the  house.  In  the  front,  and  in  the 
lowest  part  of  the  house,  is  a  walk  from  end  to  end  ;  the 
bottom  of  this  walk  being  formed  of  gratings  composed  of 
bars  of  iron  or  of  wood ;  and  through  these  gratings  the 
cooler  air  descends  continually,  passing  to  the  rear  by  sub- 
terraneous passages,  to  be  heated  anew.  Thus  the  circu- 
lation can  be  rendered  perpetual. 

At  that  establishment,  several  distinct  buildings  are 
warmed  by  a  single  boiler  ;  the  hot  water  pipes  being 
conducted  on  the  surface  of  the  earth,  and  protected 
from  the  cold  by  a  slight  covering.  According  to  Mr. 
Loudon,  Mr.  Wilmot  even  asserts,  that,  compared  with 
this  new  system  of  heating,  and  of  circulation,  all  other 
systems  are  afarce.  The  pine-apples,  also,  which  are  raised 
by  this  mode,  are  stated  to  be  far  superior  in  flavor  to  all 
others,  artificially  raised  by  other  modes.  Perkins's  system 
of  heating  by  small  hot  water  pipes,  is  another  new  and 
extraordinary  system.  The  most  sanguine  hopes  and  ex- 
pectations are  entertained  of  its  results. 

The  most  extensive  establishment  for  the  cultivation  of 
the  vine  by  the  aid  of  artificial  heat,  in  the  United  States, 
is  that  belonging  to  Nicholas  Biddle,  Esq.,  and  situated  at 
his  beautiful  residence  at  Andalusia,  on  the  River  Dela- 
ware, but  a  few  miles  above  the  city  of  Philadelphia.  The 
grape-houses  of  Mr.  Biddle,  at  this  place,  comprise  ranges 
of  buildings  of  the  extent  of  1500  feet,  all  of  which  are 
covered  with  glass ;  and  on  first-rate  authority  it  is  stated, 
that  each  extent  of  one  hundred  feet  in  glass,  is  capable 
of  producing,  continuously,  grapes  worth  $3000  per  annum. 
Large  quantities  of  grapes  of  the  first  quality  are  here 
raised  both  by  in-door  cultivation,  and  by  open  culture,  for 
the  markets  of  the  cities  of  New  York,  Philadelphia,  and 
Baltimore.  All  things  at  this  establishment  are  conducted 
on  the  best  of  systems ;  the  grape-houses  and  gardens 
being  refreshed,  in  times  of  drought,  by  supplies  of  water 
furnished  by  aid  of  an  engine  from  the  river. 


NEW    AMERICAN    ORCHARDIST. 


CURRANT.  —  (Ribes.) 

The  RED  CURRANT  is  a  low,  branching  shrub ;  the 
wood  is  smooth  ;  the  leaves  pubescent  and  doubly  serrated  ; 
the  flowers  are  yellowish,  and  in  racemes ;  they  are  produced 
in  April ;  the  fruit  in  clusters  like  grapes ;  the  berries 
round,  smooth,  of  an  acid  taste.  A  native  of  America 
and  of  the  north  of  Europe. 

The  WHITE  CURRANT  is  stated  to  be  but  a  variety,  pro- 
duced by  cultivation  from  the  seed  of  the  Red. 

The  BLACK  CURRANT  is  a  distinct  species,  a  native  of 
the  north  of  Europe  and  Asia  ;  a  low  shrub,  with  smooth 
wood  ;  the  leaves  are  three-Iobed,  pubescent,  with  a  strong 
odor ;  the  flowers  are  in  racemes,  the  fruit  in  clusters, 
black,  and  odorous  ;  of  an  astringent  taste. 

USES.  The  red  or  white  currant  is  used  as  a  dessert 
fruit,  as  it  possesses  a  pleasant  acid  taste ;  it  is  also  used  in 
pies,  tarts,  preserves,  jellies,  &c.  Currant  wine  is  made  by 
adding  to  the  expressed  juice  -of  fifty  pounds  of  ripe  cur- 
rants, seven  gallons  of  water,  and  thirty-three  pounds  of 
good  dry  Havana  sugar.  This  liquor  is  put  into  good  casks, 
which  must  never  be  quite  filled,  as  the  pulp  must  never  be 
suffered  to  work  out,  as  its  presence  is  essential  to  the 
goodness  of  the  liquor.  The  bung  is  left  out  forty-eight 
hours,  then  laid  on  loosely  a  fortnight,  then  driven  tight ; 
and  in  five  months  it  will  be  fine  and  fit  for  use.  The  first 
young  leaves  of  the  common  currant  bush,  gathered  as  soon 
as  they  put  out,  and  dried  on  tin,  can  hardly  be  distin- 
guished, it  is  said,  from  green  tea.  From  the  black  cur- 
rant a  jelly  is  made,  of  considerable  medicinal  efficacy  ;  a 
wine  is  also  made  from  them,  which  possesses  far  supe- 
rior medicinal  virtues  to  Port  wine.  The  jelly  has  been 
highly  recommended  for  disorders  of  the  throat,  and  as  a 
necessary  article  in  the  stores  of  ships  sailing  to  the  East 
Indies.  A  liquor  is  prepared  from  the  black  currant, 
which  Mr.  Forsyth  states  is  possessed  of  great  medicinal 
efficacy  in  obstinate-  coughs,  &.c.  The  currants  for  this 
purpose  are  bruised,  and  being  placed  in  a  jar,  whisky  or 
any  other  species  of  alcohol  is  poured  over  them ;  the  jar 
is  then  covered  close  for  a  fortnight ;  after  this  the  liquor 
is  strained  and  bottled.  We  are  informed,  by  Mr.  Neill, 


CURRANTS.  287 

that  a  small  leaf  of  the  black  currant,  gathered  in  spring, 
and  laid  for  a  few  minutes  in  an  infusion  of  bohea  tea, 
communicates  its  flavor,  which  has  been  compared  to  that 
of  green  tea. 

VARIETIES. 

1.  *BLACK  ENGLISH. 

The  berries  are  of  large  size,  and  the  trees  are  very  pro- 
ductive ;  very  valuable  for  its  medicinal  virtues ;  it  makes 
a  fine  jelly,  and  a  wine  of  celebrated  medicinal  efficacy,  of 
peculiar  flavor,  which,  to  those  long  accustomed  to  its  use, 
is  delectable. 

2.  AMERICAN  BLACK  CURRANT. 

This  possesses  similar  qualities  to  the  preceding,  but  it 
is  not  so  highly  esteemed. 

3.  BLACK  NAPLES. 

This  is  a  new  variety,  highly  recommended. 

4.  CHAMPAGNE. 

The  fruit  of  this  variety  is  pale  red. 

5.  *LARGE  RED,  or  RED  DUTCH. 

The  growth  is  strong  and  upright,  the  berries  large ;  it  is 
extraordinary  productive  and  good. 

6.  *LARGE  WHITE,  or  SPANISH  IMPERIAL,  LARGE  DUTCH 

WHITE. 

The  young  wood  grows  upright;  the  berries  and  clus- 
ters are  very  large,  of  a  yellowish  white  color,  and  excel- 
lent quality;  it  is  extraordinary  productive;  the  branches 
of  the  bearing  wood  trail  beneath  the  weight  of  their  fruit. 

7.  JEFFERSON,  or  MISSOURI  FRAGRANT  CURRANT. 
This  variety  is  very  distinct  from  the  other  kinds.     Its 

growth  is  tall ;  its  berries  are  very  few,  are  black,  and  of 
ordinary  quality ;  its  flowers  are  in  clusters,  of  a  yellow  color 
and  extraordinary  fragrance. 

8.  SCARLET  CURRANT. 

In  the  valley  of  the  Columbia -River,  according  to  Mr. 
Parker,  a  new  Scarlet  currant  has  been  discovered,  re- 
sembling a  strawberry  in  sweetness;  it  grows  on  a  low 
bush,  and  is  very  beautiful.  There  also  grow  other  new 
varieties. 

9.  SNOWY  CURRANTT.     Ribes  nivcum. 

A  new  species  of  currant,  rising  seven  or  eight  feet  in 
height.  The  flowers  are  white,  pendent,  numerous,  and 


288 


NEW    AMERICAN    ORCHARDIST. 


ornamental;  fruit  black;  size  of  the  black  currant;  fine- 
flavored  ;  rather  too  acid  to  be  eaten  raw,  but  delicious  for 
tarts.  A  very  hardy  ornamental  variety,  which  was  brought 
by  Mr.  Douglass  from  the  N.  W.  Coast  of  America. 


CULTIVATION,    SOIL,    &c. 

The  currant  requires  a  rich  soil ;  its  cultivation  is  similar 
to  that  of  the  gooseberry,  which  see. 

PRUNING.  "  Mr.  Macdonald,"  says  Mr.  Neill,  [Edin. 
Ency.  Vol.  x.  p.  576,]  "  raises  currants,  both  red  and  white, 
of  the  finest  quality.  He  prunes  the  bushes  at  the  usual 
season,  in  midwinter,  shortening  the  last  year's  shoots  to  an 
inch  and  a  half.  Next  summer  the  plants  show  plenty  of 
fruit,  and  at  the  same  time  throw  out  strong  shoots.  As 
soon  as  the  berries  begin  to  color,  he  cuts  off  the  summer 
shoots  to  within  five  or  six  inches  above  the  fruit.  This  is 
commonly  done  with  garden  shears,  with  which  a  man 
may  go  over  half  an  acre  of  bushes  in  a  day.  Sun  and 
air  thus  get  free  access,  and  more  of  the  vigor  of  the  plant 
is  directed  to  the  fruit;  the  berries  are  found  not  only  to 
be  of  higher  flavor,  but  larger  than  usual."  Mr.  A.  D. 
Williams,  of  Roxbury,  practises  winter  pruning  on  perfectly 
similar  principles,  and  with  the  most  successful  results. 


GOOSEBERRY.  —  (Ribes  Uva-crispa.) 

A  native  of  America  and  of  Europe.  A  low,  branching, 
prickly  shrub,  rising  to  the  height  of  from  three  to  six  feet ; 
the  leaves  are  three-lobed,  and  sometimes  pubescent ;  the 
fruit  pendulous,  hairy  or  smooth,  round  or  oblong;  its  size 
sometimes  equals  that  of  a  good-sized  plum  ;  of  a  green, 
white,  yellow,  red,  or  violet  color  ;  and  of  a  sweet,  vinous, 
or  acid  flavor;  a  fruit  wonderfully  improved  by  cultivation. 
According  to  Loudon,  it  is  found  wild  in  Piedmont,  where 
it  is  eatable,  but  astringent  and  neglected ;  in  Italy  and 


GOOSEBERRIES.  289 

Spain,  scarcely  known,  and  little  esteemed  in  France.  "  A 
moderate  temperature  and  humid  climate  seem  best  to 
suit  the  fruit."  Cultivated  in  greater  perfection  in  Lan- 
cashire than  any  other  part  of  the  world.  But  Neill  ob- 
serves, "  It  must  be  admitted  that  although  the  largest 
gooseberries  make  a  fine  appearance  on  the  table,  they,  are 
deficient  in  flavor,  or  their  skins  are  thick  and  strong,  com- 
pared with  some  of  smaller  size."  Some  large  kinds,  how- 
ever, are  of  good  quality. 

USES.  The  gooseberry  is  considered  an  excellent  des- 
sert fruit,  either  raw  or  preserved  in  sugar ;  and  a  very  val- 
uable fruit  for  pies,  tarts,  sauces,  &,c.  In  cool  cellars,  they 
may  be  preserved  for  winter  use,  in  bottles  filled  first  with 
gooseberries,  and  then  with  water,  and  closely  corked  and 
sealed.  But  by  plunging  the  bottles  into  cold  water,  which 
is  to  be  heated  gradually  to  the  boiling  point,  they  are  said 
to  keep  better. 

According  to  Phillips,  wine  made  from  green  goose- 
berries is  but  a  shade  inferior  to  Champagne ;  and  the  ripe 
black  gooseberry  affords  a  luscious  wine.  And  he  asserts 
that  fields  might  be  covered  with  this  fruit  for  the  making 
of  wine,  as  profitably  as  the  vineyards  of  the  south. 

Champagne  Wine,  as  we  are  informed,  is  in  England 
very  successfully  imitated  from  the  juice  of  unripe  goose- 
berries, and  in  great  quantities.  The  saccharine  principle 
is  in  this  case  supplied  by  the  addition  of  loaf  sugar. 


VARIETIES.—  (Chiefly  from  Lindley.) 

The  following  varieties,  from  Lindley,  the  Pomological 
Magazine,  and  Mr.  Hooker,  are  recommended  by  them  as 
the  best  selection  from  many  hundred  varieties. 

RED. 

1.  CAPPER'S  TOP  SAWYER.     24  dwts. 

Branches  somewhat  drooping;  fruit  late,  very  large,  ob- 
long, pale  red,  hairy  near  the  base ;  very  excellent, 

2.  CHAMPAGNE. 

Branches  erect;  fruit   late,  middle  size,  somewhat  ob- 
lontr  dark  red,  hairy  ;  most  excellent. 
25 


290  NEW    AMERICAN    ORCHARDIST. 

3.  FARMER'S  ROARING  LION.     31  dwts.  16  grs. 
Branches  somewhat  drooping;  fruit  late,  very  large,  ob- 
long, dull  red,  smooth  ;  the  largest  of  all  gooseberries. 

4.  KNIGHT'S  MARQUIS  OF  STAFFORD. 

Branches  somewhat  erect ;  the  fruit  late,  large,  roundish 
oblong,  bright  red,  hairy ;  excellent. 

5.  MELLING'S  CROWN  BOB.     22  dwts. 

Branches  drooping;  fruit  rather  late,  large,  oblong, 
bright  red,  hairy ;  very  good. 

6.  OLD  ROUGH  RED. 

Branches  somewhat  drooping;  fruit  small,  round,  dark 
red,  very  hairy  ;  most  excellent  for  preserving  as  goose- 
berry jam,  and  best  for  bottling  when  green. 

7.  WILMOT'S  EARLY  RED.     Hooker's  Pom.  Land. 
One  of  the  very  best  of  all  gooseberries,  and  is  cultivated 

by  Mr.  Wilmot  to  a  great  extent  in  his  celebrated  fruit  gar- 
den. He  prefers  it  to  all  others  he  has  seen.  He  states 
that  it  is  of  large  size,  very  early,  of  excellent  flavor,  and 
incredibly  productive. 

GREEN. 

8.  EARLY  GREEN  HAIRY. 

Branches  erect;  fruit  early,  small,  round,  deep  green, 
hairy;  excellent. 

9.  EDWARD'S  JOLLY  TAR.     19  dwts.   17  grs. 
Branches  somewhat  drooping ;   fruit  early,  of  a  middle 

size,  roundish  oblong,  smooth,  with  yellowish  veins. 

10.  MASSEY'S  HEART  OF  OAK.     16  dwts. 

Branches  drooping  ;  fruit  rather  early,  large,  oblong, 
smooth,  with  pale  yellow  veins  ;  excellent. 

11.  NIXON'S  GREEN  MYRTLE. 

Branches  somewhat  drooping;  fruit  late,  large,  oblong, 
smooth,  tapering  to  the  base,  pale  green. 

12.  PARKINSON'S  LAUREL.     17  dwts.   18  grs. 
Branches  erect ;  fruit  rather  late,  large,  roundish  oblong, 

pale  green,  very  downy. 

13.  WAINWRIGHT'S  OCEAN.     20  dwts.  8  grs. 
Branches  drooping;  fruit  early,  large,  oblong,  or  ovate, 

smooth  ;  the  largest  of  this  color. 


GOOSEBERRIES.  291 


WHITE. 

14.  CLEWORTH'S  WHITE  LION.     19  dwts.  9  grs. 
Branches  somewhat  drooping;  fruit  late,  roundish  ob- 
long, slightly  hairy,  sometimes  nearly  smooth. 

15.  CROMPTON'S  SHEBA  Q,UEEN.     18  dwts. 
Branches    somewhat   erect ;    fruit   early,   pretty   large, 

roundish  oblong,  downy  ;  excellent. 

16.  MOORE'S  WHITE  BEAR. 

Branches  somewhat  erect ;  fruit  early,  large,   roundish 
oblong,  hairy,  or  somewhat  bristly. 

17.  SAUNPERS'S  CHESHIRE  LASS.     20  dwts. 
Branches  erect ;  fruit  very  early,  large,  oblong,  downy ; 

excellent  for  tarts  early  in  the  spring,  when  few  are  ready 
for  that  purpose. 

18.  WELLINGTON'S  GLORY.     23  dwts.  14  grs. 
Branches   erect;    fruit   pretty    early,    large,    somewhat 

ovate,  very  downy ;  excellent. 

19.  WOODWARD'S  WHITESMITH.     16  dwts.  7  grs. 
Branches  erect ;  fruit  pretty  early,  large,  roundish  ob- 
long, brownish  when  exposed,  very  downy ;  very  excellent, 
and  more  in  esteem  than  any  other  gooseberry  of  this  color. 

YELLOW. 

20.  DIXON'S  GOLDEN  YELLOW. 

Branches  drooping;  fruit  early,  pretty  large,  roundish. 

21.  GORDON'S  VIPER.     24  dwts.  17  grs. 

Branches  drooping;  fruit  early,  large,  somewhat  turbi- 
nate,  greenish  yellow,  smooth. 

22.  HAMLET'S  KILTON. 

Branches  somewhat  drooping  ;  fruit  early,  large,  round- 
ish oblong,  bright  greenish  yellow,  slightly  hairy. 

23.  HARDCASTLE'S  GUNNER.     27  dwts.  1  gr. 
Branches  somewhat  erect ;  fruit  rather  late,  large,  ob- 

ovate,  with  large  veins,  hairy  or  bristly. 

24.  HILL'S  GOLDEN  GOURD. 

Branches  somewhat  drooping;  fruit   very  early,  large, 
oblong,  greenish  yellow,  slightly  hairy  ;  very  excellent. 

25.  PROPHET'S  ROCKWOOD.     23  dwts.  4  grs. 
Branches  erect;  fruit  very  early,  large,  roundish  oblong, 

Jark  yellow,  slightly  hairy. 


292  NEW   AMERICAN    ORCHARDIST. 

OTHER  VARIETIES, 

RECOMMENDED    IN   THE    POMOLOGICAL    MAGAZINE. 

RED.  —  Boardman's  British  Crown,  large.  —  Red  War- 
rington,  large,  late,  —  Red  Champagne,  small.  —  Early 
Black,  small. 

WHITE.  —  White  Crystal,  small.  —  White  Champagne, 
small. 

GREEN.  -"-  Pitmaston  Green  Gage,  small. 

YELLOW. — Haywood's  Invincible,  large. —  Yellow  Cham- 
pagne. —  Rumbullion,  small. 

I  add,  on  good  authority,  the  "  Wonderful,"  the  largest 
gooseberry  known. 

In  the  valley  of  the  Columbia  River,  according  to  Mr. 
Parker,  there  are  native  gooseberries  of  several  varieties — 
one  a  yellow  gooseberry ;  an  excellent  kind,  of  a  pleasant 
flavor ;  it  grows  on  a  shrub  free  from  thorns.  Another 
kind  is  of  a  deep  purple  color,  of  the  taste  and  size  of  our 
winter  grapes ;  flavor  fine,  the  bush  thorny. 


CULTIVATION,    SOIL,    &c. 

Gooseberries  require  a  very  rich  soil;  and  in  an  airy 
situation  or  shade  they  are  but  little  liable  to  mildew.  In 
all  low  lands,  and  in  confined  situations,  in  our  climate,  the 
fruit  of  the  gooseberry  almost  invariably  mildews ;  but 
never  on  the  open  hills,  and  in  places  exposed  to  drying 
winds.  They  are  raised  from  cuttings  planted  very  early 
in  April,  in  a  moist  soil ;  every  eye  should  be  cut  out  ex- 
cept the  two  uppermost  above  the  surface.  In  autumn  cut 
off  the  lower  shoot  very  close  ;  and  shorten  down  the  one 
left  to  six  or  nine  inches.  The  bushes  must  be  so  managed 
as  to  be  furnished  with  limbs  diverging  in  every  direction, 
continually  increasing  in  number  as  they  advance  from  the 
centre.  With  this  object  in  view,  the  young  leading  shoots 
of  the  last  year  are  annually  cut  back  to  six  or  nine  inches, 
and  a  proportion  of  the  others  are  cut  quite  close.  Thus 
the  bushes  will  continue  extending,  every  part  being  duly 


RASPBERRIES.  X1M 

filled  with  bearing  wood;  sufficient  space  being  left  to  ad- 
mit the  sun  and  a  free  circulation  of  air.  The  largest 
prize  gooseberries  are  raised  on  vigorous  young  bushes, 
which  have  not  more  than  five  or  six  branches,  and  but 
one,  two,  or  at  most  three  berries  on  a  branch.  With  no 
pruning  whatever,  they  bear  most  abundantly  near  Boston. 


RASPBERR  Y .  —  (Ruhu  i 

The  raspberry  is  a  shrub  of  low  growth ;  its  leaves  are 
pinnate,  and  composed  of  five  leaflets ;  its  flowers  in  pani- 
cles;  its  root  is  perennial;  its  top  generally  biennial;  it 
produces  its  fruit  on  the  wood  of  the  former  year. 

USES.  The  raspberry  is  an  admired  dessert  fruit,  but 
sugar  improves  its  flavor.  It  is  fragrant,  subacid,  cooling, 
and  grateful  to  the  taste,  and,  like  the  strawberry,  it  does 
not  produce  acidity  on  the  stomach.  The  juice  ferment- 
ed with  sugar,  produces  wine,  very  fragrant,  and  of  the 
most  delicious  flavor.  It  is  also  used  for  jams,  pies,  tarts, 
sauces,  preserves,  &-c ;  and,  according  to  Loudon,  it  is 
much  used  for  distilling,  to  make  a  cordial,  spirituous  liquor, 
to  which  it  gives  name ;  and  raspberry  sirup  is  next  to  the 
strawberry  in  dissolving  the  tartar  of  the  teeth.  The  wine 
mixed  with  water,  according  to  Dr.  Short,  "  is  a  good  re- 
viving draught  in  ardent  fevers."  He  further  recommends 
it  in  scorbutic  disorders. 

For  a  choice  selection,  the  following  are  particularly 
recommended  by  different  authors. 

1.  *RED  ANTWERP. 
Burky  Antwerp. 

An  excellent  and  productive  fruit,  large,  and  highly  esr 
teemed  near  Boston.  The  branches  must  be  bent  down  in 
autumn,  and  protected  with  soil  during  winter. 

2.  *WHITE  ANTWERP. 

Yettow  Antwerp. 

The  fruit  is  large  and  fine;  highly  esteemed  near  Boston, 
and  very  productive;  like  the  red,  it  requires  protection  in 
winter. 

25* 


294  NEW    AMERICAN    ORCHARDIST. 

3.  *BARNET.     For.     Loudon.     Pom.  Mag.     Lindley. 
CornwaWs  Red  Prolific  Seedling,  Large  Red. 

Produces  large  fruit  and  abundant  crops;  a  profitable 
variety ;  perfectly  hardy  and  twice  bearing  at  Boston. 

4.  RED  CANE.     For.     Loudon. 
A  good  sort  for  the  main  crop. 

5.  *DOUBLE    BEARING.     Neill.     Loudon.     Pom.     Mag. 
Lindley. 

Perpetual  Bearing,  Red  Double  Bearing,  Siberian. 
Produces  a  crop  in  July,  and  another  in  September  and 
October  ;  hardy  and  abundantly  productive  at  Boston. 

6.  CORNISH.     Lindley. 

7.  BROMLEY  HILL.     Pom.  Mag. 

8.  WILLIAMS'S  DOUBLE  BEARING. 
Pitmastori's  Double  Bearing.     Loudon. 

9.  WILLIAMS'S  PRESERVING.     Lindley. 

10.  WOODWARD'S  RED   GLOBE.     Lindley.     Forsyth. 

11.  RED  ALPINE  MONTHLY. 

Framboisier  des  JUps  de  Tous  Its  Mow  a  Fruites  Rouge. 
Recommended  in  the  Bon  Jard. 

There  are  several  American  varieties,  quite  distinct  from 
the  above,  which  may  deserve  to  be  enumerated;  these 
are,  12.  Black  American  Raspberry ;  13.  White  American 
Raspberry.  Also  in  the  valley  of  the  Columbia  River, 
according  to  Mr.  Parker,  besides  the  common  kinds  of 
raspberries,  there  is  a  new  species,  of  thrice  the  size,  and 
of  a  very  delicate  and  rich  yellow  color. 

Other  varieties  are  named  by  Lindley,  but  not  particu- 
larly recommended,  as  the  Antwerp  Double  Bearing  Yel- 
low ;  Antwerp  Late  Bearing,  or  Knevet's  Antwerp ;  Brent- 
ford Cane ;  Rough  Cane ;  Lord  Exmouth  ;  Oak  Hill;  Old 
*White ;  Prolific  Early ;  Red  Malta ;  Spring  Grove ;  Su- 
perb ;  Taylor's  Paragon,  or  Scarlet  Paragon ;  Wilnwt's 
Early  Red. 


CULTIVATION   AND    SOIL. 

A  moist,  rich  soil  is  recommended  for  the  raspberry ; 
they   do  well,  producing  abundantly,  even  when  moder- 


PERSIMMON.  295 

ately  shaded.  In  forming  plantations,  Lindley  has  direct- 
ed that  the  rows  should  run  from  east  to  west,  and  the 
tallest  sorts  be  planted  in  the  north  rows,  and  in  the  rear, 
at  a  large  distance  asunder ;  and  those  of  small  growth  in 
the  south  rows,  and  at  less  distance  asunder  in  the  row. 
Thus  all  the  varieties  receive  the  full  benefit  of  the  sun. 
He  directs  as  follows  :  — 

1st  or  north  row,  CornisJi,  set  4  feet  asunder  in  the  row. 

2d  row,  Woodward's  Red  Globe,         do. 

3d  row,  Red  Antwerp,  set  3J  feet  asunder  in  the  row. 

4th  row,  White  Antwerp,     do.         do. 

5th  row,  Cane  Raspberries,  set  3  feet  asunder. 

6th  row,  Double  Bearing,  or  No.  8,     do.     do. 

Large  plantations,  of  any  kind,  are  to  be  set  out  on  the 
same  principle. 

He  also  recommends  that  three  young  plants  should  be 
placed  in  each  hill,  in  a  triangular  form,  six  inches  apart. 
These  should  be  cut  at  the  time,  within  a  few  inches  of 
the  ground.  In  autumn  cut  off  all  wood  that  has  borne 
fruit ;  also  all  weakly  shoots,  and  shorten  the  strong  shoots 
to  four  fifths.  Stakes  or  rails  are  not  absolutely  necessary. 
The  tops  of  each  stool  may  be  tied  together  in  summer  at 
their  tips;  or  it  is  recommended  to  tie  one  half  of  two  hills 
together  at  the  tips :  thus  they  form  arches  or  festoons. 
With  regard  to  the  double  bearing  varieties,  it  is  recom- 
mended to  cut  down  every  alternate  stool  to  within  a  few 
inches  of  the  ground,  in  the  annual  pruning.  Thus  a  suc- 
cession of  large,  late  crops  is  always  maintained. 

The  raspberry  plantation  is  in  its  prime  the  third  year, 
but  must  be  annihilated  after  it  has  stood  six  years;  and 
new  ones  must  in  the  mean  time  be  formed. 


PERSIMMON.  —  (Diospyrus  Virginiana.) 

AMERICAN  DATE,  or  PRUNE. 

The  persimmon  flourishes  as  far  north  as  the  River  Con- 
necticut, in  the  latitude  of  42°,  but  is  dwarfish.  In  a 
suitable  soil  and  climate,  it  rises  to  the  height  of  sixty 
feet,  or  forty  diameters'  of  its  base.  The  leaves  are  oblong, 


296  NEW    AMERICAN    ORCHARDIST. 

entire,  of  a  fine  dark  green  above,  and  glaucous  below, 
and  from  four  to  six  inches  long.  The  fertile  and  barren 
blossoms  are  produced  on  different  trees.  The  fruit,  which 
is  abundant,  is  round,  of  the  size  of  a  small  plum,  of  a 
reddish  color,  and  fleshy  ;  they  contain  six  or  eight  small 
stones;  their  taste  is  very  astringent,  but  when  ameliorated 
by  frost,  they  are  sweet  and  agreeable.  The  fruit,  when 
bruised  and  fermented,  produces  brandy,  which  becomes 
good  by  age.  This  tree  is  raised  from  the  seeds,  which 
should  be  planted  in  autumn;  and  fine  varieties  may  be 
propagated  by  inoculating  or  grafting. 


STRAWBERRY.-  (Fragaria.) 

The  strawberry  is  a  low,  creeping,  perennial  plant ;  a 
native  of  the  old  continent ;  also  of  America,  where  it  is 
found  growing  in  a  wild  state.  Botanists  consider  them  a 
genus  comprehending  three  species. 

USES.  The  strawberry  is  a  fragrant  and  delicious 
dessert  fruit,  whether  eaten  alone  or  with  cream  and  sugar  ; 
and  forms  a  fine  preserve.  It  is  deemed  very  whole- 
some, as  it  never  causes  acidity  on  the  stomach.  Boer- 
have  considered  its  use  as  one  of  the  principal  reme- 
dies in  putrid  fever ;  and  Hoffman  asserts  that  he  has 
known  consumptive  people  cured  by  the  use  of  strawber- 
ries. It  is  also  asserted  that  by  eating  plentifully  of  straw- 
berries, rheumatic  complaints  are  averted  or  cured.  Thny 
also  dissolve  tartarous  incrustations  on  the  teeth.  And 
lastly,  Phillips  asserts  that  the  Pine  strawberries  make  an 
agreeable  dessert  wine,  as  rich  as  Mountain,  but  possessing 
greater  fragrance  and  acidity. 

VARIETIES. 

Mr.  Barnet  [see  Vol.  vr.  of  the  Land.  Hort.  Trans.]  has 
divided  strawberries  into  seven  classes.  Mr.  Lindley  has 
adopted  the  same  course.  And  in  describing  the  size  of 
the  fruit,  I  shall  have  reference  to  the  general  size  of  the 
particular  class.  I  have  adopted  the  same  system. 


STRAWBERRIES.  297 


CLASS  I.— ALPINE  AND  WOOD  STRAWBERRIES. 

The  Alpine  and  Wood  strawberries  agree  in  their  gen- 
eral habits  and  character.  The  fruit,  however,  differs.  The 
Alpines  have  conical  fruit,  and  are  fruitful  in  autumn.  The 
Wood  strawberries  are  more  globose ;  they  only  produce 
fruit  in  summer.  —  Barnet. — See  Vol.  vi.  of  Hort.  Trans. 

1.  RED  ALPINE,  (Fraisier  des  Alps,}  with  runners. 
The  fruit  is  small  and  conical,  ripening  in  summer  and 

autumn. 

2.  RED  BUSH  ALPINE. 

Possesses  similar  qualities  to  the  White  Bush  Alpine,  but 
differs  in  color. 

3.  WHITE  ALPINE,  (Fraisier  des  Alps  a  Fruit  Blanc,) 

with  runners. 

The  fruit  is  small  and  conical,  ripening  successively  in 
summer  and  autumn. 

4.  WHITE  BUSH  ALPINE. 

This  has  the  same  qualities,  but  is  thought  to  be  more 
productive,  as  it  does  not  exhaust  itself  by  runners. 

5.  *RED  WOOD.     Fraisier  Commun. 

An  old  variety,  extensively  cultivated  near  Boston  for  the 
markets.  It  ripens  in  summer.  The  fruit  is  scarlet  and 
round,  and  highly  esteemed  near  Boston  as  one  of  the 
most  sure,  and  productive,  and  profitable,  of  all  strawber- 
ries. Of  this  variety  there  are  no  males. 

6.  WHITE  WOOD.     Fraisier  Commun  a  Fruit  Blanc. 
This  variety  ripens  in  summer ;  the  fruit  is  white  and 

round ;  an  old,  good-flavored  variety,  much  cultivated  and 
esteemed  near  Boston. 


CLASS  II.  — BLACK  STRAWBERRIES. 

The  fruit  of  this  class  is  middle-sized,  conical,  with  a 
neck,  of  a  very  dark  color  at  maturity  ;  the  seeds  slightly 
imbedded  ;  the  flavor  very  rich  and  highly-perfumed  ;  the 
leaves  of  this  class  are  small,  rugose,  pale  green. — Barnet. 
—  See  Vol.  vi.  of  Hort.  Trans. 

7.     DOWNTON.     Knight's   Seedling.     Pom.  Mag.     Lind. 
Barnet. 

The  fruit  is  large,  ovate,  with  a  neck ;  the  early  fruit  is 


JSyS  NEW    AMERICAN    ORCHARDIST. 

sometimes  of  a  cockscomb  shape ;  of  a  dark  purple  scarlet ; 
the  flesh  is  scarlet,  firm,  of  an  aromatic  flavor.    Originated 
by  Mr.  Knight. 
8.     SWEET  CONE.     Pom.  Mag.     Lindley. 

Small,  conical,  with  a  neck,  hairy,  bright  shining  scar- 
let ;  flesh  pale  scarlet,  hollow,  very  high-flavored. 


CLASS   III.  — CAROLINA,  OR    PINE   STRAWBERRIES. 

The  leaves  of  this  class  are  nearly  smooth,  of  firm  tex- 
ture, with  obtuse  serratures,  of  a  dark  green ;  the  fruit 
large,  varying  from  nearly  white  to  almost  purple ;  the 
seeds  prominent,  on  a  smooth  surface ;  the  flavor  sweet,  and 
often  perfumed.  —  Barnet.  —  See  Vol.  vi.  of  Hart. 
Trans. 

9.  *Bisnop's  STRAWBERRY. 

The  fruit  is  large,  of  a  dark,  shining  crimson,  and  very 
beautiful ;  growing  in  large  clusters,  and  of  delicious  fla- 
vor. It  grows  rapidly,  and  is  a  great  bearer ;  and  very  far 
superior  in  this  respect  to  the  Keen's  Seedling  and  Wil- 
mot's  Superb,  while  it  fully  equals  them  in  size.  In  the 
opinion  of  some  good  judges,  who  have  thoroughly  proved 
the  kind,  this  is  the  finest  of  all  strawberries,  and  better 
suited  to  our  climate  than  any  other  of  the  large  imported 
kinds. 

10.  *BATH  SCARLET.     Hort.  Trans.  Vol.  vi.  p.  200. 
New  Bath  Scarlet. 

Fruit  roundish  ovate ;  neck  short,  rather  small  for  the 
class;  seeds  very  prominent,  of  a  dark,  shining  red;  flesh 
soft,  with  a  large  core,  pale  scarlet,  and  very  coarse,  with- 
out any  particular  flavor.  So  proved  in  England  ;  but  with 
us  it  has  proved  one  of  the  most  productive  and  profitable 
varieties,  and  as  such  is  much  preferred.  Of  this  variety 
there  are  no  males. 

11.  BLACK  PRINCE. 

WUmoCs  Black  Imperial    Lindley.     Barnet 
Middle-sized,  spherical,  depressed,  hairy ;  of  a  very  dark 
violet  color  ;  with  a  highly-polished  surface ;  the  flesh  of  a 
rich,  dull  scarlet,  with  a  very  small  core,  high-flavored. 


STRAWBERRIES.  299 

12.  ELTON  SEEDLING.     Pom.  Mag.     Lindley.     Barnet. 
The  fruit  is  large,  ovate,  often  cockscomb-shaped,  of  a 

rich,  shining  dark  red ;  the  seeds  yellow,  with  ridged  in- 
tervals ;  the  flesh  is  firm,  with  a  small  core,  deep  red,  juicy, 
with  a  sharp,  rich  flavor.  This  variety  is  by  some  esteemed 
as  the  most  productive  and  best  of  all  for  a  late  crop. 

13.  *HOVEY'S  SEEDLING. 

A  new  variety,  a  seedling  of  1834,  raised  by  Messrs. 
Hovey  and  Co.,  of  Boston,  editors  of  the  Magazine  of 
Horticulture  and  of  Botany  This  account  is  extracted 
from  that  highly-valuable  publication.  "  Fruit  very  large, 
round,  or  slightly  ovate,  conical ;  deep  shining  red,  paler 
in  the  shade;  seeds  inserted  in  a  slight  cavity;  flesh 
scarlet  (paler  in  the  largest  berries)  and  firm,  abounding 
in  an  agreeable  acid  and  high-flavored  juice,  not  surpassed 
by  any  other  variety ;  footstalks  long,  elevating  the  fruit 
from  the  ground,  and  every  berry  attaining  a  good  size  ; 
leaves  large,  and  rather  light  green  ;  vines  very  vigorous." 
This  new  seedling  received  two  or  more  premiums  of  the 
Massachusetts  Horticultural  Society,  where  it  was  exhib- 
ited during  the  years  1838,  1839,  and  1840,  and  is  fur- 
thermore stated  to  be  wonderfully  productive. 

14.  KEEN'S  SEEDLING.     Pom.  Mag.     Lindley. 

Keen's  Black  Pine,  Keen's  New  Pine,  Keen's  New  Seedling. 
The  fruit  is  very  large,  globular,  or  ovate ;  of  a  dark 
purplish  scarlet,  hairy ;  it  sometimes  assumes  the  cocks- 
comb shape ;  the  surface  polished,  seeds  slightly  imbed- 
ded ;  flesh  firm,  solid,  scarlet,  high-flavored.  Introduced 
to  the  vicinity  of  Boston,  by  Mr.  Pratt ;  also  by  Mr.  Hag- 
gerston.  The  fruit  grows  high,  which  is  much  in  its  favor. 
Raised  by  Mr.  Michael  Keen,  from  the  seed  of  Keen's 
Imperial,  which  is  a  good  fruit,  but  very  inferior  to  this. 
This  variety  is  but  little  cultivated  near  Boston  for  the 
market.  It  is  here  deemed  unproductive,  compared  with 
the  old  Red  Wood,  and  some  other  kinds. 

15.  MULBERRY.     Cherokee,  King,  Mahone. 

A  strawberry  much  cultivated  near  Boston,  and  highly 
recommended  by  Messrs.  Senior  and  Haggerston.  From 
them  I  understand  this  fruit  was  sent  to  the  late  Governor 
Gore,  and  to  England,  by  the  late  Hon.  Rufus  King,  from 
the  back  parts  of  New  York.  The  fruit  is  of  medium 
size,  ovate,  with  a  short  neck,  of  a  dark  red  ;  flesh  tender, 
of  a  red  color,  and  good  flavor  ;  very  productive. 


300  NEW    AMERICAN    ORCHARDIST. 

16.  OLD  PINE,  or  CAROLINA.    Pom.  Mag.    Lind.   Barnet. 
Old  Pine,  Barham  Down,  Black  Carolina,  Cockscomb  Pine, 

Devonshire  Scarlet  Pine,  Kew  Pine,  iMrge  Carolina,  Large 
Pine,  Miss  Gunning's,  North's  Seedling,  Old  Carolina, 
Large  Scarlet  Pine,  Pine,  Regents  Favorite,  Scarlet  Pine, 
Varnished,  Windsor  Pine. 

Fruit  large,  ovate,  conical,  with  a  neck,  sometimes 
cockscomb-shaped  in  the  early  fruit ;  of  a  bright  scarlet ; 
the  flesh  pale  scarlet,  rich,  juicy,  with  a  very  grateful  fla- 
vor ;  a  good  bearer,  and  very  highly  esteemed. 

17.  TURNER'S  LATE  PINE. 

New,  and  in  high  estimation  in  England,  and  very 
valuable,  according  to  all  accounts  received. 


CLASS   IV.  — CHILI   STRAWBERRIES. 

The  leaves  of  this  class  are  very  villous,  hoary,  with 
small  leaflets  of  thick  texture,  with  very  obtuse  serratures; 
the  fruit  is  very  large  and  pale,  with  prominent  seeds;  the 
flesh  in  the  type,  which  is  the  true  Chili,  is  insipid.  —  Bar- 
net,  in  Vol.  vi.  of  Lond.  Hort.  Trans. 
18.  WILMOT'S  SUPERB.  Barnet.  Lindley. 

The  early  fruit  is  very  large,  irregular,  sometimes  cocks- 
comb-shaped ;  afterwards  they  are  invariably  round,  very 
hairy,  pale  scarlet,  and  polished ;  the  seeds  are  brown 
and  projecting ;  flesh  very  firm,  pale  scarlet  near  the  out- 
side, but  whitish  within,  with  a  small  hollow  in  the  centre, 
and  a  core ;  flavor  good,  buttery,  and  rich,  mixed  with 
acid.  This  variety  is  but  very  little  cultivated  for  the 
market,  or  for  any  other  purpose,  near  Boston.  It  is  here 
deemed  unprofitable  and  unproductive,  like  the  famous 
Keen's  Seedling,  and  some  other  large  kinds. 


CLASS  V.  — GREEN  STRAWBERRIES. 

The  French  cultivate  several  varieties  of  this  straw- 
berry. The  Green  Pine  is  much  known  in  England,  but 
it  seldom  bears  perfect  fruit ;  it  bears  well  only  in  some 
particular  situations.  Their  character  is  dwarfish,  much 


STRAWBERRIES.  301 

resembling  the  Wood  strawberry.  The  leaves  are  light 
green,  and  strongly  plaited.  — Barnet,  Vol.  vi.  Lond.  Hort, 
Trans. 

Lindley  has  described  the  GREEN  STRAWBERRY,  (Frai- 
sier  Vert,) — Caucasian,  Green  Alpine,  Green  Wood,  Pine- 
Apple,  —  but  ascribes  their  defection  to  the  multitude  of 
runners,  and  has  no  doubt  but  if  these  were  restrained, 
they  would  prove  productive. 


CLASS  VI.  — HAUTBOIS   STRAWBERRIES. 

The  leaves  of  this  class  are  highly  elevated,  rough,  and 
of  a  thin  texture  ;  the  scapes  or  stems  tall  and  strong ;  the 
fruit  middle-sized,  pale  greenish  white,  tinged  with  dull 
purple;  the  seeds  slightly  imbedded;  the  flavor  musky. — 
Barnet,  in  Hort.  Trans.  Vol.  vi.  Supposed  to  be  so  named 
on  account  of  their  bearing  their  fruit  high  —  Hautbois,  or 
High  Wood. 

19.  LARGE  FLAT  HAUTBOIS.    Barnet.    Pom.  Mag.    Lind. 
Bath  Hautbois,  Formosa  Hautbois,  Sawder's  Hautbois,  Suiter's 

Hautbois,  Weymouth  Hautbois,  JThite  Hautbois. 
The  fruit  is  large,  round,  depressed,  light  red  ;  the  seeds 
are  imbedded;  the  flesh  is  greenish,  juicy,  delicate,  with- 
out a  core. 

20.  PROLIFIC,  or    CONICAL    HAUTBOIS.     Barnet.     Pom. 

Mag.     Lindley. 
Double  Bearing,  Dwarf,  Hermaphrodite,  Hudson's  Bay,  Rz- 

genfs,  Sacombe,  Sir  Joseph  Banks's,  Spring  Grove. 
The  fruit  is  large,  conical  ;  of  a  dark  purple  color  ;  flesh 
solid,  greenish,  and  high-flavored ;  an  abundant  bearer, 
and  by  far  the  best  of  the  Hautbois  strawberries.  The 
flowers  are  the  largest  of  the  class ;  and  it  usually  pro- 
duces two  crops. 


CLASS  VII.  — SCARLET   STRAWBERRIES. 

The  Fragaria    Virginiana  of  botanists  is  the  type  of 
this  class.     The  leaves  are  nearly  smooth,  thin,  dark  green, 
with  sharp-pointed  serratures ;  the  fruit  mostly  small,  of  a 
26 


302  NEW    AMERICAN    ORCHARDIST. 

bright  scarlet  color ;  the  seeds  more  or  less  deeply  imbed- 
ded, with  ridged  intervals;  the  flavor  acid,  with  a  slight 
perfume.  —  Barnet,  in  Hort.  Trans.  Vol.  vi. 

21.  BLACK    ROSEBERRY.      Pom.  Mag.     Barnet.     Lind- 

ley. 

The  fruit  is  of  good  size,  obtusely  conical,  deep  purplish 
red,  and  shining ;  the  seeds  are  slightly  imbedded ;  flesh 
dark  red  near  the  outside,  solid,  buttery,  and  juicy,  and  of 
excellent  flavor. 

22.  DUKE  OF  KENT'S  SCARLET.     Barnet.     Pom.   Mag. 

Lindley. 

Austrian  Scarlet  of  Lindley,  Cluster  Scarlet,  Globe  Scarlet, 
JVb»a  Scotia  Scarlet,  Duke  of  York's  Scarlet,  Early  Prolific 
Scarlet. 

The  fruit  is  nearly  globular,  of  rather  small  size;  of  a 
fine  scarlet ;  seeds  deeply  imbedded,  with  sharply-ridged 
intervals ;  the  flesh  is  solid,  pale  scarlet ;  flavor  sharp, 
pleasant,  and  peculiar. 

23.  GROVE  END  SCARLET.     Barnet.     Pom.  Mag. 
Atkinson's  Scarkt,  Wilmofo  Early  Scarlet. 

A  first-rate  strawberry,  and  an  abundant  bearer.  The 
fruit  is  of  considerable  size,  depressed,  spherical,  of  a 
bright  vermilion  color ;  seeds  slightly  imbedded,  with  flat 
intervals ;  flesh  pale  scarlet,  firm,  with  a  core ;  flavor 
agreeable,  and  slightly  acid. 

24.  *METHVEN  SCARLET.     Hort.  Trans.  Vol.  vi.  p.  172. 
Methven  Castle,  Southampton  Scarlet. 

Fruit  very  large,  cordate,  compressed,  or  cockscomb- 
formed  at  times,  or  conical ;  dark  scarlet ;  seeds  pale  yel- 
low, not  deep  set;  flesh  scarlet,  very  woolly,  sometimes 
hollow.  One  of  the  most  productive  and  profitable  for 
cultivation,  and  as  such  it  is  highly  esteemed  near  Bos- 
ton. Of  good  flavor,  but  not  first-rale. 

25.  *OLD  SCARLET.     Pom.  Mag.     Lindley.     Barnet. 
Ecarlate  efe    Virginia  of  the  French,  Scarkt,  Early  Scarlet, 

Original  Scarlet,  Early  Virginia  Scarlet. 
A  middle-sized,  globular  fruit,  of  a  light  scarlet  color; 
slightly  hairy ;  seeds  deeply  imbedded,  with  ridged  inter- 
vals; flesh  pale  scarlet,  firm,  and  high-flavored.  A  good 
bearer,  ripening  early ;  valuable  for  preserving.  Esteemed, 
near  Boston,  as  one  of  the  most  sure  and  profitable  of 
strawberries  for  an  early  crop.  There  are  no  male  va- 
rieties of  this  fruit. 


STRAWBERRIES.  303 

26.     ROSEBERRY.     Barnet.     Pom.  Mag.     Lindley. 

Aberdeen  Seedling,  Prolific  Pine,  Ease    Strawberry,  Scotch 

Scarlet. 

An  abundant  bearer  ;  the  fruit  is  large,  conical,  pointed, 
dark  red,  hairy,  with  a  very  short  neck.  The  early  fruit  is 
sometimes  cockscomb-shaped  ;  seeds  yellow,  deeply  imbed- 
ded with  ridged  intervals;  flesh  firm,  pale  scarlet,  with  a 
core ;  flavor  not  rich,  but  agreeable,  and  much  admired 
by  many. 


The  whole  list  of  strawberries  which  I  have  just  de- 
scribed, (with  the  exception  of  the  Black  Prince,  the  Wil- 
mot's  Superb,  the  Mulberry  and  the  Wood,  the  Bush  Alpine 
and  Methven  Castle,')  are  but  the  select  list  which  is  partic- 
ularly recommended  in  the  Pom.  Mag.  for  a  small  garden. 

Mr.  Lindley  has  since  particularly  recommended  the 
same  list  for  a  small  garden,  with  the  exception  of  the 
Bromley  Hill,  and  the  addition  of  the  Black  Prince,  and 
Wilmot's  Superb.  I  have  added  the  Mulberry  on  good 
authority  here ;  also  I  have  added  the  two  varieties  of 
Wood  strawberries,  and  the  two  varieties  of  Bush  Alpine. 

Mr.  Lindley  has  described  sixty-two  varieties.  Mr.  Bar- 
net  has  recommended  for  a  select  list  the  same,  generally, 
as  the  Pomological  Magazine  and  Mr.  Lindley. 

In  1822,  the  London  Horticultural  Society,  by  their  cir- 
culars, congregated  from  all  quarters  a  vast  collection  of 
strawberries  at  Chiswick.  The  whole  were  examined  by 
Mr.  Barnet;  there  were  two  hundred  distinct  names  or 
synonymes,  and  fifty-four  varieties ;  his  account'  of  them 
occupies  eighty  pages  quarto.  — See  Hort.  Trans.  Vol.  vi. 
p.  145. 

Let  us  enumerate  the  names  of  the  strawberries  which 
Mr.  Lindley  has  described,  and  which  are  not  recom- 
mended either  by  him,  or  in  the  Pom.  Mag.,  for  a  small 
garden.  Some  of  them  may  yet,  perhaps,  prove  fine  in 
our  climate,  as  is  the  case  with  the  Mulberry  straw- 
berry and  Methven,  the  Red  Wood,  the  Bath  Scarlet,  and 
Bishop's ;  and  all  are  evidently  thought  worthy  in  a  large 
collection. 

In  this  list  I  omit  the  numerous  synonymes  generally. 

American  Scarlet.  Autumn  Scarlet.  Bath  Scarlet. 
Bishop's  Seedling  Scarlet.  Blood  Pine.  Bostock,  or  Wel- 
lington. Bullock's  Blood.  Carmine  Scarlet.  Charlotte. 


304  NEW    AMERICAN    ORCHARDIST. 

Chinese.  Clustered  Scarlet.  Cockscomb  Scarlet.  Com- 
mon Hautbois.  Conical  Hautbois.  Dutch.  Dwarf  White 
Carolina.  Garnestone  Seedling.  Gibbs's  Seedling  Black. 
Glazed  Pine.  Globe  Hautbois.  Green.  Grimstone  Scarlet. 
Hudson's  Bay  Scarlet.  Keen's  Imperial.  Knight's  Large 
Scarlet.  Lewisham  Scarlet.  Methven  Scarlet,  or  Methven 
Castle.  Moi-rissiana  Scarlet.  Mulberry.  Nairn's  Scarlet. 
Narrow-Leaved  Scarlet.  Oblong  Scarlet.  Pitmaston 
Black.  Pitmaston  Black  Scarlet.  Red  Wood.  Round 
White  Caroline.  Scone  Scarlet.  Sir  Joseph  Banks's  Scar- 
let. Surinam.  True  Chili.  Variegated  Pine.  Vernon's 
Scarlet.  White  Wood.  Wilmot's  Late  Scarlet.  Yellow 
Chili. 

Other  varieties,  which  were  unknown,  or  are  not  de- 
scribed, by  those  authors,  and  which  may  prove  fine  in  our 
climate :  — 

27.  NEW  BLACK  MUSK  HAUTBOIS. 

28.  FRENCH  MUSK  HAUTBOIS. 

29.  SOUTHBOROUGH  SEEDLING. 

30.  LARGE  LIMA. 

31.  MELON,  &c.  &c. 

32.  SWAINSON'S. 

This  last  is  new,  and  lately  originated  in  England  ;  of 
medium  size  and  good  flavor;  possessing  the  remarkable 
quality  of  producing  its  fruit  all  summer ;  having  blossoms, 
green  fruit,  and  ripe,  on  the  vines  at  the  same  time. 


CULTIVATION. 

It  is  recommended  that,  as  early  in  summer  as  the 
young  runners  have  taken  root,  they  should  be  transplanted 
into  nursery  beds  five  or  six  inches  asunder.  By  this 
management  they  will  by  autumn  have  become  fine,  strong 
plants,  capable  of  producing  fruit  the  following  summer. 

For  the  reception  of  these  plants,  the  ground  may  be 
trenched  twenty  inches  deep,  and  a  quantity  of  half-rotted 
manure  incorporated  to  half  this  depth.  For  economy, 
it  is  also  recommended,  in  the  final  transplanting,  to 
set  the  plants  in  beds  of  four  rows  each ;  the  rows  run- 


STRAWBERRIES. CULTIVATION.  305 

ning  in  a  longitudinal  direction;  the  distance  between  the 
beds  to  vary  from  two  to  two  and  a  half  feet,  according  to 
the  sorts  to  be  planted,  as  some  varieties  require  much  more 
space  than  others.  As  to  the  distances  of  the  rows  asun- 
der, and  the  distance  of  the  plants  in  the  rows,  I  will  lay 
down,  on  Lindley's  authority,  the  following  rules  :  — 

3d  CLASS.  In  rows  fifteen  inches  asunder ;  the  plants 
fifteen  inches'  distance  in  the  row.  Wilmot's  Superb  the 
same. 

2d  and  4th  CLASSES,  (except  Wilmot's,  as  above.)  In 
rows  fifteen  inches  asunder ;  and  twelve  inches'  distance  in 
the  rows. 

6th  and  7th  CLASSES.  In  rows  twelve  inches  asunder  ; 
and  twelve  inches'  distance  in  the  rows. 

1st  and  5th  CLASSES.  In  rows  twelve  inches  asunder ; 
and  nine  inches'  distance  in  the  rows. 

During  the  first  year,  the  runners  are  to  be  carefully  de- 
stroyed before  they  have  taken  root.  Around  such  as  show 
fruit,  grass  or  straw  is  placed ;  (Keen  recommends  the 
same;  for  the  plant  derives  its  name  from  this  circum- 
stance.) This  protects  alike  the  soil  from  washing  rains, 
from  a  scorching  sun,  and  the  consequent  evaporation  of  its 
moisture  ;  it  protects  the  fruit  from  becoming  soiled.  But 
as  soon  as  the  fruit  is  gathered,  this  covering  is  to  be  removed, 
and  the  soil  kept  clear  of  weeds  by  the  hoe  till  autumn. 

In  autumn,  he  directs  the  leaves  to  be  cut  off,  (only  a  por- 
tion, I  presume,)  and  all  the  spaces,  including  the  alleys,  to 
be  dug  carefully  over  with  a  pronged  fork,  so  as  not  to  injure 
their  roots.  Both  Keen  and  Mr.  Knight,  however,  direct 
manure  to  be  applied  before  this  last  operation  is  com- 
menced ;  and  Mr.  Knight  has  particularly  cautioned  against 
digging  so  deep  as  to  disturb  the  roots,  as  it  weakens  the 
force  of  the  plants. 

The  second  summer, Lindley  further  states  that  the  plants 
will  bear  their  best  crop  and  finest  fruit ;  the  beds  and  out- 
side of  the  alleys  should  be  covered  with  mown  grass  or 
with  straw  three  or  four  inches  thick  ;  by  this  method  he 
states  he  has  found  the  fruit  not  only  more  abundant,  but  of 
finer  quality. 

It  has  been  recommended  to  raise  the  Alpines  from  the 
seed.  But  Mr.  Williams,  of  Pitmaston,  (Hort.  Trans.,) 
condemns  the  practice.  —  Lindley  joins  him  in  this  ;  foi 
having  procured  a  good  sort,  it  is  recommended  to  increase 


306  NEW    AMERICAN    ORCHARDIST. 

and  continue  it;  and  have  no  mixture  of  inferior  sorts, 
with  the  idea  that  such  mixtures  will  improve.  Some  have 
directed,  in  regard  to  the  Alpines  and  Hautbois,  that  a  cer- 
tain proportion  of  male  or  sterile  plants  should  be  pre- 
served. But  the  experience  of  Lindley  and  some  others 
seems  opposed  to  this  practice. — These  sterile  plants,  never 
producing  fruit,  outgrow  all  the  rest ;  they  overrun  those 
which  produce  fruit,  and  soon  take  possession  of  the  whole 
soil;  they  are  neither  useful  nor  necessary,  but,  on  the 
contrary,  ruinous,  as  the  whole  bed  soon  becomes  barren. 
But  by  excluding  the  sterile  plants  in  the  beginning,  the 
whole  will  remain  productive. 

As  to  the  Alpines,  Lindley  directs  to  set  them  out  in 
August ;  and  by  spring  the  beds  will  be  covered  with  run- 
ners:  these  are  not  to  be  disturbed  or  removed,  as  in  the 
case  of  other  sorts ;  for  they  will  produce  fruit  during 
autumn. 

Management  of  Alpine  and  other  Sorts  of  Strawberries, 
token  large  and  late  Crops  are  desired.  The  Alpine  straw- 
berries are  chiefly  valuable  on  account  of  their  continuing 
fruitful  after  all  other  varieties  are  gone.  In  order  to  make 
the  utmost  of  this  valuable  property  which  they  possess,  Mr. 
John  Williams,  of  Pitmaston,  has  directed  (sec  Hort.  Trans.) 
to  form  the  beds  in  August ;  by  spring  the  beds  will  be 
well  stocked  with  plants.  When  they  have  come  into  full 
blossom  in  spring,  cut  off  every  flower,  without  injuring  the 
leaves.  This  operation  is  to  be  again  repeated  as  soon  as 
a  second  set  of  blossoms  appear.  The  third  set  of  blos- 
soms are  suffered  to  remain  ;  and,  the  plants  having  by 
this  system  accumulated  strength,  heavy  crops  are  pro- 
duced after  other  strawberries  are  gone,  and  when  alone  the 
Alpine  strawberries  are  highly  valuable. 

Another  mode  has  been  stated,  by  which  a  large  crop  of 
the  common  varieties  of  strawberries  is  produced  in  au- 
tumn. When  the  first  crop  is  gone,  the  plants  are  shorn 
of  every  leaf,  and  at  suitable  intervals  profusely  watered: 
by  this  mode,  they  not  only  renew  their  leaves,  but  a  crop 
of  blossoms  and  fruit  is  produced. 

With  regard  to  the  produce  of  strawberries,  all  agree 
that  the  crop  of  the  second  year  is  more  valuable  than  any 
succeeding  crop.  I  will  briefly  detail  a  few  of  the  most 
approved  modes  in  relation  to  this  subject. 


STRAWBERRIES. CULTIVATION.  307 

1st.   The  mode  adopted  by  Mr.  Keen. 

2d.    That  adopted  by  T.  A.  Knight,  Esq. 

3d.  Modes  of  management  much  approved  and  in  prac- 
tice near  Boston. 

Mr.  Keen  forms  his  beds  in  the  spring.  —  The  Hautbois 
and  Pines  are  placed  in  rows,  three  feet  asunder,  and  eigh- 
teen inches  in  the  row ;  [other  classes  at  a  proportionate 
distance.]  The  object  in  placing  them  at  this  great  dis- 
tance is,  that  there  may  be  room  for  the  feet  of  the  gath- 
erers ;  also  room  for  the  vines  to  spread,  to  the  end  of  the 
third  year,  when  the  bed  is  taken  up  and  the  ground 
planted  anew.  The  first  year,  little  fruit  is  expected  —  the 
second  year,  a  very  great  crop —  the  third  year,  a  very  mod- 
erate crop.  Mr.  Knight  condemns  this  system  in  part ; 
his  mode  is  as  follows :  —  Like  Mr.  Keen,  he  forms  his 
beds  in  the  spring :  he  places  the  Pine  and  Hautbois  in 
rows,  sixteen  inches  asunder,  and  only  eight  inches  in  the 
row;  [other  classes  at  a  proportionate  distance.]  This  is 
from  three  to  four  times  the  number  of  plants  on  the  same 
ground  as  Mr.  Keen.  Mr.  Knight  takes  off  no  runners, 
except  for  the  purpose  of  forming  new  beds  ;  and  he  thinks 
he  must  obtain  near  twice  the  produce  in  the  second  year, 
—  which  all  acknowledge  to  be  the  fruitful  year, —  from  the 
same  ground  as  Mr.  Keen.  For  Mr.  Knight  leaves  no 
unoccupied  ground  for  the  feet  of  the  gatherers;  as  he 
considers  the  amount  thus  destroyed  very  inconsiderable, 
compared  with  the  waste  of  land.  Mr.  Knight  destroys  his 
beds  in  the  autumn  of  the  second  year,  after  the  first  great 
or  main  crop  is  taken  off".  He  esteems  this  the  most  eco- 
nomical mode. 

In  the  vicinity  of  Boston,  the  following  mode  is  often 
adopted  :  —  The  vines  are  usually  transplanted  in  August. 
The  rows  are  formed  from  eighteen  inches  to  two  feet 
asunder.  The  runners,  during  the  first  year,  are  destroyed. 
In  the  second  year,  they  are  suffered  to  grow  and  fill  the 
interval,  and  in  the  autumn  of  that  year,  the  whole  old  rows 
are  turned  under  with  the  spade,  and  the  rows  are  thus 
shifted  to  the  middle  of  the  space.  The  same  process  is 
repeated  every  second  year. 

Another  mode,  which  may  be  recommended  generally,  is 
to  plant  the  strawberries  in  rows  thirty  inches  asunder,  and 
nine  inches'  distant  in  the  row,  and  suffer  the  vines  to  ex- 
tend to  the  width  of  eighteen  inches,  leaving  twelve  inches' 


308  NEW   AMERICAN    ORCHARDIST. 

space  for  an  alley ;  or  allow  eighteen  inches'  width  to  the 
alleys,  and  three  feet  asunder  to  the  rows ;  and  to  form  new 
beds  every  three  years,  or  never  to  suffer  the  bed  to  exist 
over  four  years ;  and  to  plant  out  in  August  in  preference 
to  spring. 


LIME    PLANT.  —  (Podophyllum pdtatum.) 

A  hardy  and  singular  production  of  nature.  The  stem, 
foliage,  flower,  and  fruit,  are  formed  in  the  earth  ;  and  after 
the  plant  has  come  up,  there  is  nothing  more  than  an  ex- 
tension of  parts.  The  stems,  at  the  height  of  from  eight  to 
twelve  inches,  branch  out  into  two  arms :  at  the  extremity 
of  each  is  a  large  palmated  leaf.  From  the  fork  proceeds 
the  fruit  stem.  The  fruit  is  about  the  size  of  a  large  lime, 
green  while  growing,  and  yellow  when  ripe ;  it  has  the  fla- 
vor of  a  pine-apple,  and  as  to  eating,  is  little  inferior  to  that 
fruit.  The  plant  requires  a  moist  soil,  in  a  cool,  shady 
situation.  It  may  be  propagated  by  seed,  but  best  by  di- 
viding the  roots,  which  are  jointed  and  creeping.  The 
root  is  medicinal.  A  native  of  America. 


MELON. 

MUSKMELON.     (Cucumis  Melo.) 

A  delicious,  large,  oblong  or  globular  fruit,  too  generally 
known  to  need  a  particular  description.  It  is  a  native  of 
Asia,  and  besides  its  use  at  the  dessert,  it  forms,  while 
young,  an  excellent  pickle. 

VARIETIES. 

1.     BLACK  ROCK.     Lindley. 

Very  large,  oblate;  yellowish  skin;  flesh  thick,  orange 
colored,  and  of  an  excellent  flavor. 


MUSKMELON.  309 

2.  DAREE  MELON.     Hort.  Trans. 

Fruit  large,  ovate  or  oval,  pale  green ;  flesh  white, 
thick,  crisp,  melting,  very  sweet. 

3.  DUTCH  ROCK.     Lindley. 

An  oblate,  medium-sized  fruit,  with  a  thick,  yellow, 
rough  skin  ;  flesh  orange-colored,  thick,  melting,  sweet, 
and  high-flavored. 

4.  EARLY  CANTALOUPE.     Lindley. 

Small,  globular,  ribbed;  skin  pale  green;  flesh  orange- 
colored,  juicy,  of  good  flavor. 

5.  EARLY   POLIGNAC.     Lindley. 

A  small,  round  fruit,  with  a  pale  yellow,  rough  skin ; 
flesh  yellow,  thick,  sweet,  and  highly-flavored. 

6.  GREEN  MELON.     (Ostrich's  Egg.)     Hort.  Trans. 
A  green,  oval,  handsome  fruit ;  flesh  very  thick,  green, 

melting,  very  sweet,  and  high-flavored. 

7.  GREEN  HOOSAINEE.     Hort.  Trans. 

A  handsome,  egg-shaped  fruit;  flesh  greenish  white; 
tender,  delicate,  juicy,  highly-perfumed.  A  very  excellent 
and  productive  variety. 

8.  ITALIAN  GREEN-FLESHED.     Hort.  Trans. 

A  small,  round,  pale  green  fruit ;  flesh  pale  green,  soft, 
juicy,  very  sweet,  and  high-flavored. 

9.  LARGE  GERMEK.     Hort.    Trans. 

A  large,  excellent,  and  productive  round  fruit,  of  a  sea 
green  color ;  flesh  clear  green,  very  thick,  firm,  juicy, 
rich,  and  high-flavored. 

10.  MELON  DE  CARMES.     Lindley. 

A  very  large,  oblong,  bright  orange-colored  fruit ;  flesh 
very  thick,  salmon-colored,  tender,  not  juicy,  sweet,  and 
good-flavored. 

11.  MELON  OF  KEISING.     Hort.  Trans. 

A  beautiful,  egg-shaped  fruit,  bright  lemon  color  ;  flesh 
very  thick,  nearly  white,  very  juicy,  delicate,  sweet,  and 
high-flavored,  like  a  Beurree  Pear. 

12.  MONTAGU  CANTALOUPE.     Hort.  Trans. 

Form  round  or  oval,  small,  greenish  white;  flesh  thick, 
reddish,  soft,  sweet,  juicy,  and  delicate. 

13.  ORANGE  CANTALOUPE.     Lindley. 

A  small,  round,  yellow  fruit ;  flesh  deep  orange  red, 
juicy,  sugary,  and  extremely  high-flavored. 


310  NEW   AMERICAN   ORCHARDIST. 

14.  ROMANA.     Neill 

A  middle-sized,  oval,  pale  yellow  fruit,  ribbed ;  flesh 
yellow,  firm,  and  well-flavored. 

15.  SCARLET  ROCK.     Lindley. 

An  oblate,  deeply-ribbed,  pale  green  fruit ;  flesh  reddish ; 
tender,  juicy,  sweet,  and  highly-flavored. 

16.  SILVER  ROCK.     Lindley. 

Middle-sized,  oblate :  skin  green  and  yellow,  blotched ; 
flesh  pale  red,  sweet,  and  well-flavored. 
IT.     SMOOTH  SCARLET-FLESHED.     Lindley.  Hort.  Trans. 

Form  round  or  oval ;  skin  greenish  yellow ;  flesh  scarlet ; 
firm,  and  high-flavored. 

18.  SWEET  MELON  OP  ISPAHAN.     Hort.  Trans. 

Fruit  large,  ovate ;  skin  smooth,  of  a  sulphur  color ;  flesh 
white,  very  thick,  crisp,  sugary,  and  very  rich. 

19.  DAMPSHA  MELON.     Hort.  Trans. 

Fruit  oblong,  yellowish  green ;  flesh  green,  melting,  and 
of  excellent  flavor. 

20.  GREEN  VALENCIA.     Hort.  Trans. 

Form  oval,  pointed,  slightly  ribbed,  of  a  dark  green  color ; 
flesh  pale  straw  color,  firm,  saccharine,  juicy,  and  pleasant. 
The  latter  crops  of  the  two  last-named  varieties  keep  till 
winter. 

We  may  also  enumerate  the  following  fine  varieties :  — 
Green  Citron,  (fine,)  green  flesh ; 
Murray's  Pine-Apple,   do. 
Persian,  do. 

Nutmeg,  do. 

Minorca,  do. 

Large  Cantaloupe; 
Star;  very  late; 

Pomegranate,  or  musk,  (fine,)  odoratissimus  ; 
Palermo,  very  rich  and  fine;  flesh  green,  and  keeps  late 
in  the  season. 

CULTIVATION.  The  muskmelon  is  raised  from  seed 
planted  in  April  or  May,  in  a  highly-manured,  warm,  loamy 
soil,  in  hills  six  or  eight  feet  asunder.  Those  kinds  in- 
tended for  seed  should  be  raised  remote  from  inferior  vari- 
eties. The  vines  should  be  pruned  of  superfluous  branches, 
and  all  superfluous  fruits  must  be  removed  as  soon  as  they 
appear. 


WATERMELON.  311 

WATERMELON.     (Cucurbitus  citrullus.) 

A  native  of  Asia,  and  cultivated  in  all  the  warm  and 
temperate  countries  of  Europe,  Africa,  and  America.  A 
very  large,  round  or  oblong  fruit,  too  well  known  in  our 
climate  to  need  a  particular  description. 

USES.  The  watermelon  is  a  very  refreshing  and  whole- 
some dessert  fruit  in  the  warm  season  :  it  mitigates  thirst. 
From  the  watermelon  an  excellent  sweetmeat,  called  artifi- 
cial citron,  may  be  prepared  as  follows  :  — 

American  Citron. 

Pare  the  dark  green  from  the  outside,  and  scrape  the  soft 
from  the  inside,  of  the  melon ;  cut  it  in  different  forms,  and 
boil  it  in  alum  water  until  clear ;  throw  it  into  spring  water, 
where  it  may  remain  two  or  three  hours,  changing  the 
water  frequently. 

"  To  one  pound  of  fruit,  take  two  of  sugar  ;  make  a 
sirup  of  half  the  quantity,  and  boil  in  it  all  the  citron  until 
done,  when  it  will  be  transparent.  At  the  expiration  of 
two  or  three  days,  take  the  jelly  from  it,  add  the  remaining 
half  of  sugar,  boil  and  pour  it  over  the  citron,  which  will 
be  ready  for  use.  Season  it  with  ginger  ;  sliced  lemon  is 
preferable." 

The  inspissated  juice  of  the  watermelon  of  the  sweetest 
kinds,  affords  a  bright,  light-colored  sirup.  A  conserve 
and  marmalade  is  also  prepared  from  the  fruit.  At  Sarpa, 
on  the  River  Volga,  says  Pallas,  they  brew  beer  from  the 
juice. 

VARIETIES.  —  1.  Long  Carolina;  2.  Round  Carolina. 

CULTIVATION.  The  cultivation  of  the  watermelon  is  in 
all  respects  the  same  as  the  muskmelon.  Innumerable 
and  nameless  fine  varieties  continually  appear.  But  the 
same  precautions  are  necessary  to  preserve  the  seed  in  its 
purity,  as  are  recommended  for  the  musk-melon.  They 
require  a  highly-manured,  rich,  warm,  and  rather  sandy 
soil. 


312  NEW    AMERICAN    ORCHARDIST. 


BERBERRY.  —  (Berber^ 

The  berberry,  or  barberry,  is  a  prickly  shrub,  rising  to  the 
height  of  ten  feet,  with  numerous  branches.  The  bark  is 
ash-colored  outside,  and  yellow  within  ;  the  fruit  is  in  clus- 
ters, of  a  red  color  and  acid  taste.  It  is  said  to  be  a  native 
of  Asia,  but  abounds  in  the  Northern  and  Middle  States 
of  America.  Some  species  of  grain  are  liable  to  become 
affected  by  rust,  if  raised  in  its  vicinity,  particularly  rye. 

USES.  The  fruit  is  used  for  pickling,  and  for  preserving; 
a  decoction  of  the  berries,  sweetened,  is  deemed  a  useful  as 
well  as  pleasant  drink  in  fevers.  The  inner  bark  is  said  to 
be  used  in  France  for  dyeing  cotton  and  silk  of  a  bright 
yellow;  also  for  staining  wood,  by  cabinet  makers;  and  in 
Poland  it  is  used  for  coloring  leather. 

VARIETIES. 

1.  RED  BERBERRY. 

Of  this  there  are  two  varieties;  one  the  common  ber- 
berry, with  stones  ;  the  other  without. 

2.  WHITE  BERBERRY. 

Fruit  large,  agreeable,  but  not  productive. 

3.  BLACK  SWEET.     Louden. 
Requires  a  warm  situation. 

4.  CHINESE  BERBERRY. 

This  variety  in  some  respects  resembles  the  red,  but 
differs  some  in  appearance,  and  is  deemed  the  most  orna- 
mental. 

5.  HOLLY-LEAVED  BERBERRY.     Berberis  aquafolium. 

A  new  and  curious  variety  from  the  Rocky  Mountains  ; 
very  different  from  all  others.  This  appears  to  be  a  variety 
with  thornless  wood,  and  with  leaves  larger  and  by  far  more 
handsome  than  the  other  species,  with  prickly  points.  A 
low,  sub-evergreen  shrub.  The  blossoms  are  produced  in 
numerous  yellow  clusters,  and  are  beautiful. 

SOIL  AND  CULTIVATION.  The  berberry  prefers  a  dry 
soil,  but  will  succeed  in  almost  any  soil  or  situation.  It  la 
raised  from  seeds,  from  layers  and  suckers. 


BLACKBERRIES.  313 

BLACKBERRY. 

(Bramble.  —  Rubus  fruticosa.) 

1.  BUSH  BLACKBERRY.     Rubus  Americanus. 

A  shrub  rising  to  the  height  of  ten  feet,  somewhat  ribbed 
or  angled,  and  armed  with  hooked  spines.  The  fruit,  which 
grows  in  clusters,  is  oblong,  an  inch  in  length,  of  a  shining 
black,  of  an  agreeable  taste,  sweet,  or  subacid,  and  astrin- 
gent. This  plant  thrives  in  a  rich,  moist,  sandy  loam,  and 
is  often  cultivated  in  gardens,  where  its  fruit  is  much  im- 
proved in  size,  and  its  crops  very  abundant. 

2.  TRAILING    BLACKBERRY.      Dewberry.      Rubus  pro- 
cumbens. 

This  is  a  plant  with  low,  trailing  branches ;  its  stems  are 
weak,  and  bend  to  the  earth,  and  there  take  root.  The  fruit 
is  large,  nearly  globular,  of  a  black  color,  and  covered  with 
bloom,  of  a  sweet,  subacid,  lively  taste  ;  this  plant  succeeds 
in  dry,  hilly  land. 

USES.  The  blackberry  is  considered  a  pleasant  and 
wholesome  dessert  fruit,  if  used  with  moderation ;  it  is 
used  in  pies,  tarts,  &,c.  A  jelly  is  made  of  the  blackberry 
of  considerable  medicinal  efficacy  in  nephritic  disorders. 
It  is  singular  that  a  fruit  so  productive  as  the  tall  black- 
berry should  be  so  little  cultivated.  Both  species  may  be 
propagated  either  from  seed  or  from  layers,  and  are  won- 
derfully improved  by  cultivation. 

3.  WHITE-FRUITED  BRAMBLE.     Rubus  alba. 
A  variety  with  white  fruit. 

4.  DOUBLE  WHITE  FLOWERING.     Rubus  albo-pleno. 
A  beautiful  and  ornamental  variety. 


CRANBERRIES.—  (Oxycoccus  macrocarpus.) 

A  low,  trailing  vine,  an  indigenous  fruit,  growing  wild  in 
bogs  and  meadows.     Tf  lie  berry  has  a  v«ry  acid  taste,  and 


314  NEW    AiMERICAN    ORCHARDlST. 

is  much  used  in  pies,  puddings,  tarts,  preserves,  &,c.  The 
cranberry  is  a  plant  of  easy  culture ;  and  with  but  little 
expense,  not  a  doubt  exists  that  meadows  which  are  now 
barren  wastes,  or  yield  nothing  but  coarse  herbage,  might 
be  converted  into  profitable  cranberry  fields.  According 
to  Loudon,  Sir  Joseph  Banks,  who  obtained  this  plant  from 
America,  raised,  in  1831,  on  a  square  of  eighteen  feet 
each  way,  three  and  a  half  Winchester  bushels,  which  is 
at  the  rate  of  four  hundred  and  sixty  bushels  to  the  acre. 
A  man  with  a  cranberry  rake  will,  in  a  good  cranberry 
meadow,  gather  from  twenty  to  fifty  bushels  in  a  day  ;  any 
meadow  will  answer.  Capt.  Henry  Hall,  of  Barnstable,  has 
cultivated  the  cranberry  twenty  years.  They  grow  well 
on  sandy  bogs  after  draining ;  if  the  bogs  are  covered  with 
brush,  it  is  removed,  but  it  is  not  necessary  to  remove  the 
rushes,  as  the  strong  roots  of  the  cranberry  soon  over- 
power them.  It  would  be  well  if,  previous  to  planting,  the 
land  could  be  ploughed ;  but  Capt.  Hall  usually  spreads  on 
beach  sand,  and  digs  holes  four  feet  asunder  each  way, 
the  same  distance  as  for  corn;  the  holes  are,  however, 
deeper.  Into  these  holes,  sods  of  cranberry  roots  are 
planted,  and  in  the  space  of  three  years  the  whole  ground 
is  covered.  The  planting  is  usually  performed  in  autumn. 
Mr.  F.  A.  Hayden,  of  Lincoln,  Mass.,  is  stated  to  have 
gathered  from  his  farm,  in  1830,  four  hundred  bushels  of 
cranberries,  which  brought  him,  in  Boston  market,  $400. 
An  acre  of  cranberries  in  full  bearing  will  produce 
over  200  bushels ;  and  the  fruit  generally  sells,  in  the  mar- 
kets of  Boston,  for  $1.50  per  bushel,  and  much  higher  than 
in  former  years.  Although  a  moist  soil  is  best  suited  to 
the  plant,  yet,  with  a  suitable  mixture  of  bog  earth,  it  will 
flourish,  producing  abundant  crops,  even  in  any  dry  soil. 
There  is  said  to  be  a  variety  of  cranberry  in  Russia  of  a 
superior  size. 


CRANBERRY    VIBURNUM. 

(V.  oxycoccum.) 

The  cranberry  tree,  or  shrub,  rises  to  a  very  moderate 
height.     The  blossoms  are  white,  forming  a  flat  surface 


ELDER.  315 

from  a  common  centre;  or  in  terminating  cymes;  and 
very  beautiful.  Its  fruit  is  a  berry  about  the  size  of  a 
cranberry,  of  a  bright  red  color,  and  very  austere  taste. 
They  are  valuable  for  pies,  tarts,  preserves,  &c.  The 
tree  is  propagated  by  layers,  and  suckers  or  seeds. 

In  the  valley  of  the  Columbia  River,  a  new  species  of 
bush  cranberry  has  been  discovered,  called  Pambina. 


ELDER.  —  (Samtrucus  nigra.) 

A  low,  bushy  tree,  of  an  ornamental  appearance  ;  its  bark 
is  smooth  and  gray,  becoming  rough  by  age ;  leaves  pin- 
nate; the  flowers  in  terminating  cymes ;  the  berries  black 
and  abundant,  of  a  sweet  but  not  agreeable  flavor ;  the  tree 
and  its  leaves  are  narcotic.  Noxious  insects  avoid  it. 

USES.  Although  the  berries  are  deemed  poisonous  to 
poultry  generally,  yet  they  are  employed  in  the  manufacture 
of  an  excellent,  powerful  and  enlivening  wine,  remarkably 
wholesome.  But  the  wine  of  white  elder  berries  is  said  to 
resemble  grape  wine.  A  sirup  and  cordial  are  also  pre- 
pared from  the  berries ;  and  in  Germany  a  very  pure  and 
strong  spirit  is  said  to  be  distilled  from  the  fruit.  The 
inner  green  bark  is  said  to  be  an  ingredient  in  black  dye. 
And  Professor  Martyn,  according  to  Loudon,  has  stated 
that  the  tree  is  a  whole  magazine  of  physic  to  rustic  practi- 
tioners ;  nor  is  it  quite  neglected  by  more  regular  ones. 
Fruit  trees,  plants,  &c.,  whipped  with  the  fresh  branches, 
are  effectually  secured  from  the  depredations  of  noxious 
insects.  The  wood  of  old  trees  is  hard  and  fine-grained, 
and  takes  a  fine  polish,  and  is  used  by  turners  as  a  substi- 
tute for  box  wood.  A  new  variety  of  sweet  elder  has  been 
discovered,  which  is  peculiar  to  the  Oregon  region. 


316  NEW    AMERICAN    ORCHARDIST. 


MEDLAR.  —  (Mespilus  Germanica.) 

A  low,  spreading  tree;  the  branches  are  woolly;  the 
leaves  are  oval,  lanceolate,  serrate,  and  woolly  towards  their 
points;  the  fruit  is  round  or  turbinate,  the  size  that  of  a 
plum;  the  pulp  is  thick,  and  contains  five  wrinkled  stones. 
An  ornamental  shrub,  when  in  bloom,  and  a  native  of  the 
south  of  Europe. 

USES.  The  fruit  is  much  esteemed  by  some;  but  it  is 
never  eaten  till  ameliorated  by  frost,  and  in  a  state  of  decay. 

VARIETIES. 

1.     NOTTINGHAM  MEDLAR.     London. 

A  fruit  of  a  quick  and  pungent  taste. 
ft.     GERMAN  MEDLAR,  or  Dutch  Medlar. 

A  low,  crooked,  deformed  tree,  with  very  large  leaves, 
entire,  and  downy  beneath;  the  flowers  are  very  large; 
the  fruit  very  large,  somewhat  resembling  an  apple  in 
shape.  This  variety  is  the  largest  of  the  medlars,  and  is 
deemed  the  best. 

SOIL  AND  CULTIVATION.  Raised  by  seeds,  planted 
while  fresh,  and  in  autumn;  also  by  layers;  or  by  grafting 
and  inoculating,  either  on  the  medlar  or  on  the  quince,  the 
hawthorn  or  the  pear.  They  require  a  loamy,  rich  soil, 
rather  moist  than  dry,  on  a  dry  subsoil. 


MOUNTAIN    ASH.—  (&T&W  miogwna.) 

This  tree  rises  erect,  in  a  beautiful,  pyramidal  form,  to  the 
height  of  twenty-five  or  thirty  feet ;  the  leaves  are  pinnate  ; 
the  flowers  are  white,  in  corymbs ;  the  fruit  is  round,  of  a 
fine  coral  red.  The  berries  of  this  tree  are  eaten,  accord- 
ing to  Loudon,  in  some  parts  of  Scotland  and  Wales ;  they 
are  also  used  for  preserving ;  they  are  also  stated  to  afford 


SALAL  BERRY. SILVER-LEAVED  SHEPARDIA,  StC.    317 

an  agreeable  fermented  liquor ;  and  by  distillation,  a  con- 
siderable quantity  of  strong  spirit.  According  to  Mr.  Neill, 
in  France  they  are  frequently  grafted  on  the  service  tree, 
and  the  fruit  is  thus  rendered  of  larger  size,  and  more 
abundant.  It  is  one  of  the  most  ornamental  of  all  trees, 
when  loaded  with  its  large  clusters  of  red  berries  in  autumn. 


SALAL    BERRY. 

The  salal  berry  is  a  new  fruit,  which  has  been  discovered 
in  the  valley  of  the  Columbia  River ;  about  the  size  of  the 
common  grape,  of  a  dark  purple  color,  and  sweet  and 
pleasant  flavor. 


SILVER-LEAVED  SHEPARDIA. 

BUFFALO  BERRY  TREE.     (Shepardia  eleagnoides.) 

A  beautiful,  hardy  tree,  so  called  from  its  silvery  leaf. 
This  tree  was  discovered  by  Professor  Nuttall,  in  Missouri, 
in  1810,  and  was  introduced  here  by  the  Messrs.  Winship. 
The  tree  is  of  upright  growth  and  thorny ;  the  leaves  are 
small,  of  a  delicate,  silvery  appearance ;  the  fertile  and 
barren  flowers  are  produced  on  different  trees;  the  fruit  is 
of  the  size  and  appearance  of  a  large  currant,  of  a  fine 
scarlet  color,  and  beautiful  appearance  ;  they  envelop  the 
branches  in  profuse  clusters.  It  is  of  a  rich  taste,  and 
valuable,  with  preparation,  for  preserves,  tarts,  &,c. 


NUTS. 

WALNUT.     (Juglans  regia.) 

ENGLISH  or  MADEIRA  NUT. 

The  walnut  is  a  native  of  Persia  and  China.     It  is  a 
lofty,  spreading  tree,  with  pinnated  leaves,  of  a  powerful 
27  * 


318  NEW    AMERICAN    ORCHARDIST. 

odor.  The  fruit  is  roundish  oblong,  smooth,  green,  enclo- 
sing a  nut  of  a  yellow  color  and  irregular  form,  which  con- 
tains a  four-lobed  kernel  of  an  agreeable  taste. 

USES.  The  walnut  is  an  esteemed  dessert  fruit ;  it  also 
forms  an  excellent  pickle  when  gathered,  while  it  is  yet  so 
tender  as  to  be  easily  probed  with  a  needle.  In  France, 
an  oil  equal  to  the  oil  of  almonds  is  drawn  from  them. 
This  oil  does  not  congeal  by  cold,  is  highly  prized  by  the 
painters  for  mixing  delicate  colors  and  varnish,  and  is  ex- 
cellent in  medicine.  The  young  preserved  nuts  are  an 
excellent  sweetmeat;  good  to  be  eaten  in  the  morning,  in 
time  of  pestilential  distempers,  to  prevent  infection.  —  A 
most  superior  family  medicine  when  eaten  in  the  small  quan- 
tity of  a  single  nut.  They  are  prepared  as  follows :  —  Green 
walnuts,  in  the  state  fit  for  pickling,  are  boiled  till  tender ; 
then  take  them  out,  and  to  every  pound  of  nuts  add  a  pound 
of  moist  sugar,  a  little  water,  lemon  peel,  mace,  cloves,  and 
simmer  till  the  sirup  is  thick,  and  let  them  stand  ten  days  ; 
then  clarify  half  as  much  more  sugar,  and  boiled  as  before; 
and  when  cold,  cover  them  close  for  use. 

The  decoction  of  the  leaves  annoys  or  destroys  noxious 
insects  and  worms. 

The  timber  is  dark  and  beautiful,  and  is  very  extensively 
used  for  gunstocks,  being  deemed  lighter,  in  proportion  to 
its  strength  and  elasticity,  than  any  other  wood. 

CULTIVATION,  SOIL,  &/c.  The  walnut  is  raised  from 
the  seed,  planted  in  autumn ;  the  second  year,  they  are 
transplanted,  and  deprived  of  a  portion  of  their  tap  root. 
They  require  a  rich  soil  of  loam  and  sand  rather  than  clay. 
The  varieties  may  be  inarched — or  budded  from  the  mi- 
nute buds  at  the  base  of  the  young  shoot,  inserted  in  the 
summit  of  the  two  years  old  wood. 

BLACK   WALNUT.     (Juglans  nigra.) 

A  majestic  tree,  with  a  round,  spreading  head,  which 
sometimes  rises  to  the  height  of  seventy  feet,  with  a  diam- 
eter of  from  four  to  seven  feet.  The  leaves  are  pinnate, 
and  consist  of  six  or  eight  pair  of  leaflets.  They  are  acu- 
minate, serrate,  and  downy.  The  fruit  is  large,  and  sur- 
rounded with  a  thick,  globular,  smooth,  green  husk ;  the 
shell  is  rough,  uneven  in  its  surface,  odoriferous,  hard, 


NUTS.  319 

thick,  and  black.  It  encloses  a  four-lobed  kernel,  which 
is  large  and  sweet. 

USES.  From  the  nut  an  oil  is  expressed  equal  to  olive 
oil  for  food,  and  useful  for  the  painter.  From  the  husk  a 
brown  dye  is  procured,  of  different  shades.  The  sap-wood 
is  white,  but  the  heart  is  violet,  becoming  nearly  black. 
It  is  very  strong,  fine-grained,  compact,  and  heavy,  and  ad- 
mits a  beautiful  polish,  and  is  employed  for  furniture,  and 
the  stocks  of  muskets,  and  for  the  naves  of  wheels.  It  is 
extremely  durable  ;  and  it  is  said  to  be  never  attacked  by 
the  sea-worm. 

CULTIVATION,  SOIL,  &,c.  The  cultivation  of  this  tree 
is  the  same  as  the  walnut.  It  flourishes  in  any  good  soil ; 
but  prefers  the  deep,  fertile,  and  alluvial  soils  on  the  mar- 
gins of  creeks  and  rivers. 

BUTTERNUT.     (Juglans  catJiartica.) 
OIL  NOT,  WHITE  WALNUT. 

A  large  tree,  with  a  broad,  spreading  head.  In  suitable 
situations,  it  rises  fifty  or  sixty  feet,  with  a  diameter  of  from 
three  to  four  feet  at  this  distance  from  the  ground. 

When  young,  this  tree  and  its  leaf  strikingly  resemble 
the  Black  walnut;  but  when  older,  they  are  easily  distin- 
guished. The  fruit  is  similar,  in  most  respects,  to  that  va- 
riety, but  is  oval  oblong ;  and  the  nut  which  is  enclosed  is 
oblong,  rounded  at  the  base,  and  pointed  at  its  summit. 
The  kernel  is  sweet,  and  abounds  in  a  valuable  oil. 

USES.  The  fruit  is  eaten  at  the  dessert :  for  pickling  it 
is  superior,  and  is  equally  valuable  as  the  walnut.  Its  fruit, 
preserved  in  the  same  manner  as  directed  for  the  walnut, 
is  equally  excellent,  and  of  equal  medicinal  efficacy.  Pills 
formed  by  evaporating  a  decoction  of  the  inner  bark  to  a 
viscid  consistence,  are  said  to  form  one  of  the  very  best 
cathartics  known.  The  timber  is  of  a  reddish  hue,  not 
strong,  but  light  and  durable.  It  is  never  attacked  by  the 
sea-worms.  It  is  not  liable  to  split,  and  its  uses  are  the 
same  as  the  bass  wood. 

CULTIVATION.  The  cultivation  of  the  Butternut  is  the 
same  as  the  walnut;  it  flourishes  in  any  good  soil,  on  cold, 
unproductive,  and  rocky  soils,  on  the  steep  banks  of  rivers. 


320  NEW   AMERICAN    ORCHAKDIST. 

CHESTNUT.     (Castanca.) 

The  European  chestnut  was  so  named  from  Castanea, 
a  city  of  that  name  in  Thessalia,  from  whence  the  Romans 
first  received  them.  The  chestnut  is  a  large  tree,  of  a  fine 
form,  rising  sometimes  to  the  height  of  eighty  feet.  The 
leaves  are  of  an  elongated  form,  coarsely  serrated,  of  a  fine, 
shining  green.  A  large,  globular,  prickly  bur  encloses  two 
or  three  nuts  of  a  dark  brown  color. 

USES.  The  fruit  is  used  either  boiled,  roasted,  or  in  a 
raw  state.  Phillips  informs  us  that  in  the  south  of  France, 
in  Italy,  and  Savoy,  they  are  made  into  puddings,  cakes, 
and  bread.  And  "  chestnuts  stewed  with  cream  make  a 
much-admired  dish ;  they  make  excellent  soup ;  and  stewed 
and  served  with  salt  fish  they  are  much  admired."  We  are 
also  further  informed  that  there  is  now  at  Fortsworth,  in 
Gloucestershire,  a  great  chestnut  tree,  fifty-two  feet  round, 
which  in  1150  was  so  remarkable  that  it  was  called  The 
great  chestnut  of  Fortsworth.  And  Marsham  states  that 
this  tree  is  1100  years  old.  Lastly,  the  timber  of  this  tree 
is  almost  incorruptible,  and  more  durable  than  oak.  Its 
durability  is  commensurate  with  the  long  life  of  the  tree. 
Corsica,  it  is  said,  exports  annually  of  this  fruit  to  the 
amount  of  100,000  crowns.  The  American  chestnut  differs 
very  little  from  that  of  Europe.  The  fruit  is  smaller,  but 
equally  good.  Its  growth  is  very  rapid.  The  bark  for 
tanning  is  superior  to  oak. 

CULTIVATION.  The  chestnut  is  raised  from  the  seeds, 
planted  in  autumn ;  the  second  year,  they  are  transplanted, 
and  fine  varieties  are  extended  by  grafting.  A  sandy  or 
gravelly  loam,  with  a  dry  subsoil,  best  suits  them. 

CHINQUAPIN.     (Castanea  pumila.) 

The  Dwarf  chestnut  rises  to  the  height  of  ten  or  twelve 
feet,  but  sometimes  thirty  or  forty  feet.  The  tree  and  its 
fruit  are,  with  but  little  variation,  a  miniature  of  the  chest- 
nut just  described.  But  the  timber  is  finer  grained,  more 
compact,  heavier,  if  not  more  durable.  It  flourishes  in  any 
dry  soil.  Its  cultivation  is  the  same  as  the  walnut  and 
chestnut.  It  is  not  found  wild  north  of  Pennsylvania. 


NUTS.  321 

SHAGBARK   HICKORY.     (Juglans  squamosa.) 

The  Shagbark,  or  Shellbarlc,  is  an  elegant  tree,  of  a  tall 
and  stately  form,  rising  to  the  height  of  80  or  90  feet.  Its 
height  is  very  tall  in  proportion  to  its  dimensions  near  the 
base  ;  often  from  forty  to  fifty  diameters. 

The  leaves  are  oval,  acuminate,  in  five  leaflets,  of  a  beau- 
tiful shining  green  above,  glaucous  beneath.  When  it  has 
arrived  to  middle  size,  the  outer  bark  separates  in  long,  thin 
plates  or  scales,  warped  out  at  the  ends,  giving  the  tree  a 
shaggy  and  bristling  appearance.  In  this  respect  it  differs 
not  only  from  other  trees,  but  from  other  hickories ;  also  in 
the  fruit,  which  is  round  or  oval,  its  hull  very  thick,  cover- 
ing a  nut  whose  shell  is  always  thin,  and  four-lobed  kernel, 
sweet.  The  timber  of  the  shagbark  always  splits  clear ;  it 
works  smooth ;  it  is  very  compact,  strong,  and  elastic,  and 
is  preferred  to  any  other  wood  or  hickory  for  axe-handles, 
ox-bows,  and  various  domestic  utensils,  where  all  these 
qualities  are  required. 

CULTIVATION,  SOIL,  &c.  The  cultivation  of  this  tree 
is  the  same  as  the  walnut.  It  flourishes  in  any  good  soil, 
even  in  low,  wet  land. 

PACANE   NUT.     (Juglans  olivaformis.) 

A  beautiful  tree,  rising,  with  a  straight,  well-proportioned 
trunk,  to  the  height  of  60  or  70  feet.  Each  leaf  consists 
of  six  or  seven  leaflets.  The  nut,  which  is  encompassed 
with  a  thin  hull,  is  an  inch  and  a  half  long,  cylindrical, 
pointed  at  its  extremities,  and  has  four  slightly-projecting 
angular  ribs.  The  shell  is  smooth  and  thin,  the  kernel  four- 
lobed,  and  sweet. 

FILBERT.     (Corylus.) 

A  large  shrub,  with  wood  of  an  ash  color ;  leaves  alter- 
nate, roundish  cordate.  Its  fruit  is  well  known  and  highly 
esteemed.  They  are  extensively  cultivated  in  Europe, 
"  In  the  neighborhood  of  Avelino,  in  Italy,"  says  Swinburn, 
"  the  whole  face  of  the  neighboring  valley  is  covered  with 
them,  and  in  good  years  they  yield  a  profit  of  60,000  ducats. 
And  from  a  single  wood  near  Recus,  in  Spain,  sixty  thou- 
sand bushels  have  been  gathered  in  a  single  year,  and 
shipped  from  Barcelona  ;  whence  they  are  called  Barcelona 
nuts."  —  Phillips. 


322  NEW   AMERICAN  ORCHARDIST. 

Phillips  further  informs  us,  the  produce  of  a  single  acre 
planted  with  filberts,  has  sometimes  been  sold  for  fifty 
pounds.  And  Loudon  states  that  its  returns  are  very 
profitable. 

VARIETIES. 

1.  *FRIZZLED  FILBERT.  Pom.  Mag.  One  of  the  very 
best.  The  fruit  is  produced  in  threes  or  fives,  sometimes 
more  ;  rather  small,  oblong,  flattened,  the  shell  moderately 
thick,  filled  with  the  kernel,  which  is  of  good  flavor.  Very 
productive.  The  branches  grow  pendulous. 

it.  COSFORD  NUT.  Pom.  Mag.  A  large,  oblong  nut  ; 
shell  thin ;  kernel  white,  sweet,  and  of  excellent  quality. 
Very  productive. 

3.  RED  FILBERT.      Loudon.  Pom.  Mag.     Very  fine 
flavored,  but  not  productive. 

4.  COBNUT.     Loudon.     A  large  nut;  shell  thick,  ker- 
nel sweet. 

5.  PEARSON'S  PROLIFIC.     Pom.  Mag.    A  great  bearer. 

6.  *PROLIFIC    DWARF.      The  shell   is  rather   thick. 
This  variety  bears  most  abundantly  when  only  two  feet 
high. 

7.  SPANISH,  or  BARCELONA.     A  large  nut,  with  a  thin 
shell.     This  is  the  sort  we  usually  import. 

8.  KNIGHT'S  LARGE.     Pom.  Mag.     Very  fine. 

9.  AMERICAN  FILBERT,    or  HAZEL  NUT.     (C.  Ameri- 
cana.)   This  native  variety  is  small,  but  sweet,  and  very  pro- 
ductive ;  and  by  cultivation  it  may  undoubtedly  be  wonder- 
fully improved  in  size. 

CULTIVATION.  By  seeds  is  not  the  best  mode  of  raising, 
except  to  produce  new  varieties  ;  by  layers  is  best,  as  this 
preserves  the  kinds.  A  deep,  dry,  sandy  loam,  on  a  dry 
subsoil,  is  the  best ;  according  to  the  English  writers,  a  well- 
manured  soil.  In  a  rich,  moist  soil,  they  grow  too  luxuri- 
antly to  produce  fruit.  They  require  pruning  and  trimming, 
to  be  kept  low ;  the  leading  shoots  are  every  year  to  be 
shortened  two  thirds  or  more. 


SOUTHERN    FRUITS. CLASS    I. FIGS.  323 

SOUTHERN    FRUITS. 
CLASS  I. 


FRUITS  WHICH  MAY  BE  CULTIVATED  IN  THE 
SOUTH-WESTERN  AND  SOUTHERN  STATES, 
TO  THE  LAT.  OF  25°. 

Most  of  these,  however,  may  flourish  in  the  Middle  States,  and  a 
small  portion  may  succeed  in  the  North-western  and  Eastern 
States,  to  the  latitude  of  43°,  and  in  .Oregon. 

FIG.     (Ficus  carica.) 

The  fig  tree  is  a  native  of  Asia ;  a  deciduous  tree  in 
the  temperate  climates,  but  an  evergreen  within  the  trop- 
ics. In  a  warm  climate,  it  grows  to  a  very  large  size.  The 
branches  are  smooth,  of  a  dark  ashen  color ;  the  leaves 
cordate,  ovate,  three  or  five-lobed,  thick  ;  the  fruit  grows  on 
the  wood  of  the  former  year  in  the  axils  of  the  leaves ;  its 
form  is  turbinate ;  it  contains  a  pulp  of  a  sweet  and  deli- 
cious flavor.  The  fig  forms  an  important  article  of  culture 
in  Barbary,  Greece,  Italy,  Spain,  and  the  south  of  France, 
for  drying,  and  on  the  coasts  of  the  Mediterranean  and  its 
isles.  In  these  countries,  it  grows  to  a  large  size.  It  is 
also  cultivated  pretty  extensively  near  Paris,  for  the  supply 
of  its  markets.  Here  they  are  kept  low,  that  they  may  be 
with  the  greater  ease  protected  in  winter.  They  are  plant- 
ed on  the  south  sides  of  walls,  buildings,  and  the  southern 
declivities  of  hills.  Phillips  informs  us  that  there  is  an 
orchard  of  a  hundred  standard  fig  trees  near  Worthing,  in 
Sussex,  England ;  its  extent  is  three  quarters  of  an  acre. 
The  trees  are  of  the  size  of  large  apple  trees,  and  ripen 
their  fruit  as  well  as  in  any  part  of  Spain.  They  are  an- 
nually productive,  and  very  profitable,  ripening  in  August, 
September,  and  October. 

USES.  The  fig  is  a  wholesome  and  delicious  article  of 
the  dessert ;  and  in  those  countries  where  it  is  extensively 
cultivated,  it  is  not  only  eaten  in  a  green  or  dried  state,  but 
fried  or  stewed,  and  in  various  ways,  with  or  without  bread 


324  NEW   AMERICAN    ORCHARDIST. 

or  meat,  as  food.  Figs  are  prepared  by  dipping  them  in 
scalding  ley,  made  of  the  ashes  of  the  fig  tree,  and  then 
dried  in  the  sun.  And  according  to  Dambourney,  [see 
Dom.  Enc.~\  "  in  dyeing,  a  decoction  of  the  green  branches 
and  leaves  imparts  a  deep  gold  color,  of  a  brownish  red 
shade ;  but  the  leaves  alone  impart  a  very  deep  yellow  color. 
And  the  substances  thus  dyed  retain  a  very  agreeable  fra- 
grance for  many  months,  even  after  being  washed.  The 
wood  of  the  fig  tree  is  almost  indestructible,  and  was  for- 
merly much  employed,  in  the  East,  for  the  preservation  of 
embalmed  bodies."  [/&•] 

VARIETIES. 

1.  ANGELIQUE.     Lindley.     Bon  Jard. 
MELITE,  COURCOURELLE  BLANCHE,  Hurt.  Soc.  Cat. 
YELLOW  ANGELIQUE.     Bon  Jard. 

The  fruit  is  small ;  its  color  yellow ;  form  pyramidal ;  its 
pulp  is  white,  but  red  at  the  centre,  and  of  excellent  flavor. 
This  sort  is  cultivated  in  the  neighborhood  of  Paris. 

2.  COMMON   BLUE.     Mr.  Neill 

Sometimes  called  the  Purple  Fig ;  is  of  an  oblong  shape, 
and  the  tree  is  a  great  bearer.  August. 

3.  LARGE  BLUE.     Lindley. 
LARGE  PURPLE. 

Fruit  large,  oblong ;  skin  purple,  or  dark  brown,  cov- 
ered with  a  thick  blue  bloom ;  pulp  deep  red,  of  a  very  good 
flavor.  A  very  hardy  sort,  and  a  most  excellent  bearer. 

4.  BOURDEAUX.     Lindley. 

POIRE  FIGUE,  VIOLETTE  DE  BOURDEAUX,  of  the  French. 
The  fruit  is  long  and  pyramidal,  rounded  at  the  crown, 
its  length  three  inches;  its  color  is  naturally  a  deep  violet; 
its  pulp  is  deep  red  or  purple,  succulent,  and  sweet.  This 
fig  is  stated  to  be  cultivated  throughout  France,  and  al- 
though not  of  very  high  flavor,  it  is  very  productive,  pro- 
ducing annually  two  crops. 

5.  FIGUE  BLANCHE  RONDE.     N.  Duh.  PI.  iv. 
ROUND  WHITE. 

This  fig  is  esteemed  the  most  suitable  for  the  climate  of 
Paris ;  it  is  the  most  multiplied,  and  is  there  preferred  to 
all  others  for  its  productiveness,  and  the  superior  quality 
of  its  fruit.  The  fruit  is  turbinate,  two  inches  in  diameter  ; 
color  at  maturity  yellowish  green ;  the  flesh  is  white,  very 
sweet  and  delicious.  The  first  crop  begins  to  ripen  at  the 


FIGS.  325 

end  of  June.     The  second  crop  begins  to  ripen  the  middle 
of  September,  and  lasts  till  hard  frosts  commence. 

6.  BRUNSWICK.     Mr.  Neill. 

MADONNA. 

The  form  is  long  and  pyramidal ;  the  color  brown,  with 
but  little  flavor.  The  Pomological  Magazine  and  Lindley 
agree  that  it  is  sweet,  extremely  rich,  and  high-flavored ; 
and  that  it  is  the  largest  and  best  purple  fig  they  have, 
adapted  to  their  climate.  It  is  early. 

7.  BLACK   GENOA.     Mr.  Neill. 

An  oblong  fruit,  of  a  dark  purple  color,  almost  black, 
and  covered  with  purple  bloom  ;  the  pulp  is  bright  and  high- 
flavored.  The  tree  is  a  good  bearer.  End  of  August. 

8.  PURPLE  GENOA. 

The  fruit  is  large  and  long;  the  skin  dark  purple  at  ma- 
turity ;  the  flesh  extremely  sweet  and  delicious. 

9.  WHITE  GENOA.     Mr.  Neill. 

A  large  and  almost  globular  fruit,  of  a  yellowish  color  at 
maturity ;  the  pulp  is  of  a  light  red  color,  and  of  good  fla- 
vor. The  tree  is  considered  rather  a  shy  bearer. 

10.  BLACK  ISCHIA.     Mr.  Neill. 

Sometimes  called  Blue  Ischia ;  is  a  very  good  sort ;  the 
fruit  is  short,  of  medium  size,  a  little  flattened  at  the  crown; 
at  maturity  the  skin  is  dark  purple,  or  almost  black,  and  the 
inside  of  a  deep  red ;  the  pulp  very  high-flavored.  The 
tree  is  a  good  bearer.  End  of  September. 

11.  BROWN  ISCHIA.    Mr.  Neill. 

Sometimes  called  Chestnut-colored  Ischia ;  a  very  large, 
globular  fruit ;  its  pulp  is  purple,  sweet,  and  of  very  good 
flavor.  It  ripens  early,  and  seldom  fails  of  producing  a  good 
crop.  Middle  of  August. 

12.  GREEN   ISCHIA.     For. 

The  fruit  is  oblong;  its  summit  nearly  globular;  its  skin 
is  green,  thin,  and  brown  at  maturity;  flesh  purple  and 
high-flavored. 

13.  YELLOW   ISCHIA.     For. 

The  fruit  is  large,  the  color  yellow,  the  flesh  purple,  and 
well-flavored. 

14.  BLACK   ITALIAN.     Mr.  Neill. 

A  small,  roundish  fruit;  the  skin  purple  ;  its  pulp  of  a 
dark  red  color,  and  high-flavored.     The  tree  bears  well. 
28 


326  NEW    AMERICAN    ORCHABDIST. 

15.  BROWN   ITALIAN.     Mr.  Neill 

A  small,  roundish  fruit;  the  skin  of  a  brown  color  at 
maturity;  the  pulp  is  red  and  high-flavored.  The  tree 
bears  abundantly. 

16.  LONG   BROWN  NAPLES.    For. 

This  fruit  is  long,  compressed  at  its  summit ;  the  color 
dark  brown ;  the  flesh  is  of  a  reddish  color,  and  of  good 
flavor ;  the  seeds  are  large. 

17.  MALTA.     Mr.  Neill. 

A  small,  brown  fruit;  the  pulp  is  sweet  and  well-flavored. 
When  permitted  to  hang  on  the  tree  till  it  shrivels,  it  forms 
a  fine  sweetmeat. 

18.  MARSEILLES.     Lindley. 
FIGCE  BLANCHE  of  the  French. 

The  fruit  is  small ;  its  form  turbinate ;  its  height  two 
inches,  its  diameter  nearly  the  same;  color  at  maturity 
yellowish  white ;  the  pulp  is  white,  dry,  sweet,  and  rich. 

19.  MURREY.     Mr.  Neill. 

BROWN  RED  NAPLES. 

A  large,  globular-shaped  fruit,  of  pretty  good  flavor  ;  it  is 
distinguished  by  the  murrey-colored  skin,  September. 

20.  NERII.     Lindley. 

The  fruit  is  small,  turbinate,  pale  greenish  yellow ;  pulp 
similar  in  color  to  that  of  the  pomegranate.  The  richest 
of  the  yellow,  white,  or  green  species,  with  a  slight,  deli- 
cate, agreeable  acid.  The  Nerii  fig  is  cultivated  by  Mr. 
Knight,  at  Downton  Castle. 

21.  BROWN   TURKEY.     Lindley. 

BROWN  ITALIAN  of  Forsyth,  according  to  Lindley' s  Guide. 
Fruit  small  and  round  ;  of  a  red  or  purple  color ;  pulp 
very  delicious. 

22.  VIOLETTE.     Lindley  and  Bon  Jard. 
FIGUE  VIOLETTE. 

Fruit  small,  of  a  deep  violet  color;  form  globular,  slight- 
ly turbinate,  and  about  two  inches  in  diameter;  flesh  white 
near  the  skin,  the  centre  tinged  with  red,  and  excellent. 
This  sort  is  cultivated  in  the  vicinity  of  Paris  for  the 
market. 

23.  SMALL   EARLY   WHITE.     Mr.  Neill. 

Its  form  is  globular ;  the  pulp  sweet,  but  without  much 
flavor.  It  ripens  early.  Indeed,  it  seldom  fails  of  produ- 
cing a  crop. 


FIGS.  327 


CULTIVATION,   SOIL,    &c. 

The  fig  tree  is  raised  from  seeds,  from  layers,  and  from 
cuttings.  They  require  a  friable,  loamy,  but  not  wet  soil, 
and  an  airy,  warm  situation.  They  differ  from  most  other 
trees  in  producing  several  crops  annually.  Even  in  the 
climate  of  Boston,  I  am  persuaded  that  figs  of  good  quality 
may  be  raised,  if  the  trees  are  placed  in  warm  situations, 
south  of  walls  or  buildings,  on  the  declivities  of  hills,  as  at 
Argenteuil,  near  Paris.  Mr.  Knight  has  obtained,  in  his 
hot-house,  eight  successive  crops  in  a  year,  by  bending  the 
limbs  in  a  position  below  the  horizontal.  And  Mr.  Lowell, 
in  his  experiments,  has  succeeded  in  obtaining  four  crops. 
The  tree  will  produce  tolerable  crops  in  the  second  year, 
if  rung  or  decorticated  ;  and  by  this  process  the  maturity  of 
the  fruit  is  accelerated,  and  its  size  increased.  Its  matu- 
rity is  also  hastened  by  a  practice  which  prevails  in  France, 
which  consists  in  pricking  the  fruit  with  a  straw  or  quill 
dipped  in  olive  oil.  In  Italy,  according  to  Loudon,  a 
wound  with  a  knife  is  sometimes  made  on  the  broad  end 
of  the  fig,  or  a  very  small  part  of  the  skin  is  removed  for 
the  same  purpose.  Lastly,  by  the  mode  communicated  to 
the  public  by  the  Hon.  John  Lowell,  which  is  as  follows  :  — 

"  The  fig,  like  the  fruit  of  the  vine  and  peach,  attains  a 
certain  size,  and  then  remains  stationary  for  several  weeks, 
until  it  begins  to  color,  when  its  volume,  in  three  or  four 
days,  is  greatly  increased,  often  doubled,  and  even  trebled. 
My  figs  [in  a  hot-house,  28th  August]  were  dark  green, 
showing  no  tendency  to  ripen.  I  took  about  a  third  of  a 
tea-spoonful  of  sweet  oil,  and,  dipping  my  finger  in  it,  I 
rubbed  it  very  slightly  over  every  alternate  fig,  leaving  the 
others  untouched,  as  a  test  of  the  effects.  At  the  end  of 
three  days,  the  color  of  most  of  those  touched  with  oil 
began  to  change,  and  the  size  to  increase ;  and  now,  on  the 
fifth  day,  they  have  nearly  the  color  of  mature  figs,  and  are 
twice  and  three  times  as  large  as  those  not  touched  with 
oil,  which  still  remain  of  a  dark  green  color" 

Mr.  Phillips  recommends  that  for  a  cold  climate,  like 
England,  the  tree  should  be  table-trained  ;  that  is,  to  keep 
the  branches  tied  to  stakes  about  two  feet  from  the  ground ; 
thus  forming  a  regular  star  from  the  trunk.  In  the  winter 


328  NEW    AMERICAN    ORCHAKDIST. 

they  are  easily  lowered  to  the  earth,  and  secured  by  hooks, 
and  protected. 

Mr.  London  seems  persuaded  that  by  combining  the  sys- 
tem recommended  by  Mr.  Knight  with  that  recommended 
by  the  Rev.  G.  Swayne,  the  most  desirable  results  would 
be  produced;  they  are  both  calculated  for  cold  climates. 

Mr.  Knight  highly  disapproves  of  training  the  branches 
of  fig  trees  perpendicularly.  If  the  stems  are  many,  he 
reduces  them  to  one  only.  And  from  the  tops  and  parts 
near  it,  lateral  branches  are  trained  horizontally  and  pen- 
dently,  and  secured  close  to  the  wall.  All  troublesome 
luxuriance  is  thus  restrained,  and  the  wood  becomes  ex- 
tremely fruitful. 

Mr.  Swayne  trains  his  trees  horizontally.  His  "  specific  " 
is  designed  to  remedy  the  deficiency  of  bloom,  in  the  early 
spring,  on  the  whole  of  the  last  year's  wood,  excepting  on 
a  few  joints  at  its  extremities.  The  remedy  which  he  has 
for  a  long  time  successfully  practised,  is,  to  simply  rub  off, 
as  soon  as  they  can  -be  discovered,  all  the  figs  which  are 
produced  after  midsummer  on  the  same  year's  shoots. 
Those  figs  which  thus  exhaust  the  tree,  and  will  never 
ripen  without  artificial  heat,  are  thus  removed,  and  new 
figs  are  formed,  in  embryo,  for  the  crop  of  the  following 
year,  on  one,  if  not  on  both  sides  of  every  fig  thus  displaced. 
The  tree  should  be  examined  once  a  week  from  the  com- 
mencement of  the  operation,  which  should  be  begun  early 
in  August  or  September,  and  continued  to  the  end  of  the 
season,  according  to  latitude  and  climate. 

PROTECTION.  In  the  north  of  France,  fig  trees  are 
protected  in  winter  by  being  secured  to  the  earth  by  hooks, 
and  covered  with  soil.  This  is  the  mode  adopted  at  Ar- 
genteuil,  near  Paris,  where  almost  the  whole  population 
are  employed  exclusively  in  their  cultivation.  In  England, 
Forsyth  and  others  recommend  to  protect  with  straw, 
meadow  hay,  moss,  &c.,  and  over  this  branches  of  pine  or 
other  evergreen  are  secured.  They  flourish  with  little 
care  and  no  protection  in  the  Southern  States.  They  will 
even  ripen  their  fruits  in  open  culture  near  Boston,  but 
require  greater  heat  to  give  them  flavor. 


OLIVES. 


OLIVE.  ( Olea  Europcea. )  Bon  Jard.  Loudon.  Phillips. 
Rosier. 

The  olive  is  a  low,  evergreen,  branching  tree,  throwing 
out  numerous  suckers  from  its  roots ;  it  rises  to  the  height 
of  from  twenty  to  thirty  feet ;  the  leaves  are  stiff,  narrow, 
simple,  very  entire,  and  more  or  less  lanceolate  in  different 
varieties,  dull  green  above  and  whitish  below.  The  flowers 
are  in  small  axillary  bunches,  of  a  yellowish  white.  The 
berry  is  a  drupe,  of  a  black,  violet,  or  red  color,  sometimes 
white ;  its  hard,  thick,  fleshy  pulp  encloses  a  stone. 

The  olive  requires  a  greater  degree  of  heat  than  the 
vine,  but  not  so  great  as  the  orange.  It  will  not  flourish 
within  the  tropics.  M.  Poiteau  informs  us,  that  in  Europe, 
45°  of  northern  latitude  is  the  extreme  boundary  for  the 
cultivation  of  the  olive.  He  also  informs  us,  that  during 
his  abode  in  the  equinoctial  regions  of  America,  in  the  lat- 
itude of  17°  north,  he  saw  the  olive  trees  30  feet  in  height; 
they  grew,  but  they  never  produced  fruit.  The  olive  has 
been  cultivated  from  time  immemorial  in  Egypt  and  Bar- 
bary,  and  in  every  part  of  Europe  and  Asia,  where  the 
soil  is  favorable  to  its  growth  ;  it  is  naturalized  to  the 
south  of  France,  Spain,  and  Italy.  The  trees  are  said  to 
live  to  an  incredible  age. 

USES.  The  olive  has  long  been  cultivated  as  the  most 
useful  of  all  trees,  and  to  the  farmer  the  surest  source  of 
wealth.  And  it  has  become  a  proverb,  "  If  you  want  to 
leave  an  inheritance  to  your  children,  plant  an  olive." 
The  tree  begins  to  bear  at  two  years  of  age,  and  soon  re- 
pays all  expense.  In  twenty  years  they  begin  to  bear  good 
crops,  yielding  fifteen  or  twenty  pounds  of  oil  annually. 
And  an  old,  hollow  tree,  near  Gricomi,  to  the  east  of  Rome, 
has  produced  240  English  quarts  of  oil  in  a  year.  Mr. 
Jefferson  esteems  the  olive  as  the  most  precious  gift  of 
Heaven  to  man  —  more  precious  than  even  bread.  He  in- 
forms us  that,  "  in  passing  the  Alps  at  the  Col  de  Tende, 
where  there  are  mere  masses  of  rocks,  wherever  there  hap- 
pens to  be  a  little  soil,  there  are  a  number  of  olive  trees, 
and  a  family  supported  by  them.  Take  away  these  trees, 
and  the  same  ground  in  corn  could  not  support  a  single 
family.  A  pound  of  oil  is  equivalent  to  many  pounds  of 
flesh,  by  the  quantity  of  vegetables  it  will  prepare  and  ren- 


330  NEW    AMERICAN    ORCHARDIST. 

der  comfortable  food.  Without  this  tree,  the  country  of 
Provence,  and  territory  of  Genoa,  would  not  support  one 
half,  perhaps  not  one  third  of  their  present  inhabitants." 
******  Little  is  carried  to  America,  because  Europe 
has  it  not  to  spare  ;  we  therefore  have  not  learned  the  use  of 
it;  but  cover  the  Southern  States  with  it,  and  every  man 
will  become  a  consumer  of  it,  within  whose  reach  it  can 
be  brought  in  point  of  price."  In  the  deserts  of  Northern 
Africa  and  Asia,  as  we  are  informed,  wherever  the  olive 
groves  are  found,  you  find  inhabitants ;  but  take  away  the 
olive  trees,  and  the  country  returns  again  to  the  desert. 

The  other  varieties  are  used  at  the  dessert  as  a  pickle. 
For  pickling,  the  unripe  fruit  is  steeped  in  water  some  days, 
and  then  in  a  ley  of  water  and  barilla,  or  kali  and  lime ; 
and  afterwards  bottled  or  barrelled  with  salt  and  water. 
According  to  some,  they  are  scalded. 

But  the  principal  use  of  the  olive  is  for  the  production  of 
the  oil  known  in  commerce  as  the  olive  oil.  For  this  pur- 
pose, they  are  gathered  by  hand  when  five  sixths  are  ripe, 
in  a  fine  dry  day,  and  laid  on  scaffolds  three  or  four  inches 
thick ;  here  they  are  to  remain  five,  six,  seven,  or  eight 
days,  till  the  moisture  contained  in  their  pulp  has  evapo- 
rated, when  they  are  ground  between  mill-stones,  and  put 
into  bags  of  hemp  or  rushes,  carried  to  the  press,  and  the 
oil  is  extracted  by  its  action,  without,  however,  crushing  the 
stone.  This  oil  is  used  as  an  article  of  food  and  medicine. 
That  which  is  afterwards  obtained  by  crushing  the  stone, 
from  the  remaining  pulp,  and  from  the  kernel  by  the  appli- 
cation of  hot  water,  is  of  inferior  quality.  This  last  is 
used  by  the  apothecary  for  various  unguents ;  it  is  used  in 
the  preparation  of  wool  in  the  manufactures ;  in  the  prepa- 
ration of  soap,  &/c.  But  the  very  best  oil  is  made  from  the 
fruit,  gathered  from  or  beneath  the  trees  at  perfect  maturi- 
ty, and  ground  and  pressed  immediately. 

Olive  oil  is  possessed  of  great  medicinal  efficacy.  Cap- 
tain Stoddard,  an  American  sea  captain,  while  at  Havana, 
was  cured  of  the  yellow  fever  after  the  black  vomit  had 
commenced,  by  drinking  at  once  a  pint  of  olive  oil  —  by 
the  direction  of  his  physicians.  During  the  periodical 
visitations  of  the  plague  at  Smyrna,  it  has  been  observed 
that  the  boatmen  and  others,  who  are  engaged  in  the 
transportation  and  management  of  the  oil  of  olives,  and 
whose  bodies  are  in  a  manner  encased  in  garments  saturated 


OLIVES.  331 

with  oil,  invariably  escape  the  plague,  how  much  soever 
exposed. 

VARIETIES. 

In  the  Cours  Complet  of  Rosier,  and  Bon  Jardinier,  we 
have  the  following  account  of  some  of  the  very  best  varie- 
ties known  in  cultivation  :  — 

1.  OLIVE    GALININGUE,    OULIVIERE,  LAURINE.    (O.  an- 
gulosa.)     Gouan. 

A  hardy  variety ;  its  fruit  is  reddish ;  it  is  used  in  many 
places  for  preserving;  its  oil  is  of  medium  quality  accord- 
ing to  Gouan,  but  very  good  according  to  others. 

2.  OLIVE  AGLANDEAU,  CAIANNE,  DEC.  (O.  subrotunda.) 
Fruit  small,  round,  very  bitter ;  oil  excellent. 

3.  OLIVE    AMELLON,  AMELLINGUE,  PLANT  u'Aix.     (O. 
amygdelina.)     Gouan. 

This  is  a  variety  the  most  generally  cultivated  ;  its  fruit 
is  large,  and  in  form  somewhat  resembles  an  almond  ;  it  is 
sometimes  used  for  preserving,  but  its  oil  is  very  sweet. 
The  tree  is  very  productive. 

4.  OLIVE  CORMEAU.     (O.  craniomorpha.)     Gouan. 
The  branches  incline  towards  the  earth  ;  it  is  very  pro- 
ductive ;  the  fruit  is  small,  crooked,  pointed,  very  black  ; 
stone  sharp  at  its  two  extremities.     The  oil  is  fine. 

5.  OLIVE  AMPOULLEAU,  BARRILANQUE.     (O.  sphcerica.) 
Gouan. 

The  fruit  is  more  round  than  any  other  variety ;  the  oil 
is  delicate  and  fine;  much  cultivated  in  Provence  and 
Languedoc. 

6.  OLIVE  PICHOLINE,  SAURINE.    (O.  oblonga.)   Gouan. 
The  fruit  is  reputed  best  for  preserving.     The  oil  is  fine 

and  sweet.  According  to  Rosier,  some  have  given  the 
same  name  to  another  and  different  fruit. 

7.  OLIVE  VERDOLE,  VERDAU.     (O.  viridula.)     Gouan. 
It  preserves  its  green  color  a  long  time ;  it  is  liable  to 

perish  at  the  period  of  its  maturity ;  it  is  highly  esteemed 
at  Pont-du-Saint-Esprit  and  Montpelier,  &,c.,  but  neglect- 
ed elsewhere.  Is  this  owing  to  soil  or  cultivation  ? 

8.  OLIVE    MOUREAU,    MOURETTE,     MOURESCOLE,     NE- 
GRETTE.     (O.  pracox.)     Gouan. 

Fruit  oval ;  very  deep  color  ;  the  stone  is  small ;  oil  es- 


332  NEW   AMERICAN    ORCHARDIST. 

teemed.  There  are  several  varieties  of  the  Moureau.  Much 
cultivated  in  Provence  and  Languedoc.  The  leaves  are 
large,  thick,  pointed,  and  numerous. 

9.  OLIVE    BOUTEILLEAU,  BOUTINIANE,    NoPUGETE.     .(O. 

racemosa.)     Gouan. 

This  is  less  sensible  to  cold  than  other  olives;  it  is  vari- 
able in  its  produce;  the  oil  is  good. 

10.  OLIVE  SAYERNE,  SALIERNE.  (O.  atrorubens.)  Gouan. 
The  tree  is  of  medium  size,  and  sensible  to  cold.     It 

grows  in  flinty  and  calcareous,  rocky  soils.  The  fruit  is 
black  or  violet ;  the  oil  is  of  the  finest  quality. 

11.  OLIVE    MARBREE,  PIGAU.    (O.  variegata.)     Gouan. 
Fruit  variable  in  size  and  in  form  ;  it  changes  from  green 

to  red,  marbled  with  red,  violet,  and  white. 

12.  OLIVE  TURQUOISE.     (O.  odorata.)    Rosier. 
Leaves  large  and  numerous ;  fruit  long,  of  an  agreeable 

odor,  excellent  to  preserve  ;  the  oil  is  very  sweet.  The 
tree  is  productive  ;  it  requires  a  good  sun,  but  is  less  sensi- 
ble to  cold  than  most  other  species. 

13.  OLIVE  D'ESPAGNE,  L'ESPANOLE,  a  variety  of  Eigui- 
eres.     (O.  Hispanica.)     Rosier. 

The  largest  olive  of  France ;  esteemed  for  preserves ; 
the  oil  bitter. 

14.  OLIVE    ROYALE,  TRIPARDE,    TRIPARELLE.     (O.  re- 
gift.)     Rosier. 

Fruit  large,  suitable  to  pickle;  oil  of  bad  quality. 

15.  OLIVE  POINTUE,  PUNCHCDE,  ROUGETTE.    (O.  atro- 
virens.)     Rosier. 

Fruit  long,  pointed  at  its  extremities ;  red  at  maturity, 
oil  esteemed. 

16.  17.  Amongst  all  the  varieties  in  cultivation,  we 
must  not  omit  to  mention  the  SWEET  WHITE  OLIVE  and 
the  SWEET  BLACK  OLIVE,  which,  when  ripe,  may,  unlike 
the  others,  be  eaten  without  preparation. 

By  the  aid  of  the  reseaiches  of  the  Hon.  H.  A.  S.  Dear- 
born, I  am  enabled  to  give  an  account  of  two  other  varie- 
ties. They  are  two  varieties  of  the  most  hardy  description, 
and  the  most  important  of  all  for  the  United  States.  In  the 
southern  part  of  the  Crimea,  which  lies  between  the  latitude 
of  44°  and  46°,  two  varieties  of  olives  have  been  discovered, 


OLIVES.  333 

which  have  existed  there  for  centuries.  They  yield  great 
crops,  and  resist  the  frost.  The  tree  of  one  of  these  varie- 
ties is  of  a  pyramidal  form,  and  produces  an  oval  fruit;  the 
other  has  pendent  branches,  and  a  large,  heart-shaped  berry. 
These  olives  have  been  cultivated  in  the  Royal  Imperial 
Garden  of  Nikita,  to  preserve  and  multiply  the  species, 
with  plants  which  had  been  received  from  Provence,  and 
have  endured  the  rigorous  winters  of  1825  and  1826,  while 
those  of  Provence,  in  the  same  exposure,  perished  even  to 
the  root.  Measures  have  been  recently  taken  in  France 
for  the  introduction  into  that  country  of  "  these  two  pre- 
cious varieties,  which  are  capable  of  resisting  ten  or  twelve 
degrees  of  cold  below  the  zero  of  Reaumur's  thermometer  "  — 
equal  to  five  degrees  above  the  zero  of  Fahrenheit. 

CULTIVATION   AND   SOIL. 

The  olive  is  raised  from  seeds.  For  this  purpose,  the 
fruit  is  stripped  of  its  pulp,  and  steeped  in  an  alkaline  solu- 
tion ;  they  are  then  buried  compactly  in  soil  near  the  surface, 
and  those  which  have  not  been  opened  by  frost  during 
winter,  must  be  cracked  in  March,  and  planted.  The  best 
foreign  varieties  may  be  inoculated  on  the  Olea  Americana, 
or  Devil  wood,  a  species  of  wild  olive  which  grows  in 
the  Carolinas  and  Georgia;  also  by  cuttings,  layers,  suck- 
ers from  the  roots,  and  by  inoculation.  But  it  is  propa- 
gated, in  Italy,  from  the  uovoli,  which  are  small  knots, 
swellings,  or  tumors  in  the  wood,  occasioned  by  the  sap 
not  flowing  freely  to  the  roots,  but  swelling  through  the 
bark  of  the  stock,  thus  forming  excrescences  containing 
embryo  buds.  These  are  easily  detached  by  introducing 
a  sharp  penknife  close  to  the  trunk  of  the  tree,  which  sus- 
tains not  the  least  injury  by  this  operation.  —  Remarks  of 
Signor  Manetti,  of  Monza,  near  Milan,  Lombardy.  Lou- 
don's  Mag. 

The  olive  flourishes  best  in  a  rich,  moist,  deep  soil ;  but 
the  fruit  is  of  much  better  quality  in  a  dry,  flinty  soil,  inter- 
mixed with  calcareous  rocks  :  it  also  suffers  less  from  the 
frost  in  such  situations. 

The  olive  was  extensively  cultivated  in  France  ;  but  the 
winters  of  1709,  1766,  and  1787,  were  dreadfully  destruc- 
tive ;  the  dreadful  winter  of  1789,  destroyed  all  the  olives 
between  Aries  and  Aix,  where,  in  1787,  oil  was  produced  to 
the  amount  of  300,000  francs.  During  the  intensely  cold 


334  NEW   AMERICAN    ORCHARDIST. 

winter  of  1820,  nearly  every  tree  in  Provence  was  killed. 
Under  these  discouragements,  its  cultivation  is  in  that 
country  principally  confined  to  a  portion  of  the  territories 
of  Provence  and  of  Languedoc;  to  the  department  of 
the  eastern  Pyrennees  and  the  Maritime  Alps:  not  one 
fourth  part  of  the  oil  consumed  in  France  is  now  produced 
in  that  country  ;  and  it  is  stated  that  more  than  50,000,000 
francs  are  annually  paid  for  supplies  imported  from  Spain, 
Italy,  and  the  Levant. 

M.  Andre  Michaux  is  persuaded  the  olive  will  one  day 
be  extensively  cultivated  in  the  Southern  States  of  America. 

CAROB.     (Ceratonia  caroubier.) 

A  tree  cultivated  extensively  in  the  south  of  Europe. 
The  pods  of  this  tree  contain  a  sweet,  eatable  foecula.  A 
medium-sized  tree,  which  flourishes  in  the  central  part  of 
France  and  Genoa.  The  flowers  are  in  clusters,  of  a  deep 
purple ;  fruit  a  foot  long,  containing  a  reddish  pulp,  of  an 
agreeable,  sweet  taste,  when  dry.  They  are  both  food  for 
man  and  horses.  It  is  raised  from  seeds. 

CUSTARD   APPLE.     (Annona.  —  Corossal.} 

Of  this  fruit  there  are  several  varieties.  In  congenial 
climates,  it  is  said  to  be  highly  esteemed  as  an  article  of  the 
dessert;  particularly  the  cherimoyer  (A.  cherimolia)  of 
Peru,  which  produces  its  fruit  in  the  south  of  Spain,  is  de- 
scribed as  a  superior  fruit.  This  variety  is  also  cultivated 
in  Brazil. 

The  Alligator  Apple,  (A.  palustris,)  the  Siceet  Sop, 
(A.  squamosa,)  and  Sour  Sop,  (A.  muriata,)  are  esteemed 
West  India  fruits.  The  fruit  resembles  a  middle-sized 
apple,  filled  with  a  soft,  sweet  pulp.  The  tree  is  deciduous. 
It  is  propagated  by  seeds,  and  by  grafting,  either  in  the 
roots  or  above. 

There  is  a  variety,  a  native  of  Kentucky,  (.4.  gldbia.) 
[Bon  Jard.  London.  Hort.  Soc.  Cat.] 

EUPHORIA  LONGANA.  (Dimocarpus,  Longan.)  Lou- 
don.    Hort.  Soc.  Cat. 
LONG-YEN. 

The  tree  has  compound  leaves,  like  the  ash.  It  grows  in 
China.  The  fruit  is  a  berry,  of  a  light  brown  color;  it  is 
surrounded  with  a  thin,  leathery  coat.  The  pulp  is  a  thin, 


GRAXADILLA.  335 

colorless  substance,  and  contains  in  its  centre  a  brown 
seed.  The  flavor  of  the  pulp  is  slightly  sweet,  subacid, 
and  particularly  pleasant  to  the  taste.  The  fruit  is  some- 
times imported  in  a  dried  state  from  China,  and  has  a  rich, 
sweet  taste. 

It  is  raised  from  seeds   and  layers.     The    Li-tchi  and 
Rambutan  both  possess  superior  qualities  to  the  Long-yen. 


GRANADILLA.     (Passifiora.)     Loudon.    Bon  Jard. 

PASSION  FLOWER. 
Of  this  fruit  there  are  a  variety  of  species. 

1.  P.    QuADRANGULARIS. 

This  plant  flourishes  near  Paris,  with  a  little  protection 
in  winter.  The  leaves  are  oval,  five  or  six  inches  long,  and 
entire ;  the  stem  four-cornered  ;  the  flowers  are  odorifer- 
ous, red  within,  and  white  outside.  The  fruit  is  very  large, 
six  inches  long,  and  fifteen  inches  in  circumference  ;  green- 
ish yellow  at  maturity,  soft  and  leathery,  with  a  smooth 
skin ;  the  rind  is  very  thick,  the  pulp  soft  and  succulent, 
of  a  purple  color,  mixed  with  seeds  in  a  sort  of  sack.  Wine 
ajid  sugar  are  commonly  added.  The  flavor  is  sweet,  and 
slightly  acid,  and  it  is  very  grateful  to  the  taste,  and  cool- 
ing in  a  hot  climate.  A  native  of  Jamaica. 

2.  APPLE-FRUITED,    or    SWEET    CALABASH.      (P.  mali- 
formis. ) 

Fruit  round,  smooth,  two  inches  in  diameter,  of  a  dingy 
yellow  color ;  the  skin  is  thick ;  the  pulp  pale  yellow,  and 
very  ;igreeable.  A  native  of  the  West  Indies. 

3.  PURPLE-FRUITED  GRANADILLA.     (P.  edulis.) 

The  color  of  the  fruit  is  livid  purple,  the  shape  elliptic; 
it  is  two  inches  long,  and  an  inch  and  a  half  in  diameter  ; 
the  pulp  is  orange  color,  the  seeds  numerous ;  the  taste 
acid,  with  the  flavor  somewhat  like  an  orange.  A  native 
of  Brazil. 

4.  FLESH-COLORED  GRANADILLA.     May  Apple.  (P.  in- 
carnata. ) 

A  native  of  Virginia.  The  flowers  are  sweet-scented, 
variegated  with  purple ;  the  fruit  is  about  the  size  of  an 
apple,  orange-colored,  with  a  sweetish  yellow  pulp. 

CULTIVATION.  All  the  varieties  of  Passi flora  may  be 
propagated  from  seeds,  from  layers  and  cuttings. 


ddO  NEW   AMERICAN    ORCHARDIST. 

GUAVA.     (Psidium.)  Loudon.    Bon  Jard. 

1.  WHITE  GUAVA.     (P.  pyriferum.)  - 

A  West  India  tree,  naturalized  in  the  interior  of  France, 
where  it  produces  perfect  fruit.  A  tree  nine  to  twelve 
feet  high,  with  numerous  branches.  The  fruit  is  the  size 
of  a  hen's  egg,  roundish  or  oblong,  smooth,  yellow ;  the 
rind  is  thin ;  pulp  fine,  full  of  hard  seeds,  flesh-colored, 
sweet,  aromatic,  and  pleasant.  It  is  eaten  with  avidity, 
both  by  West  Indians  and  Europeans  —  raw  in  the  dessert, 
and  preserved  in  sugar. 

2.  RED  GUAVA.     (P.  pomiferum.) 

A  beautiful  fruit,  formed  like  a  pomegranate,  but  not  so 
agreeable  as  the  white. 

3.  CATTLEY'S  GUAVA.  (P.  Cattleyanum.)  Hort.  Soc.  Cat. 
A  new  species  from  China.     This  fruit  is  larger  than 

the  others  I  have  described,  nearly  spherical,  of  a  fine,  deep 
claret  color.  The  skin  has  the  consistence  of  a  ripe  fig, 
but  is  thinner;  the  interior  is  a  soft,  fleshy  pulp,  purplish 
red  next  the  skin,  and  changing  to  white  at  the  centre.  It 
is  juicy,  and  much  in  consistence  like  the  strawberry,  to 
which  it  bears  some  resemblance. 

The  guava  is  raised  from  the  seeds.  This  last  described, 
and  the  cherry-fruited,  are  stated  to  be  the  best.  The  plants 
of  the  yellow  and  red  have  produced  abundant  crops  in 
England. 

JUJUBE.     (Zizyphus  sativus.)    Loudon.     Bon  Jard. 

LoTE. 

A  branching,  thorny  shrub,  from  Syria,  of  the  easiest  cul- 
ture in  Italy,  Barbary,  and  China,  and  abundantly  produc- 
tive. It  is  cultivated  in  Provence,  from  whence  they  are  sent 
to  Paris.  They  are  served  up  as  a  sweetmeat  in  Italy.  The 
leaves  are  oblong,  obtuse,  shining;  the  flowers  very  small, 
and  yellow ;  the  fruit  is  yellow,  the  size  and  shape  of  an 
olive.  According  to  Loudon,  the  kaki  are  orange  or  apple 
shaped.  A  fruit  known  for  its  excellence  as  a  preserve. 

LOQUAT.  (Mespilus  Japonic o.)  Loudon.  Hort.  Soc.  Cat. 

ERIOBOTRYA. 

A  plant  nearly  hardy,  from  Japan,  cultivated  in  the  south 
of  France  and  at  Malta.  A  lofty  tree,  with  thick,  knobby 
branches;  the  leaves  are  narrow,  a  span  long;  the  fruit 
is  about  the  size  of  a  gooseberry,  and  in  taste  resembling 
an  apple.  It  is  raised  from  seed,  from  cuttings,  and  layers, 


LUCUMA,  MADI,  OLEASTER,  ETC.        337 

but  the  best  way  is  to  graft  it  on  the  common  Mespilus. 
Sir  Joseph  Banks  considers  the  fruit  equally  as  good  as 
that  of  the  mango. 

LUCUMA. 

A  new  genus  of  fruit.  It  grows  in  Chili ;  in  taste  and 
size  it  is  somewhat  similar  to  a  peach.  —  Ed,  Enc. 

MADI. 

This  plant  grows  in  Chili.  It  is  said  to  be  a  new  genus ; 
its  seeds  afford  an  oil  which  has  been  preferred  to  any  of 
the  French  olive  oils.  —  Ed.  Enc. 

OLEASTER.       (Elaagnus   angustifolius.)     Hort.    Soc. 

Cat.     Bon  Jard. 

A  tree  of  medium  size,  with  leaves  of  a  white  color,  and 
lanceolate  ;  the  flowers  small,  numerous,  and  of  a  yellowish 
color,  and  an  agreeable  odor.  The  fruit  is  held  in  some 
estimation  in  Persia,  and  the  fruit,  or  Persian  date,  when 
dried,  resembles  an  oblong  plum,  with  a  tough,  reddish  skin, 
with  a  flavor  not  unlike  that  of  the  date,  but  more  grateful. 
Raised  from  layers. 

PINUS   PINEA,  or  STONE  PINE. 

A  tall  evergreen,  growing  spontaneously  in  Italy,  Spain, 
and  Portugal.  The  kernels  which  are  contained  in  the 
cones  are  eaten  in  those  countries  at  the  dessert,  being  pre- 
ferred to  almonds.  They  are  esteemed  useful  in  colds, 
coughs,  &-c.  The  trees  flourish  in  any  soil,  but  prefer  a 
sandy  loam. 

PISTACHIA.     (Pistacia  vcra.)    Bon  Jard. 

A  native  of  Syria.  A  tree  rising  to  the  height  of  twenty 
feet.  The  flowers  are  in  clusters,  and  the  barren  and  fer- 
tile blossoms  are  produced  on  different  trees,  but  the  barren 
may  be  ingrafted  into  the  same  tree  producing  fertile  flow- 
ers. The  fruit  is  of  a  crimson  green  color,  and  contains  a 
greenish  kernel  of  an  agreeable  flavor.  It  is  much  used 
by  the  confectioners. 

The  pistachia  has  been  naturalized  to  the  middle  of 
France,  and  it  flourishes  in  the  Luxembourg,  producing 
good  fruit,  but  it  is  there  treated  as  an  espalier. 

PRICKLY    PEAR.     (Cactus.     Cactlcr.) 

Of  this  singular  fruit  there  are  several  varieties ;  we 
enumerate  C.  opuntia  —  The  upright  prickly  pear,  a  na- 


338  NEW    AMERICAN    ORCHARD1ST. 

tive  of  Virginia.  The  stems  are  jointed  and  without 
leaves  ;  they  are  broad,  flat,  thick,  with  bristling  spines,  and 
trail  on  the  ground.  The  fruit  is  in  form  of  a  fig  or  pear, 
with  clusters  of  spines  on  the  skin  ;  its  pulp  is  of  a  reddish 
purple  color,  and  of  an  agreeable  subacid  flavor.  Loudon 
enumerates  several  varieties,  as  the  great  Indian  fig,  or 
upright  prickly  pear,  (C.funa,)  oblong  Indian  fig,  (C.flcus 
indica,)  &-C. 

The  Virginia  prickly  pear  (C*.  opuntia)  appears  hardy, 
and  will  endure  the  hard  winters,  unprotected,  near  Boston, 
and  flourishes  with  great  luxuriance  in  New  Jersey.  Mr. 
Braddick,  according  to  Loudon,  has  tried  the  plant  in  open 
ground,  unprotected,  during  several  hard  winters.  He 
cultivates  them  in  a  composition  of  half-lime  rubbish,  or 
carbonate  of  lime,  and  the  other  half  equal  parts  of  clay  and 
bog  earth.  The  plant  is  raised  on  a  small  hillock ;  stones 
and  pebbles  are  laid,  to  prevent  the  leaves  or  fruit  touch- 
ing the  ground.  Raised  from  seeds  or  cuttings. 

POMEGRANATE.     (Punica.) 

A  low,  deciduous  tree,  rising  from  fifteen  to  twenty 
feet  high,  armed  with  thorns ;  the  leaves  are  long  and  nar- 
row. A  native  of  the  south  parts  of  Europe  and  China. 
It  is  used  for  hedges  in  Languedoc  and  Italy.  There  are 
several  varieties  enumerated  by  Loudon  and  others. 

1.  The  Subacid  fruited ;  2.  Large  flowered,  single  Red 
and  White;  3.  The  semidoublc,  and  double  Red  and 
White;  4.  The  Yellow  floioered ;  5.  The  Variegated  flow- 
ered; 6.  Proliferous. 

POMEGRANATE.     (Punica  granatum.') 

Sweet  Pomegranate.     N.  Duh.     PI.  22. 

Grenadier  a  Fruit  Doux.     Ib. 

The  tree  grows  of  moderate  height ;  the  flowers  are 
brilliant  red,  and  appear  in  succession  from  June  to  Sep- 
tember ;  one  of  the  greatest  ornaments  of  the  gardens. 
The  fruit  is  large,  compressed  at  its  base  and  summit ; 
its  diameter  three  or  four  inches;  its  skin  is  thick,  cori- 
aceous, of  a  deep  yellow  color,  spotted  with  red  points, 
and  cofored  with  red  next  the  sun.  Its  interior  is  divided 
into  various  unequal  compartments,  in  which  are  contained 
a  great  number  of  angular  seeds  of  the  color  and  size  of 
red  currants;  the  pulp  contains  a  juice,  sweet,  abundant, 
and  agreeable. 


TEA.  339 

CULTIVATION.  The  pomegranate  is  raised  from  seed, 
from  layers,  from  cuttings,  and  suckers.  It  may  be  inocu- 
lated or  grafted.  It  requires  a  strong,  rich  soil. 

TEA.     (Thea.) 

The  tea  tree  is  a  native  of  China.  It  is  chiefly  culti- 
vated between  the  30th  and  40th  degree  of  latitude.  It  is 
a  low  tree,  resembling  in  its  appearance  a  myrtle  ;  its 
roots,  that  of  a  pear ;  the  flowers,  those  of  the  wild  rose. 
The  fruit  is  of  the  size  of  a  small  plum,  two  or  three 
growing  together. 

The  quantity  of  tea  annually  imported  into  Europe  and 
America  from  China,  probably  exceeds  100,000,000  Ibs. 
Good  tea  is  deemed  wholesome,  if  taken  in  moderation, 
with  a  due  proportion  of  cream  and  sugar ;  but  the  fresh 
leaves  of  the  shrub,  when  made  into  tea,  are  highly  narcotic, 
producing  giddiness  and  stupefaction,  before  the  noxious 
properties  are  dissipated  by  roasting.  And  it  is  not  recom- 
mended to  drink  of  the  infusion  till  it  has  been  gathered 
and  prepared  a  year.  There  are,  it  is  asserted,  but  two 
kinds  of  tea,  the  green  and  the  black.  The  rest  are  either 
combinations  of  these,  or  products  of  different  sorts,  or 
times  of  gathering  and  modes  of  management.  The  tea 
plant  might  be  easily  cultivated  in  the  Southern  States,  and 
grows  well  in  the  Carolinas  and  Georgia.  It  is  said  to 
have  been  successfully  cultivated  by  a  society  of  nuns  at 
Wurtzburg,  in  Franconia,  in  the  lat.  of  49°  or  50°  north. 

The  tea  tree,  in  China,  grows  equally  in  the  level  and 
mountainous  districts,  but  flourishes  best  in  a  light,  rocky 
soil.  The  seeds  are  sown  in  March,  and  transplanted  into 
rows  four  feet  apart,  and  three  feet  in  the  row ;  but  it  is  not 
generally  allowed  to  grow  more  than  six  or  seven  feet  high. 
The  trees  begin  to  yield  crops  at  the  end  of  three  years : 
but  at  the  end  of  six  years  the  trees  must  be  renewed,  as 
the  leaves  begin  to  grow  hard  and  harsh.  The  leaves 
which  are  gathered  early  in  the  spring  are  of  a  bright  green 
color;  those  of  the  second  crop  are  of  a  livid  green; 
and  those  which  are  gathered  last,  or  in  the  latter  end  of 
spring,  are  of  a  dark  green,  and  of  the  third  quality.  The 
leaves  of  the  extremities  of  the  branches  are  most  tender. 
Those  of  the  lower  parts  are  the  most  coarse.  After  the 
leaves  are  gathered,  they  are  exposed  to  the  steam  of  boil- 
ing water.  They  are  then  made  to  shrivel  or  roll  together 
by  being  placed  on  plates  of  copper  or  iron,  or  of  baked 


340  NEW   AMERICAN    ORCHARDIST. 

earth,  over  the  fire,  and  next  dried  by  exposure  to  the  sun. 
But  the  green  teas  and  those  of  the  first  quality  are  not 
dried  by  exposure  to  the  sun,  as  this  causes  them  to  turn 
black.  And  in  the  preparation  of  some  of  the  fine  sorts, 
especially  that  called  Tchu-tcha,  every  leaf  is  rolled  singly 
in  the  hand,  with  great  care;  after  drying,  it  is  packed  in 
boxes  lined  with  lead. 

The  operation  of  rolling  every  individual  leaf  by  hand, 
of  the  finer  sorts  of  tea,  belongs  exclusively  to  those  coun- 
tries where  labor  is  cheap.  By  the  aid  of  machinery,  the 
Americans  will,  if  necessary,  perform,  at  the  cheapest  rate, 
this  same  task.  It  has  been  satisfactorily  ascertained  that 
after  drying  to  a  certain  degree,  and  the  application  of  a  pow- 
erful pressure,  the  leaves  of  herbs,  and  of  all  other  plants, 
may  be  preserved,  retaining  all  their  virtues  and  fragrance 
for  a  long  time.  The  society  of  Shakers  have  success- 
fully adopted  this  mode,  for  the  preservation  of  all  savory 
herbs.  The  discovery  is  not  new  ;  by  this  same  mode  are 
the  coarser  kinds  of  teas  prepared  in  some  parts  of  China 
at  this  day.  Already  do  the  Americans  consume  from  12  to 
20,000,000  pounds,  annually,  of  the  imported  tea  of  China, 
and  by  this  same  most  economical  mode,  will  they,  ere  long, 
prepare  their  own  tea  for  their  own  immense  consumption. 
Transported  to  our  shores,  and  to  our  own  genial  climate 
and  soil,  the  tea  tree  of  China  will  here  flourish  spontaneous- 
ly ;  and  the  consumption  must  still  increase,  in  proportion 
as  alcohol  is  renounced,  and  to  an  astonishing  extent. 

By  a  statement  in  the  Westminster  Review,  it  would 
appear,  that  next  after  the  Chinese  and  Japanese,  the  Eng- 
lish are  the  greatest  consumers  of  tea.  Great  Britain  con- 
sumes 40,000,000  pounds  annually ;  and  next  after  them, 
the  United  States  consume  10,000,000  pounds;  while  all 
the  rest  of  Europe  and  America  consume  but  15,000,000 
pounds.  Those  European  nations,  and  their  descendants, 
who  consume  less  tea,  use  more  coffee  and  chocolate.  So 
also  the  Mohammedans,  who  are  forbidden  the  use  of  wine 
or  alcohol,  drink  largely  of  coffee  and  of  tea.  The  Turks 
and  the  Turcomans  use  extensively  the  fine  green  tea. 

In  all  Asia  east  of  Siam  and  Camboja,  tea  is  used  by 
all  ages,  sexes,  and  conditions,  constantly  and  universally, 
from  morn  to  night ;  often  without  sugar,  and  always 
without  cream.  Here  and  on  that  side,  a  population  of 
370,000,000  are  supposed  to  consume  500,000  tons  an- 
nually. The  next  greatest  consumers  are  the  Japanese. 


TCHEE-TSE,  TUNA. ORANGE.  341 

Throughout  Mongolia  and  Siberia,  all  classes  are  almost 
as  great  consumers  as  in  China.  The  tea  used  by  these 
is  called  brick  tea  ;  it  is  in  hard  cakes,  eighteen  inches  long, 
nine  broad,  and  near  an  inch  thick.  This  is  boiled  in 
milk,  thickened  with  rye  meal,  and  seasoned  with  salt  ; 
the  Tartars  making  a  meal  of  what  the  Chinese  drink. 
All  this  comes  from  China,  and  is  genuine.  Extensively 
also  is  tea  used  in  Tonquin,  Cochin  China,  Camboja, 
Siam,  and  the  country  of  the  Burmese.  These  last  re- 
ceive it  over  land  from  Yunan,  in  large  balls,  compactly 
formed,  of  about  five  inches  in  diameter,  or  of  the  size  of 
an  eighteen  pound  shot.  In  this  way,  as  the  Jesuits  assert, 
the  coarse  teas  of  Yunan  are  always  prepared. 

TCHEE-TSE. 

A  fruit  of  China,  which  resembles  a  fig,  about  the  size 
of  an  ordinary  apple,  and  which,  when  dried  and  flattened, 
is  called  Tehee-ping,  and  is  then  equal  to  the  best  figs  of 
Europe.  —  Ed.  Enc. 

TUNA. 

A  species  of  Indian  fig,  which  grows  in  Chili,  and  is  equal 
to  any  European  fig.  —  Ed.  Enc. 


SOUTHERN     FRUITS. 

CLASS    II. 

FRUITS  WHICH  FLOURISH  ONLY  IN  COUNTRIES 
SITUATED  EITHER  WITHIN,  OR  NOT  VERY 
REMOTE  FROM,  THE  TROPICS. 

All  the  following  fruits  will  probably  succeed  in  the  south  of 
Louisiana,  and  especially  in  the  innumerable  islands  and  maritime 
districts  of  Florida,  from  the  latitude  of  24°  20'  to  30°  north,  and 
many  of  them  in  the  south  of  Alabama  and  Mississippi. 

ORANGE.     (Citrus.) 

Scientific  writers  have  divided  the  Orange  tribe  into  five 
leading  species,  which  are  all  natives  of  Asia,  viz.,  the 
29* 


342  NEW    AMERICAN    ORCHARDIST. 

common  Orange,  the  Lemon,  the  Citron,  the  Lime,  and 
the  Shaddock.  In  many  countries  they  rise  to  the  height 
of  fifty  feet;  but  in  more  temperate  latitudes  the  common 
character  belonging  to  them,  is  that  of  low  evergreen 
trees,  with  oval,  lanceolate,  or  ovate,  entire  or  serrated 
leaves.  Those  raised  from  seeds  have  often  axillary  spines; 
the  flowers  are  in  peduncles.  The  fruits  are  round  or  ob- 
long, and  of  a  yellow  color.  The  petiole  of  the  orange 
and  shaddock  is  winged,  but  naked  in  the  lime,  lemon, 
and  citron.  These  three  last  are  considered  of  one  spe- 
cies. The  orange  and  shaddock  are  oblate  or  spherical, 
and  of  a  red  or  orange  color;  the  lime  is  of  a  pale  color, 
and  spherical ;  the  letnon  oblong,  with  a  rough  skin  and  a 
protuberance  at  the  end ;  the  citron  is  very  rough,  oblong, 
with  a  very  thick  skin. 

All  the  species  of  citrus,  according  to  the  authority  of 
Loudon,  endure  the  open  air  at  Nice,  Genoa,  and  Naples. 
At  Mola,  in  Italy,  and  at  the  water's  edge  in  view  of  the 
Bay  of  Gayetta,  and  on  the  supposed  ruins  of  one  of  Cice- 
ro's villas,  is  a  garden  of  700  orange  and  lemon  trees.  It 
comprehends  about  two  acres,  and  yields  a  rent  of  about 
600  scudi,  or  about  $555  per  annum.  But  at  Florence 
and  Milan,  and  often  at  Rome,  they  require  protection. 
The  orange  has  been  long  cultivated  in  Florida,  particular- 
ly at  St.  Augustine.  The  orange  groves  are  said  to  be 
extremely  productive  and  profitable. 

The  orange  has  been  much  cultivated  in  Louisiana,  and 
will  succeed  well  in  all  the  maritime  districts  and  sea 
islands  of  Florida,  of  Mississippi,  and  Alabama. 

"In  the  south  of  Devonshire"  according  to  Loudon  and 
Phillips,  "  and  particularly  at  Saltcombe,  one  of  the  warm- 
est spots  in  England,  may  be  seen,  in  a  few  gardens,  orange 
trees  that  have  withstood  the  winter  in  the  open  air  up- 
wards of  a  hundred  years,  the  fruit  as  large  and  as  fine 
as  any  from  Portugal.  Trees  raised  from  the  seed  and 
inoculated  on  the  spot,  are  found  to  bear  the  cold  better 
than  trees  that  are  imported." 

VARIETIES. 

The  two  principal  varieties  of  the  Orange  are  —  1st,  the 
SWEET  ORANGE  ;  2d,  the  BITTER  ORANGE,  or  Bigaradier 
of  the  French. 

' 


ORANGE.  343 

SECT.  I.  —  SWEET  ORANGE. 

1.  COMMON  ORANGE.     (Citrus  Aurantium.) 

An  evergreen  tree,  of  medium  size,  with  prickly  branches 
in  its  wild  state ;  the  fruit  is  round,  from  two  to  three 
inches  in  diameter,  of  a  yellowish  red  or  golden  color.  A 
native  of  India  and  China,  but  now  cultivated  in  Spain, 
Portugal,  and  Italy,  in  Africa,  and  the  warm  latitudes  of 
North  and  South  America. 

2.  MANDARIN  ORANGE.     (Citrus  nobilis.) 

The  Mandarin  or  Noble  orange  is  so  called  from  its 
superiority  to  all  others.  A  most  delicious  variety,  but 
very  lately  introduced  to  Europe.  The  trees  appear  as 
hardy  as  other  kinds.  The  skin  is  of  a  deep  saffron  color, 
or  an  orange  scarlet.  There  are  two  varieties  of  the  Man- 
darin orange.  The  large  variety  is  often  five  inches  in 
diameter ;  but  the  Chinese  greatly  prefer  the  smaller  vari- 
ety, which  is  a  distinct  species  from  the  common  China 
orange,  (Citrus  aurantium.)  It  is  distinguished  not  only 
from  this,  but  from  all  others,  by  its  curious  form  and  su- 
perior excellence.  A  native  of  Cochin  China,  and  culti- 
vated at  Canton. 

3.  BLOOD,    or    RED   MALTA    ORANGE.     C.    Aurantium 
Melitensis. 

This,  according  to  the  Rev.  Mr.  Bigelow,  is  the  boast  of 
the  Island  of  Malta,  and  a  most  delicious  fruit.  "  The  pulp 
inclines  to  the  color  of  red,  but  not  so  much  in  mass,  as 
intermixed  in  streaks.  It  is  not  only  more  luscious,  but 
less  husky,  than  the  ordinary  varieties  of  orange,  and  in 
size  is  far  surpassing." 

To  this  section  also  belong  the  Portugal  orange,  and  many 
other  varieties. 

SECT.  II.  —  BITTER  ORANGE.    Bigaradier  of  the  French. 

4.  SEVILLE  ORANGE. 

The  leaves  of  this  variety  are  larger  and  more  beautiful 
than  those  of  the  China  orange.  Its  taste  is  agreeably 
bitter.  The  varieties  of  the  Bigarades  are  numerous. 

To  the  above  sections  belong  also  the  Willow-leaned  or 
Turkey  Orange ;  the  Dwarf  Nutmeg  Orange  ;  the  Double 
flowering,  and  the  Variegated  leaved,  &,c.  &c. 


344  NEW    AMERICAN    ORCHABDIST. 

USES.  The  use  of  the  orange  as  a  dessert  fruit  is  well 
known.  The  juice  of  the  orange,  from  its  pleasant,  subacid 
flavor,  is  serviceable  in  inflammatory  or  febrile  diseases, 
by  diminishing  heat  and  allaying  thirst.  It  is  a  powerful 
antiscorbutic.  Orange  wine  of  superior  quality  is  thus 
made :  A  gallon  of  water  and  three  pounds  of  sugar  are 
boiled  and  skimmed  for  twenty  minutes,  and  when  nearly 
cool,  the  juice  expressed  from  eight  Seville  (sour)  oranges 
is  added,  together  with  the  shavings  of  the  outer  rinds; 
the  whole  to  be  placed  in  a  barrel,  and  after  frequent  stir- 
rings for  two  days,  to  be  bunged  down  for  six  months  or 
more,  till  fit  for  bottling.  The  outer  rind  also  forms  the 
basis  of  an  excellent  conserve,  and  when  preserved  in 
sugar,  is  deservedly  prized  at  the  dessert,  being  one  of  the 
best  stomachics,  and  a  grateful  aromatic  bitter.  The 
flowers  of  the  orange  tree  have  a  highly  odoriferous 
perfume;  they  have  a  slightly  pungent,  bitter  taste,  and 
communicate  their  flavor  by  infusion  to  rectified  spirits, 
or  by  distillation  to  spirit  and  water.  An  essential  oil  is 
also  prepared  from  the  flowers,  of  a  perfume  more  delicate 
and  agreeable  in  its  fragrance  than  even  the  Otto  of  Roses. 
It  is  prepared  in  Italy  and  Portugal,  and  there  called  Es- 
sentia  Neroli. 

CITRON.     (C.medica.)     London. 

A  beautiful  evergreen,  prickly,  and  upright  tree,  rising 
to  the  height  of  eight  or  ten  feet,  with  horizontal  or  re- 
clining branches ;  the  leaves  are  smooth,  oblong,  ovate, 
alternate,  serrate,  pale  green ;  the  fruit  is  six  inches 
long,  ovate,  rough,  with  a  protuberance  at  the  summit. 
There  are  two  rinds ;  the  outer  rind  is  thin,  the  inner 
thick,  white,  and  pulpy.  The  outer  rind  has  innumerable 
glands  filled  with  a  fragrant  oil.  This  fruit  ripens  suc- 
cessively at  all  seasons.  The  citron  and  lemon  are  not 
deemed  so  hardy  as  the  orange,  and  will  not  endure  so 
great  a  degree  of  cold. 

USES.  The  citron  forms  an  excellent  preserve  or  sweet- 
meat. The  juice,  with  sugar  and  water,  forms  the  refresh- 
ing beverage  called  lemonade.  It  is  used  in  cookery  and 
in  medicine,  and  is  powerfully  antiscorbutic.  There  are 
many  varieties. 


LEMON,    LIME,    SHADDOCK.  345 

LEMON.     (C.  medico. ;  var.  Kmonum.)     Loudon. 

The  lemon  and  citron  differ  but  very  little.  The  wood 
of  the  lemon  tree  is  more  knotty,  the  bark  rougher;  the 
fruit  is  rather  longer,  more  irregular,  less  knobby  at  the 
extremities,  and  the  skin  thinner  than  that  of  the  citron. 
The  uses  are  the  same.  Of  the  lemon  there  are  many 
varieties. 

LIME.     (Citrus  acida,  or  C:  Limetta.)     Loudon. 

A  crooked  tree,  with  many  diffuse,  prickly  branches, 
which  rises  to  the  height  of  eight  feet ;  the  leaves  ovate, 
lanceolate,  nearly  entire;  the  fruit  nearly  globular,  an 
inch  and  a  half  in  diameter,  with  a  protuberance  at  its 
summit;  the  skin  shining,  yellowish  green,  and  very  odor- 
ous; the  juice  very  acid.  A  native  of  Asia. 

USES.  The  lime  is  said  to  be  rather  preferred  to  the 
lemon  in  the  West  Indies,  as  the  acid  is  by  many  thought 
more  agreeable  than  that  of  the  lemon.  Hedges  are  formed 
of  the  tree  in  the  West  Indies.  The  varieties  of  limes 
are  very  few. 

SHADDOCK.     (C.  decumana.) 

ORANGE  PAMPLEMOCSE  of  the  French. 

The  tree  rises  above  the  medium  size,  the  branches 
spreading  and  prickly ;  leaves  ovate,  neither  acute  nor 
obtuse ;  the  petioles  cordate,  with  very  broad  wings ;  fruit 
spheroidal,  its  surface  regular,  of  a  greenish  yellow  color; 
the  rind  is  white,  thick,  fungous,  bitter  ;  the  pulp  is  red 
or  white,  with  a  subacid,  sweet  juice.  This  fruit  is  deemed 
the  least  useful  class.  Yet  its  extraordinary  size  gives  it  a 
striking  appearance.  It  is  stated  to  grow  sometimes  to 
the  diameter  of  from  seven  to  eight  inches,  and  to  the 
weight  of  fourteen  pounds.  But  it  requires  two  years  to 
arrive  at  maturity  in  the  climate  of  Europe.  The  leaf  is 
the  most  beautiful  of  all  the  orange  tribe.  The  juice  is  ex- 
cellent to  allay  thirst,  and  from  the  thickness  of  the  skin,  it 
will  keep  longer  in  sea  voyages  than  any  other  species. 

CULTIVATION.  The  trees  are  propagated  either  by  seed, 
cuttings,  or  layers.  If  raised  from  seeds,  they  must  be 
inoculated,  inarched,  or  grafted  when  of  suitable  size ;  for 
the  seedlings  vary  as  much  in  quality,  as  the  seedlings  of 
the  apple  or  pear.  The  best  stocks  are  raised  from  the 


346  NEW    AMERICAN    ORCHARDIST. 

seed  of  the  common  citron  or  lemon,  and  next  to  these, 
from  the  Seville  orange.  The  cuttings  are  prepared  by 
stripping  the  lower  leaves,  and  cutting  at  the  bottom  close 
to  an  eye;  these  are  to  be  placed  in  a  pot,  touching  the 
bottom,  or  a  piece  of  potsherd,  and  put  in  a  warm  situa- 
tion, carefully  shaded  and  covered  with  a  hand  glass  till 
rooted. 

All  the  varieties  require  a  strong  soil,  and  a  warm  and 
protected  situation  in  unfavorable  climates. 

PINE-APPLE.  (Bromelia  ananas.)  Hort.  Trans.  Lou- 
don,  Phillips,  Lindley,  and  other  sources. 

The  pine-apple  is  a  native  of  Brazil  and  of  Mexico,  from 
whence  it  has  been  introduced  to  Asia,  Africa,  and  Europe. 
According  to  Swinburn,  it  flourishes,  unprotected,  at 
Reggio,  near  Naples.  In  America,  it  grows  as  far  north 
as  the  Bermudas.  According  to  Loudon,  it  is  by  no 
means  so  delicate  as  many  imagine;  as  it  will  bear  a 
higher  degree  of  heat,  and  a  degree  of  cold  which  would 
have  destroyed  the  foliage  of  the  vine  and  peach  in  a  state 
of  vegetation.  The  most  northerly  points  where  they  are 
known  to  be  cultivated  in  Europe,  unprotected,  in  the  open 
ground,  are,  at  Reggio,  near  Naples,  lat.  40°  50' ;  in  Amer- 
ica, at  the  Bermudas,  in  the  latitude  of  32°.  This  fruit 
will  flourish  in  all  the  sea  islands  and  maritime  districts  of 
Florida,  from  the  latitudes  of  24°  20'  to  28°  north. 

"  The  leaves  of  the  pine-plant  are  long,  narrow,  chan- 
neled, and  in  general  furnished  with  spines  or  prickles  on 
their  edges.  The  flowers  are  on  a  loose  spike,  on  a  scape, 
which  is  leafy  at  top ;  as  the  spike  ripens,  it  takes  the 
form  of  a  fleshy,  scaly  strobile,  or  fruit  composed  of  many 
berries,  which  have  scarcely  any  cells  or  seeds." 

The  fruit,  in  form,  bears  some  resemblance  to  the  cones 
of  some  species  of  pine ;  its  flesh  is  pretty  firm,  of  a  de- 
licious fragrance ;  and  for  richness  of  flavor  it  is  thought 
unrivalled.  Some  have  described  its  flavor  like  that  of 
strawberries  with  wine  and  sugar.  Extraordinary  speci- 
mens have  weighed  from  nine  to  ten  pounds. 

USES.  The  pine-apple  is  considered  the  best  of  the 
dessert  fruits ;  it  is  also  preserved  in  sugar,  and  is  used  in 
the  preparations  of  marmalades  and  other  confectionaries  ; 
and  the  juice  of  the  pine-apple,  fermented,  affords  a  deli- 
cious and  wholesome  vinous  liquor. 


PINE-APPLE.  347 

VARIETIES. 

1.  ANTIGUA  QUEEN.     Lindley. 

Fruit  large,  oval ;  pips  large  and  prominent  j  flesh  deep 
yellow,  rich,  and  highly-flavored. 

2.  BLACK  ANTIGUA.     Brown  Antigua.     Neill.    Lindley. 
Leaves  of  a  brownish  tinge,  with  strong  prickles  ;  fruit 

shaped  like  the  frustum  of  a  pyramid,  but  somewhat  oval, 
of  a  large  size  ;  flesh  pale  yellow,  and  high-flavored. 

3.  BLACK  JAMAICA.     Neill.     Lindley. 

The  fruit  is  large,  pyramidal,  brownish  yellow ;  flesh 
deep  yellow,  and  high-flavored. 

4.  ENVILLE.     Cockscomb.     Lindley. 

The  fruit  is  pyramidal,  or  oval-oblong,  of  medium  size, 
deep  orange ;  flesh  pale  yellow,  and  well-flavored. 

5.  MONTSERRAT.    Indian  Black  Pine.    Neill.     Lind. 
The  leaves   are  broad,  long,  recurved ;  fruit  roundish- 
ovate  ;  color  pale ;  pips   angular ;  flesh  pale  yellow,   very 
sweet,  and  high-flavored. 

6.  NEW  BLACK  JAMAICA.     Lindley. 

The  leaves  are  long;  the  fruit  is  large,  pyramidal,  dark 
brown  ;  flesh  pale  yellow,  rich,  and  very  high-flavored. 

7.  WHITE  PROVIDENCE.    New  Providence.    Loud.    Lind. 
The  leaves  are  very  large  and  long ;  the   fruit  is  the 

largest  of  all   pines,   oval-oblong;  flesh  very  pale,  sweet, 
and  juicy.     Weight  from  six  to  fourteen  pounds. 

8.  QUEEN.     Old  Queen,  Narroto-leaved  Queen.     Lind. 
Neill. 

Esteemed  the  handsomest  kind  ;  fruit  of  medium  size  ; 
oval  form,  of  a  gold  color;  flesh  yellow,  juicy,  and  sweet, 
with  a  very  pleasant  acid. 

9.  RUSSIAN  GLOBE.     Lindley. 

Fruit  1  irge,  oval,  dark  orange ;  the  flesh  yellow,  rich, 
and  high-fl  ivored.  A  very  excellent  fruit. 

CULTIVATION  AND  SOIL.  The  pine-apple  is  propagated 
by  seeds  only  for  obtaining  new  varieties ;  but  generally 
from  suckers,  or  else  from  the  crowns  or  excrescences 
growing  on  the  fruit.  The  most  suitable  soil  appears  to 
be  a  mixture  of  good  loam,  or  with  a  suitable  proportion 


348  NEW    AMERICAN    OHCHARDIST. 

of  sand  and  vegetable  mould  or  manure.     The  pine-apple 
requires  much  heat  and  moisture. 


PLANTAIN.  (Musa  Paradisiaca.}  Phillips.  Loudon. 
Some  assign  this  plant  to  Guinea,  some  to  the  East  Indies, 
whence  it  was  carried  to  the  Canary  Islands  and  the  West 
Indies  and  Egypt.  It  is  an  herbaceous  perennial  plant, 
as  it  dies  or  is  cut  down  annually.  It  rises  with  a  soft, 
herbaceous,  conical  stalk,  fifteen  or  twenty  feet  high,  with 
leaves  issuing  from  the  top,  six  feet  long  and  two  feet  broad. 
The  fruit  is  produced  on  the  summit  in  spikes,  which  some- 
times weigh  forty  pounds.  It  is  nine  or  ten  inches  long, 
and  formed  like  a  cucumber,  but  pointed  at  the  ends;  of  a 
pale  yellow  color,  and  soft,  sweet,  luscious  flavor.  The 
fruit  makes  excellent  tarts,  and  excellent  sweetmeats,  and 
is  the  most  wholesome  of  all  confectionary.  It  forms  a 
principal  part  of  the  food  of  the  negroes,  who  either  broil 
or  roast  it ;  they  boil  it  with  salt  beef,  pork,  and  salt  fish, 
and  prefer  it  to  bread,  as  do  the  Europeans.  Dr.  Wright 
says,  the  Island  of  Jamaica  would  scarcely  be  habitable 
without  this  fruit,  as  no  species  of  provisions  could  supply 
its  place.  Dampier  calls  it  the  king  of  fruits.  A  planta- 
tion affords  a  succession  of  fruit  for  a  whole  year.  It 
thrives  only  in  rich,  flat  ground,  and  is  propagated  by 
suckers  from  the  roots. 

BANANA  TREE.    (Musa  sapientum.) 

It  differs  little,  from  the  plantain,  having  the  stalks 
marked  with  dark  purple  stripes  and  spots,  and  the  fruit  is 
shorter  and  rounder.  The  fruit  is  more  mellow,  and  is 
either  eaten  raw,  or  roasted,  in  fritters,  preserves,  marma- 
lade ;  and  the  fermented  juice  affords  an  excellent  wine. 
This  fruit,  according  to  Swinburn,  grows  in  the  open  air 
at  Reggio.  From  the  fibres  of  the  tree  of  the  Banana, 
cloth  and  cordage  are  made,  of  uncommon  strength. 

M.  Humboldt  has  calculated  that  the  same  ground  which 
will  produce  four  thousand  pounds  of  bananas,  will  only 
produce  thirty-three  pounds  of  wheat,  and  ninety-nine 
pounds  of  potatoes. 

AKEE  TREE.     (Blighia  sapida.)     Loudon. 

The  fruit  is  esteemed  in  the  West  Indies  as  rery  whole- 


ALLIGATOR  PEAR. BREAD  FRUIT.       349 

some  and  nourishing;  a  native  of  Guinea,  and  grows  from 
twenty  to  twenty-five  feet  high,  with  numerous  branches; 
leaves  like  the  ash,  alternate  and  pinnate.  The  fruit  is 
reddish  or  yellow,  the  size  of  a  goose  egg,  with  a  pulp  of 
a  grateful,  subacid  flavor.  It  is  propagated  in  a  rich  soil, 
from  seeds,  cuttings,  and  layers. 

ALLIGATOR   PEAR,     or   AVOCADO  PEAR.      (Laurus 
Per  sea.)     Loudon. 

It  grows,  in  the  West  Indies,  to  the  height  of  thirty  feet, 
with  a  large  trunk;  the  leaves  are  like  the  laurel,  of  a 
deep  green  ;  fruit  the  size  of  a  large  pear,  and  held  in 
great  esteem  where  it  grows.  The  pulp  is  pretty  firm,  and 
has  a  delicate,  rich  flavor  —  so  rich  and  mild,  that  most 
people  make  use  of  some  spice  or  pungent  substance  to 
give  it  poignancy  —  either  wine,  lime  juice,  but  mostly 
pepper  and  salt.  It  is  raised  from  seeds. 

ANCHOVY  PEAR.     (Grias  cauliftora.)     Loudon. 

This  is,  in  the  West  Indies,  an  elegant  tree,  rising  to  the 
height  of  fifty  feet ;  the  leaves  are  two  or  three  feet  long, 
and  oblong ;  the  fruit  is  oval,  the  size  and  shape  of  an 
alligator's  egg.  It  is  pickled  and  eaten  like  the  mango  of 
the  East  Indies,  which  it  greatly  resembles  in  taste.  It 
is  raised  from  the  stones,  and  grows  in  moist  bottoms  or 
shallow  waters. 

ARAUCANIAN   PINE,  or  PEHEUN, 

Is  by  some  supposed  a  new  genus ;  its  branches  form 
a  quadrangular  pyramid  ;  the  leaves  are  three  inches  in 
length,  heart-shaped,  hard,  and  shining;  its  fruit  attains 
the  size  of  a  man's  head,  and  in  taste  resembles  the  chest- 
nut. It  grows  in  Chili.  —  Ed.  Enc. 

BREAD   FRUIT.     (Artocarpus  incisa.) 

A  native  of  the  South  Sea  Islands,  where  it  attains  the 
size  of  the  oak  ;  the  leaves  alternate,  glaucous,  and  two  feet 
long.  The  whole  tree  and  its  fruit,  while  unripe,  abounds 
in  a  tenacious,  milky  juice.  The  fruit  is  the  size  and  shape 
of  a  child's  head,  with  a  rough  surface  and  thin  skin.  It 
is  eatable  to  the  core,  which  is  the  size  of  the  handle  of  a 
small  knife.  The  eatable  part  is  as  white  as  snow,  of  the 
30 


350  NEW    AMERICAN    ORCHARDIST. 

consistence  of  new  bread.  It  is  roasted  before  it  is  eaten. 
It  is  slightly  sweet,  and  its  taste  somewhat  insipid  at  first. 
Two  or  three  of  the  trees  of  the  bread  fruit  will  suffice  for 
a  man's  yearly  supply. 

Raised  from  seeds,  layers,  or  suckers. 

CASHEW   NUT.     (Anacardium.) 

A  native  of  the  East  and  West  Indies  and  of  the  Brazils. 
The  tree  grows  to  the  height  of  twenty  feet,  with  leaves 
like  a  walnut  in  form  and  odor ;  the  flowers  in  tufts,  and 
odoriferous.  The  fruit  is  in  size  like  an  apple,  of  a  white, 
yellow,  or  red  color ;  its  taste  like  a  cherry  —  most  of  them 
sweet  and  pleasant,  but  sometimes  sharp  and  astringent. 
The  expressed  juice  affords  a  fine  rough  wine,  and,  by  dis- 
tillation, a  spirit  superior  to  arrack,  rum,  or  brandy.  The 
seed  is  not  enclosed  in  the  fruit,  but  grows  on  its  summit ; 
it  is  kidney-shaped ;  its  hard,  rough,  black  shell  encloses 
a  large  kernel,  the  finest  in  the  world.  When  roasted,  they 
are  far  superior  to  pistachios  and  almonds,  and  ground 
with  cacao,  they  make  superior  chocolate.  From  the  trunk 
there  annually  exudes  often  ten  or  twelve  pounds  of  a  fine 
semi-transparent  gum,  similar  in  quality  and  equal  to  gum 
arabic.  The  tree  produces  fruit  the  third  year,  and  con- 
tinues productive  one  hundred  years. 

CACAO.     (Cacao  theobroma.) 

The  chocolate  tree  is  a  native  of  South  America,  and  of 
Mexico.  It  is  there  an  article  of  commerce,  next  only  to 
gold  and  silver.  The  tree  is  beautiful,  rising  from  sixteen 
to  twenty  feet  in  height;  it  resembles  the  cherry  tree  in 
its  form  and  its  leaves,  and  is  splendid  when  in  bloom. 
The  flowers  are  small,  scarlet  and  yellow.  The  fruit  is  an 
oval-pointed  pod,  enclosing  from  ten  to  thirty  compressed 
nuts,  an  inch  in  diameter,  enveloped  in  a  soft,  sweet  pulp, 
of  a  refreshing  taste.  When  ripe,  the  pulp  and  seeds  are 
separated  from  the  pod,  and  laid  on  platforms,  in  masses,  to 
sweat  for  two  days,  when  they  are  washed  and  dried  in  the 
sun.  The  fresh  fruit  of  the  chocolate  tree,  eaten  raw,  is 
highly  antiscorbutic ;  and  the  nuts,  when  roasted  and 
ground,  are  moulded  into  cakes  of  chocolate  —  a  highly- 
esteemed,  nutritious,  and  wholesome  food.  In  France, 
small  cakes  of  chocolate  sweetened  with  sugar,  and  of 


COFFEE. 


351 


various  forms,  are  prepared  for  eating  —  a  fine  and  nutri- 
tious article  of  food,  thus  rendered  portable,  and  in  great 
demand.  The  tree  is  raised  from  seeds  and  from  cuttings. 

COFFEE.     ( Coffea  Arabica. ) 

The  origin  of  this  tree  has  been  assigned  to  Arabia,  and 
by  some  to  Ethiopia.  An  evergreen  tree,  rising  from  eight 
to  eighteen  feet,  with  leaves  like  a  bay  tree,  or  laurel ;  the 
flowers  pure  white,  like  snow  ;  they  resemble  the  jasmine, 
and  have  a  fragrant  odor.  When  in  full  bloom,  they  re- 
semble trees  in  the  leaf  covered  with  snow.  The  fruit, 
which  is  produced  in  clusters,  is  a  drupe,  of  a  deep  red  color, 
resembling  a  cherry ;  the  pulp  of  a  sweetish,  unpleasant 
taste ;  it  encloses  two  berries.  The  pulp  is  separated  by 
a  fluted  roller  and  movable  breast  board,  and  by  washing ; 
when  dried,  the  inner  covering  or  skin  is  broken  by  a 
heavy  roller.  Coffee  should  be  roasted  moderately,  and  in- 
fused immediately  after.  Good  coffee  has  an  aromatic 
flavor,  and  is  deemed  wholesome ;  it  is  medicinal,  and 
when  used  immoderately,  causes  wakefulness. 

Coffee  may  be  cultivated  in  the  peninsula  of  Florida.  A 
climate  where  the  temperature  is  seldom  below  55°  is  most 
suitable ;  a  soil  on  gentle  declivities.  The  trees  may  be 
set  five  or  six  feet  asunder ;  they  begin  to  yield  good  crops 
at  three  years  of  age,  and  the  average  produce  of  a  tree  is 
two  and  a  half  pounds. 

The  consumption  of  coffee  is  very  great  in  Mohamme- 
dan countries,  and  especially  Turkey,  where  their  religion 
forbids  the  use  of  wine  and  spirituous  liquors.  In  our  own 
country,  its  consumption  is  already  very  great,  and  is  rapid- 
ly increasing ;  15,000  tons  we  now  annually  consume. 

In  Paris,  the  best  coffee  in  the  world  is  made  by  the  fol- 
lowing process.  This  is  the  celebrated  liquor  there  called 
cafe  au  lait.  The  coffee  is  generally  roasted  in  a  rotary 
cylinder,  over  a  small  furnace  of  charcoal,  and  usually  in 
the  open  air,  until  it  becomes  of  a  brown  cinnamon  color; 
it  is  then  turned  into  a  wooden  tray,  and  stirred  till  nearly 
cool.  The  pot  in  which  coffee  is  usually  made,  is  com- 
pound, and  formed  of  two  parts,  of  equal  dimensions;  the 
lower  pot  being  made  of  the  usual  form  ;  the  spout  being 
kept  covered  and  closed  during  the  process,  by  a  small 
cap,  thimble-formed.  The  upper  pot  is  nicely  fitted  to  the 


352  NEW    AMERICAN    ORCHAKDIST. 

top  of  the  lower  pot,  of  which  it  forms  a  lid  ;  it  is  pierced 
at  the  bottom  with  very  fine  holes,  and  thus  forms  a  fine 
strainer;  in  the  bottom  of  this  pot,  and  on  this  strainer,  the 
fresh  and  finely-ground  coffee  is  placed,  and  the  top  of  this 
pot  is  closed  by  the  insertion  of  a  shallow  tin  cup,  full 
of  larger  holes,  which  serves  for  a  coarser  strainer ;  and 
through  this,  either  boiling  water,  or,  most  commonly,  a 
strong  infusion  of  boiling  coffee,  is  poured,  which  has  been 
formed  by  boiling  the  grounds  of  the  former  day,  which 
had  still  retained  a  large  portion  of  their  original  strength ; 
thence  the  whole  fluid  slowly  and  gradually  descends  to 
the  lower  pot.  Thus  a  very  strong,  clear,  and  black  in- 
fusion is  prepared,  which,  on  being  brought  to  the  table, 
is  reduced  by  the  addition  of  at  least  an  equal  quantity  or 
more  of  boiling  milk ;  sugar  being  added  to  suit  the  taste. 
Nothing  can  be  more  fragrant  and  delicious  than  coffee 
thus  made. 


COCOA-NUT.     (Cocas  nticiferd.) 

A  native  of  the  East  and  West  Indies,  and  an  eminently 
useful  tree  to  the  inhabitants  of  those  countries.  It  rises 
with  a  straight  trunk  to  the  height  of  sixty  feet.  The 
leaves  issue  near  its  summit ;  they  are  from  twelve  to  four- 
teen feet  in  length,  with  numerous  alternate,  sharp-pointed 
leaflets.  The  flowers  grow  near  the  summit,  in  clusters ; 
the  fruit,  in  large  clusters  of  from  ten  to  twelve,  is  enveloped 
in  strong  husks;  it  is  a  drupe,  very  large,  ovate,  with  three 
sharp,  longitudinal  ribs ;  the  shell  is  a  hard,  brown,  bony 
substance,  almost  incorruptible ;  to  its  inner  surface,  the 
kernel  adheres,  which  is  white,  firm,  and  sweet.  While 
the  fruit  is  young,  its  capacious  centre  is  filled  with  a  milky 
liquor,  very  sweet,  agreeable,  and  wholesome ;  as  the  fruit 
grows  older,  the  milk  becomes  sharp  and  cooling,  and  is 
of  great  service  in  putrid  and  inflammatory  fevers,  and 
highly  antiscorbutic.  The  sap  drawn  from  the  trunk 
produces,  by  fermentation,  wine  and  vinegar,  and  by  dis- 
tillation, arrack.  The  husks  form  very  strong  and  elastic 
cordage  and  cables.  From  the  leaves  are  formed  baskets, 
brooms,  and  parasols,  mats,  hammocks,  sail-cloth,  &c. 
The  tree  is  raised  from  the  nuts,  planted  in  a  moist  soil 
There  is  a  small  but  very  excellent  variety,  not  larger  than 
a  walnut,  a  native  of  Chili. 


DURION. HAMMEA.  353 

DURION.     (Durio  zibethinus.)     Loudon. 

A  lofty  East  Indian  tree,  with  leaves  like  a  cherry,  the 
flowers  in  clusters  of  a  pale  yellow  color ;  the  fruit  the  size 
of  a  man's  head,  roundish  or  oblong  ;  it  resembles  a  rolled- 
up  hedgehog,  with  a  hard  skin  or  rind  ;  the  pulp  is  of  a 
creamy  substance,  of  a  delicate  taste.  Rumphius  says  it 
is  much  the  most  excellent  fruit  of  India.  Its  smell  is  at 
first  heavy  and  unpleasant,  but  those  accustomed  to  this 
fruit  consider  it  the  most  excellent  of  all. 

MANGO   TREE.     ( Mangifera  Indica.) 

A  large,  spreading  East  Indian  tree,  with  lanceolate, 
shining  green  leaves,  of  a  resinous  smell ;  the  fruit  is  a 
drupe,  kidney-shaped,  some  as  large  as  a  man's  fist ;  covered 
with  a  smooth,  softish,  pale  green,  yellow,  or  half-red  skin, 
and  containing  an  ovate,  woody,  fibrous,  compressed  nut 
or  stone,  within  which  is  an  ovate  kernel,  soft  and  pulpy, 
like  a  Damascene  plum.  "  When  ripe,  it  is  replete  with 
a  fine,  agreeable  juice.  It  eats  like  an  apple,  but  is  more 
juicy.  It  is  esteemed  very  wholesome,  and,  except  pine- 
apples, it  is  preferred  to  any  other  fruit  in  India." 

Raised  from  cuttings  or  from  seeds. 

MANGOSTAN.     (Garcinia  mangostana.)     Loudon. 

A  native  of  the  Molucca  Islands,  but  cultivated  in  Java 
and  Malacca.  An  elegant  tree,  rising  twenty  feet,  with  a 
parabolic  head,  a  taper  stem,  branching  like  a  fir  tree,  with 
oval  leaves  seven  or  eight  inches  long;  the  flower  like  a 
single  rose ;  the  fruit  round,  the  size  of  an  orange,  the 
shell  like  the  pomegranate;  the  seeds  are  disposed  like 
those  of  the  orange,  and  surrounded  by  a  soft,  juicy  pulp,  of 
a  rose  color,  of  a  delicious  flavor,  partaking  of  the  straw- 
berry and  the  grape,  and  esteemed  the  richest  fruit  in  the 
world.  It  is  wholesome  alike  for  those  in  health  or  in 
sickness. 

MAMMEA.     (Mammee  Americana.) 

A  native  of  the  Caribbee  Islands.  The  tree  grows  tall 
and  handsome  ;  the  leaves  are  oval,  shining,  of  a  coriaceous 
consistence;  the  flowers,  in  peduncles,  are  large,  white, 
of  a  sweet  odor ;  the  fruit  is  roundish,  of  the  size  of  an 


354  NEW    AMERICAN    ORCHARDIST. 

egg.  In  its  flavor  and  consistence,  it  is  not  unlike  an 
apricot.  It  is  eaten  either  in  its  raw  state  and  alone,  or  in 
slices  in  sugar  and  wine;  or  it  is  preserved  in  sugar. 

PALM   TREE,  or  DATE.     (Phoenix  dactylif era.) 

A  native  of  Syria,  Palestine,  Egypt,  and  the  other  warm 
countries;  it  there  rises  to  the  height  of  100  or  150  feet. 
In  Europe  it  grows  as  far  north  as  Geneva  and  Nice;  it 
flourishes  also  in  Spain.  No  tree,  perhaps,  is  more  useful 
for  its  fruits,  throughout  Barbary  and  Egypt,  the  deserts 
of  Northern  Africa,  and  Arabia.  The  fruit  is  an  oval  drupe, 
of  a  yellowish  color ;  the  pulp  soft,  saccharine,  of  a  vinous 
flavor ;  it  encloses  a  large,  oblong  stone.  The  date  con- 
stitutes an  important  article  of  food  in  many  countries. 
They  are  imported  in  a  half-dried  state.  A  strong  and  ex- 
cellent liquor  is  obtained  from  the  fruit  by  fermentation, 
which  is  much  used  in  Mohammedan  countries.  From  the 
fruit  also  palm  oil  is  made.  This  oil  is  used  as  a  substi- 
tute for  butter,  and  possesses  a  strong  and  agreeable  odor. 
The  tree  is  raised  from  seeds  and  suckers  ;  they  commence 
bearing  at  from  three  to  six  years  of  age.  The  timber  is 
eminently  useful,  and  almost  incorruptible. 

ROSE-APPLE.     (Eugenia.)     Loudon.     Bon  Jard. 
JAMROSADE.    E.  JAMBOS. 

A  tree  from  India,  rising  to  the  height  of  from  ten  to 
thirty  feet ;  leaves  long,  lanceolate,  and  shining  ;  the  flowers 
are  in  clusters,  of  a  yellowish  white  color ;  the  fruit  the 
size  of  a  hen's  egg,  with  the  taste  of  an  apricot,  and  of  the 
flavor  of  the  rose.  Some  are  white,  some  are  red,  and  some 
are  yellow. 

MALAY  APPLE.  (E.  Malaccensis.)  Another  species: 
the  tree  and  the  leaves  are  larger ;  the  fruit  is  ovate,  an 
inch  and  a  half  in  diameter,  fleshy,  with  a  sweet  odor,  like 
the  rose,  agreeable  to  the  taste  and  sight,  and  deemed 
wholesome.  Common  in  most  of  the  South  Sea  Islands. 
They  are  raised  from  seeds,  and  require  a  warm,  moist 
atmosphere. 

TAMARIND.     (Tamar Indus.)     Phillips. 

So  called  from  Tamar,  (Date,  in  Arabic.)  The  tamarind 
is  cultivated  in  Arabia,  Palestine,  Egypt,  and  the  East  and 


TRIPHASIA,    VARRONIA   PLUM.  355 

West  Indies.  The  tree  is  very  large,  with  spreading 
branches,  and  thick,  beautiful  foliage  ;  the  leaves  are  pin- 
nate, smooth,  oblong,  entire,  of  a  bright  green  ;  they  close 
at  night.  The  fruit  is  a  pod  from  two  to  five  inches  long, 
enclosing  from  two  to  five  seeds ;  the  outer  pod  is  thick, 
the  inner  as  thin  as  parchment,  enclosing  the  pulp,  which 
is  a  soft,  pulpy  substance.  The  fruit  may  be  preserved  in 
jars,  with  alternate  layers  of  sugar.  But  in  the  West  In- 
dies the  following  mode  is  adopted  :  The  ripe  fruit  is  taken 
out  of  the  pod,  and  placed  in  layers  in  a  cask  ;  and  the 
boiling  sirup  from  the  first  copper  in  the  boiling  house, 
just  before  it  begins  to  granulate,  is  poured  in  till  the  cask 
is  filled  ;  when  cool,  the  cask  is  headed.  ,. 

TRIPHASIA.     (Aurantiola.)    Hort.  Soc.  Cat. 

THREE-LEAVED  TRYPHASIA.    Limonia  trifoliata. 

The  fruit  resembles  a  small  orange,  and  is  aromatic.  It 
rises  to  a  compact  shrub  or  tree. 

VARRONIA  PLUM.     (Varronia  alnifolia.)    Hort.  Soc. 

Cat. 

This  fruit  resembles  a  small  plum.  It  grows  against  a 
south  wall,  (in  England.)  It  has  borne  fruit  in  the  Bo- 
tanic Garden  of  Madrid,  and  is  believed  to  be  a  native  of 
Mexico. 


APPENDIX. 


VEGETABLES. 
AN   ACCOUNT  OF  THE  MOST  USEFUL  KNOWN. 

IN   THREE   CLASSES. 

CLASS       I.     NUTRITIOUS  ROOTS. 

CLASS     II.     PULSE,  VEGETABLE  TOPS,  &c. 

CLASS  III.     SALADS,  PICKLES,  SAVORY   HERBS,  PRESERVES,  &c. 

A  part  of  the  article  on  vegetables  was  prepared  for  the  former 
edition ;  but  its  publication  was  then  given  up  for  the  time,  and 
the  materials,  so  far  as  prepared,  were  given  up  to  a  friend,  to  be 
transferred,  if  he  saw  fit,  to  another  publication.  I  have,  in  this 
article,  consulted  the  first  authorities. 

PREPARATION  OF  THE  SOIL. 

The  ground,  for  the  reception  of  fine  seeds  of  vegetables,  should 
be  broken  up  in  the  preceding  year,  and  well  manured  in  autumn, 
and  rendered  fine  in  spring  by  repeated  ploughing  and  harrowing 
or  raking.  Plough  and  manure  deep  for  deep-rooted  vegetables  ;  but 
manure  near  the  surface  only  for  all  others.  Potatoes  and  Indian 
corn  answer  well,  and  produce  large  crops,  in  ground  newly  broken 
up.  Very  fine  seeds  should  be  sown  in  a  newly-prepared,  fresh  soil, 
and  covered  only  a  quarter  of  an  inch  deep ;  larger  seeds  deeper  in 
proportion  to  their  size ;  and  the  ground  to  be  immediately  trodden 
hard,  or  rolled  with  a  heavy  roller.  This  enables  the  earth  to  preserve 
its  moisture  at  its  surface,  where,  at  the  same  time,  the  seeds  may  re- 
ceive the  necessary  degree  of  heat  from  the  sun,  and  vegetate  at  once, 
striking  root  downwards.  Fine  seeds,  if  sown  too  deep,  are  liable  to 
perish. 

HOT-BEDS. 

By  bringing  forward  many  kinds  of  vegetables  in  a  hot-bed,  and 
transplanting  as  soon  as  the  weather  becomes  sufficiently  warm,  you 
may  be  enabled  to  produce  ample  supplies,  of  many  kinds,  a  month 
earlier  than  in  the  open  ground,  many  of  our  finest  vegetables  being 
natives  of  the  tropical  countries. 

The  materials  for  the  formation  of  the  bed  may  consist  of  leaves, 
tanner's  bark,  or  fresh,  strawy  manure  from  the  horse  stable.  The 


CLASS    I. NUTRITIOUS    ROOTS.  357 

last  for  this  purpose  is  to  be  preferred ;  but  one  third  part  of  tan, 
mixed  with  two  thirds  of  manure,  makes  a  heat  less  violent,  and 
more  durable  than  manure  alone. 

A  frame  six  feet  square  is  composed  of  four  boards;  the  front 
board  a  foot  deep  ;  the  back  or  north  board  eighteen  inches.  This 
frame  is  covered  with  two  sashes,  formed  of  small,  cheap  glass,  five 
by  seven  inches.  The  sashes  may  be  provided  with  hinges  on  the 
back  side,  for  the  purpose  of  raising  the  front  and  giving  air  occa- 
sionally. The  surface  of  the  earth,  as  Mr.  Knight  has  recommended, 
should  be  inclined  towards  the  horizon  in  an  angle  of  15  degrees. 
Prepare,  therefore,  the  surface  of  the  earth  by  sinking  the  front  only 
to  the  required  depth,  and  of  a  width  and  length  exceeding  that  of 
the  frame.  The  manure  from  the  stable  is  now  to  be  built  up  on 
this  foundation  by  placing  successive  layers  of  manure,  with  a  fork, 
to  the  height  of  about  fourteen  of  fifteen  inches,  and  pressed  or 
trodden  gently  throughout,  its  surface  corresponding  in  its  inclina- 
tion with  its  earthy  foundation  ;  the  dimensions  six  inches  wider  on 
every  side  than  the  frame.  On  this  the  frame  is  placed,  and  cov- 
ered with  the  sashes,  and  in  about  two  or  three  days,  if  the  weather 
is  pleasant,  cover  the  surface  with  rich  loam  from  seven  to  twelve 
inches  deep,  and  again  put  on  the  lights.  If  the  excess  of  heat  and 
fermentation  is  too  great,  raise  the  glasses  a  little  in  front,  and  when 
the  earth  is  of  the  right  temperature,  or  in  about  ten  days  from  the 
commencement,  plant  your  early  cucumber,  radishes,  lettuce,  cab- 
bages, &c.  &c. ;  and  as  these  increase  in  size,  they  may  be  trans- 
planted either  to  the  open  ground  or  into  other  hot-beds,  and 
allowed  more  space,  and  thence  to  the  open  field.  In  cold,  wet 
weather,  the  sides  may  be  protected  by  straw  or  litter  placed  around 
them;  and  the  heat  may  be  renewed  by  cutting  down  square  the 
outside,  and  piling  fresh  manure  around  the  sides  and  the  frame. 
The  hot-bed  should  be  prepared  in  March,  and  made  ready  by  the 
end  of  winter. 


CLASS   I.  —  NUTRITIOUS   ROOTS. 


1.  ARACHIS   HYPOG-EA,  or  GROUND  NUT. 

An  annual  plant,  with  long,  trailing  stalks.  A  native  of  Mexico, 
but  now  cultivated  in  the  West  Indies  for  its  nuts,  which  are  oblong, 
and  grow  beneath  the  surface.  These  are  used  by  the  negroes  as 
food.  But  in  France  they  are  now  cultivated  for  the  abundance  of 
the  oil  they  produce.  This  is  said  to  be  equally  as  valuable,  for  the 
table  and  other  purposes,  as  the  oil  of  olives,  and  superior  to  that 
for  burning.  A  bushel  of  the  nuts  produces  by  cold  expression  a 
gallon  of  oil ;  but  more  may  be  produced  by  heat,  but  of  a  quality 
inferior. 

2.  ARRACACHA,  of  the  order  of  Umbdliferce. 

A  plant  from  South  America,  which  some  have  supposed  may 
supersede  the  potato.  Its  main  root  divides  into  four  or  five  large 


358  APPENDIX. 

prongs.  It  is  cultivated  at  Santa  Fe  and  Caraccas,  and  is  light, 
starchy,  and  wholesome.  It  is  said  to  thrive  best  in  the  elevated 
regions  of  mountains,  where  the  medium  heat  does  not  exceed  60°. 
It  deserves  trial  with  us. 

3.  ARROW   ROOT.    Maranta. 

A  perennial  plant,  a  native  of  South  America.  The  roots  are 
tdtierous,  jointed,  and  produce  a  starch,  one  of  the  most  nourishing 
of  vegetable  substances,  and  useful  in  medicine.  Its  successful  cul- 
tivation  has  been  introduced  in  the  Southern  States.  It  requires  a 
light,  rich  soil,  and  is  propagated  by  dividing  at  the  root.  It  is  very 
productive,  for,  according  to  Mr.  Russell,  from  two  small  tubers 
twelve  bushels  we're  produced  in  two  seasons  at  St.  Helena. 

4.  BEET.    Seta. 

An  annual  plant,  a  native  of  the  south  of  Europe.  The  leaves 
are  long,  thick,  and  succulent;  the  toot  large,  of  a  tuberous  or  con- 
ical form,  and  sweet  taste. 

I  shall  describe  the  beet  under  three  heads  :  — 

1st.   Those  whose  roots  oftly  are  used  for  culinary  purposes. 

2d.  Poirr.es,  or  those  whose  tops  constitute  the  main  part  which 
is  used  in  cookery. 

3d.   Beets  for  forage  of  domestic  animals,  or  for  sugar. 

I.    BEETS. 

1.  Early  Blood  Turnip-Rooted. 

2.  Early  Dwarf  Blood. 

3.  Long  Blood  Beet. 

4.  Early  Orange,  or  Yellow  Turnip-Rooted. 

5.  Early  White  Scarcity. 

No.  1  is  of  fine  quality,  and  is  deemed  earliest ;  it  will  grow  in  thin 
soils,  and  the  tops  are  valuable  for  greens.  No.  3  is  the  most  val- 
uable for  the  main  crop.  The  roots  of  these  varieties  are  a  superior 
class  of  vegetables  for  boiling  ;  they  are  also  used  as  salads,  and  form 
a  highly-esteemed  pickle.  For  an  early  crop,  sow  as  early  in  April 
as  the  ground  will  admit,  and  from  thence  to  the  early  part  of  June 
for  the  winter  crop ;  in  rows  a  foot  asunder,  and  four  inches  apart  in 
the  row. 

II.     POIREKS. 

6.  Sir  John  Sinclair's  Beet,  or  Swiss  Chard. 

7.  Green  Beet. 

The  Swiss  Chard  has  leaves  nearly  three  feet  long;  the  stalks  are 
remarkably  large,  long,  white,  tender,  and  succulent.  They  are 
boiled  like  asparagus,  and  the  leaves  like  spinach.  It  is  much  used 
in  Switzerland  and  in  France,  furnishing  a  very  superior  article  for 
greens  during  summer.  No.  7  is  used  for  soups  and  stews. 

in.      BEETS    FOR  FORAGE  OR    THE    FOOD  OF  DOMESTIC  ANIMALS, 
AND    FOR    SUGAR. 

8.  Mangel  Wurtzel,m  Disette,  or  Scarcity. 

9.  French  Sugar  Beet,  or  White  Silesian. 

Both  these  varieties  grow  about  half  way  out  of  ground,  and  of 
extraordinary  size.  For  these  reasons  they  are  peculiarly  calculated 


CLASS    I. NUTRITIOUS    ROOTS.  359 

for  being  raised  in  large  quantities,  as  food  for  horses,  cattle,  &c , 
both  kinds  producing  enormous  crops.  In  1824>  Messrs.  T.  &  H. 
Little,  of  Newbury,  Mass  ,  raised  on  a  single  acre  a  crop  of  mangel 
wurtzel  weighing  74,518  Ibs.  The  ground  should  be  thrown  in 
ridges  two  feet  asunder  by  back  furrowing,  the  top  being  levelled, 
the  seed  sown  and  covered  two  inches  deep,  and  the  ground  well 
rolled  ;  the  plants  being  finally  left  a  foot  asunder  in  the  row.  Man- 
gel wurtzel,  according  to  the  analysis  of  Sir  Humphrey  Davy,  con- 
tains more  nourishment  than  carrots,  and  late  experiments  seem  to 
have  proved  it.  No.  9  is  the  kind  recommended  by  M.  Achard  as 
the  best  of  all  for  sugar ;  great  quantities  of  sugar  are  made  in 
France  from  this  root,  and  the  refuse  affords  a  most  nourishing  and 
fattening  food  for  horses,  cattle,  and  swine.  All  kinds  of  beets 
should  be  gathered  before  hard  frosts  commence  ;  wring  off  the  tops 
and  lay  them  in  conical  piles,  cover  first  with  leaves  and  then  with 
earth,  and  before  winter  sets  in,  remove  them  to  the  cellar. 

5.  BITTER  ROOT.     Racine  Amere. 

A  new  plant,  found  growing  in  the  valley  of  the  Columbia  River, 
in  form  resembling  a  carrot.  It  is  used  as  an  article  of  food  by  the 
Indians  and  hunters,  and  although  not  very  pleasant  to  the  taste,  its 
use  as  food  is  considered  by  them  as  very  conducive  to  health. 

6.  BREAD    ROOT.     Psoralea  esculenta. 

A  southern  perennial  plant,  a  native  of  Missouri.  Its  roots  are 
eaten  like  those  of  the  potato,  and  with  cultivation  produce  abun- 
dant crops. 

7.  CAMMAS. 

A  new  species  of  plant,  found  growing  in  the  valley  of  the  Co- 
lumbia River;  a  truncated  root,  which  grows  in  moist,  rich  land,  in 
the  form  of  an  onion.  It  is  first  roasted,  then  pounded,  and  made 
into  loaves,  like  bread,  and  has  a  liquorice  taste.  An  article  of  food 
of  great  importance  to  the  Indians. 

8.  CARAWAY.     Carum  carvi. 

A  hardy  biennial  plant,  rising  three  or  four  feet  in  height.  The 
seeds  are  used  in  confectionary,  cakes,  &,c.,  and  to  flavor  alcohol. 
They  are  esteemed  the  finest  of  stomachics  and  carminatives.  The 
roots  are  long  and  tuberous  or  conical,  and  esteemed  even  more 
delicious  than  the  parsnip,  and  fully  equal,  on  all  accounts,  even  to 
Scorzonera.  Cultivation  the  same  as  for  carrots,  which  see. 

9.  CARROT.     Daucos  carota. 

A  hardy  biennial,  rising  to  the  height  of  three  or  four  feet ;  the 
roots  long  and  conical.  They  are  boiled  with  meat  and  fish,  and  used 
in  stews  and  soups.  They  are  excellent  food  for  horses  and  cattle, 
being  but  little,  if  any,  inferior  to  mangel  wurtzel. 

1.  Early  Short  Orange,  (for  forcing.)      4.    Purple. 

2.  Early  Horn.  5.    White  Jlltringham. 

3.  Long  Orange.  6.    Lemon. 

No.  2  is  fine  for  the  table.  No.  3  is  fine  for  the  table,  and  suitable 
for  the  main  crop.  The  Purple  is  highly  prized  in  the  West  Indies. 
The  Altringham  and  Lemon  are  the  suitable  kinds  to  raise  for  horses 


360  APPENDIX. 

and  cattle,  from  the  very  great  crops  they  produce.  The  Altringham 
or  White  Carrot  is  a  new  Belgian  variety,  of  fine  quality,  and  the  most 
productive  of  all ;  soWn  in  April  or  May,  in  rich,  sandy  loam,  in  rows 
a  foot  asunder,  the  plants  being  left  four  inches'  distance  in  the  row. 
Bury  the  seeds  half  an  inch  in  depth,  and  roll  the  ground.  Gather 
in  the  crops  as  soon  as  the  first  hard  frosts  commence,  and  house 
them  before  winter,  in  warm  cellars. 

10.     COWISH. 

A  new  species  of  plant,  or  biscuit  root,  found  growing  on  dry  land 
in  the  valley  of  the  Columbia  River ;  its  size  that  of  a  walnut,  but 
sometimes  larger.  In  taste  it  resembles  the  sweet  potato,  and  is 
prepared  for  food  by  the  same  process  as  the  cammas,  in  which  state 
it  is  a  tolerable  substitute  for  bread. 

S.S.    11.     GINGER. 

An  herbaceous  perennial  plant,  a  native  of  the  East  Indies  or  the 
Western  World ;  cultivated  in  New  Spain,  but  especially  in  Jamaica, 
to  a  great  extent-  The  stalks  rise  like  reeds  to  the  height  of  two 
and  a  half  feet ;  the  leaves  narrow  and  lanceolate  ;  the  roots  creep- 
ing, in  tuberous  joints.  In  autumn  the  soundest  roots  are  scraped 
clean,  and  carefully  dried  in  the  sun.  But  the  poorest  roots  are 
scalded  previously  to  drying.  Ginger  forms  the  finest  preserve  in 
the  world.  For  this  purpose,  they  are  dug  as  soon  as  the  stalk  has 
risen  six  inches ;  these,  being  scalded  and  peeled,  are  washed  in 
cold  water,  and  steeped  during  three  days,  the  water  being  often 
changed  ;  they  are  then  preserved  in  sugar,  and  placed  in  jars. 

GINGER  SIRUP.  A  most  superior  and  useful  sirup  is  made  of 
ginger.  The  dried  roots,  being  broken  into  small  pieces  in  a  mortar, 
are  steeped  in  water  over  night.  In  the  morning,  increase  the 
quantity  of  water  to  two  gallons,  and  boil  down  to  seven  pints ; 
when  settled,  strain  it  through  a  fine  strainer,  and  to  every  pint  of 
liquor  add  a  pound  of  sugar ;  then  boil  an  hour,  and  scum  it  well ; 
and  when  cold  it  is  to  be  bottled. 

12.  LEEK.    Allium  porrum. 

1.   Large  Scotch.  2.   London. 

A  species  of  onion.  Its  uses  and  cultivation  are  much  the  same. 
Sow  in  April  or  May.  As  the  plants  approach  maturity,  cover  the 
bulbs  with  earth,  to  blanch,  and  give  them  a  sweet  flavor. 

13.  LIN-KIO.     Ed.  Enc. 

A  species  of  Water  chestnut,  which  grows  in  China ;  of  a  cool- 
ing and  agreeable  taste.  It  is  sometimes  sold,  like  filberts,  in  a 
green  state ;  sometimes  dried,  powdered,  and  made  into  soup,  and 
sometimes  baked  in  the  oven  with  sugar  and  honey.  They  sow 
the  seeds  at  the  end  of  autumn,  in  the  shallowest  places  of  ponds 
and  rivers,  in  a  south  exposure. 

14.  ONION.    Alliumcepa. 

1.  White  Portugal.  4-    Tree  Onion. 

2.  Yellow  or  Straw  Color.  5.   Potato  Onion. 

3.  Large  Red. 

The  White  and  Yellow  are  esteemed  superior  to  the  Red  onion. 


CLASS    I. NUTRITIOUS    ROOTS.  361 

The  Tree  onion  is  a  perennial,  producing  bulbs  on  the  summit  of 
its  stalks,  which  are  valuable  for  pickling  or  other  uses;  it  is  propa- 
gated from  the  bulba  of  its  tops  or  roots.  »$oXr  the  seeds  of  onions, 
from  the  tenth  of  April  to  the  first  of  May,  in  rows  a  foot  asunder, 
the  plants  finally  to  be  thinned  to  two  inches  apart,  the  seeds  to  be 
covered  one  fourth  of  an  inch,  and  the  ground  rolled.  For  an  early 
crop,  sow  early  in  autumn,  and  protect  during  winter  by  a  covering 
of  litter.  Another  is  the  mode  recommended  by  Mr.  Knight  for 
producing  very  large  and  early  crops ;  it  consists  in  sowing  the 
seeds  very  thick,  upon  poor  ground,  and  beneath  the  shade  of  trees. 
These  grow  only  to  the  size  of  peas  the  first  season,  when  they  are 
taken  up  and  dried,  and  planted  the  following  spring.  The  Potato 
onion  is  very  hardy,  mild,  productive,  and  exceedingly  early.  It  is 
raised  only  by  planting  the  bulbs.  Plant  the  bulbs,  early  in  April, 
in  rows  a  foot  asunder,  and  eight  inches  apart  in  the  row,  an  inch 
deep.  Earth  them  up  as  they  grow ;  they  reproduce  in  large  clus- 
ters. Onions  should  be  garnered  as  early  in  autumn  as  the  tops 
decay,  and  dried  and  preserved  in  a  dry  place,  secure  from  frost. 

In  the  valley  of  the  Columbia  River,  a  new  species  of  onion  has 
been  discovered,  which  produces  a  beautiful  red  flower ;  it  some- 
times grows  on  volcanic  scoria,  where  no  other  vegetable  is  found. 

15.  OXALIS   CRENATA.    London. 

An  ornamental  plant,  a  perennial,  a  native  of  Chili,  and  there 
lately  discovered  by  Douglas.  The  flowers  are  beautiful,  of  a  yel- 
low color,  and  in  umbels ;  the  stalks  and  leaves  are  succulent,  of 
an  acid  taste,  and  useful  as  salads;  the  roots  or  tubers  are  pro- 
duced in  clusters;  their  taste,  when  boiled,  somewhat  resembles  a 
chestnut.  They  are  raised  from  the  tubers,  and  are  extraordinary 
productive,  and  as  easy  to  cultivate  as  the  potato,  and  decidedly  su- 
perior in  flavor.  They  require  a  rich  soil,  and,  like  the  potato,  they 
are  stored  during  winter  in  cellars. 

16.  PARSNIP.    Pastinaca  saliva. 

1.    Guernsey  Parsnip.  2.    Common  Parsnip. 

The  parsnip  is  a  biennial  plant ;  the  root  is  very  long  and  conical ; 
a  delicious  and  sweet  food  when  boiled  for  the  table.  A  superior 
food  for  cattle.  Cows  fed  on  parsnips  yield  milk  in  great  abundance, 
and  of  extra  quality. 

The  Guernsey  is  an  improved  variety.  Sow  the  seeds  in  April,  in 
rows  a  foot  asunder,  and  thin  the  plants  to  three  inches'  distance  in 
the  row.  On  rich  lands  1,000  bushels  per  acre  have  been  pro- 
duced. 

S.  S.     17.     PEE-TSEE.     Ed.  Enc. 

A  species  of  Water  chestnut,  which  grows  only  in  the  southern 
provinces  of  China,  in  shallow  rivers  and  ponds,  with  leaves  like  a 
bulrush,  and  hollow  like  the  stalk  of  an  onion;  its  fruit  in  the  cap- 
sule of  its  root,  like  the  husk  of  a  chestnut 

18.     POTATO.     Solarium  tubcrosum. 

A  perennial  plant,  a  native  of  South  America.  The  varieties  are 
innumerable.  Where  great  crops  are  desired,  plant  the  potatoes  in 
shallow  furrows,  three  feet  asunder.  Or,  in  ploughing,  plant  in 
rows,  in  every  alternate  furrow.  Choose  the  most  productive  and 

31 


362  APPENDIX. 

best  kinds ;  cut  the  largest  in  two  or  four  pieces.  Plant  at  the 
rate  of  twenty  bushels  to  the  acre,  according  to  the  state  of  the 
ground  and  the  productiveness  of  the  kind ;  sometimes  twenty-five 
bushels  to  the  acre  are  required,  more  being  generally  lost  by  an  ill- 
judged  parsimony  in  the  first  instance  than  by  overstocking  the 
ground. 

But  the  precise  quantity  depends  on  various  circumstances ; 
six  or  seven  hundred  bushels  to  the  acre  is  not  unusual.  Never 
earth  up  potatoes.  Potatoes  afford,  in  some  cases,  a  large  portion  of 
starch ;  and  this  starch,  by  some  slight  alteration,  may  be  converted 
into  nearly  its  own  weight  of  sugar.  Plant  from  April  to  the  last 
of  July,  near  the  surface;  cover  three  inches;  hoe  twice  or  thrice. 

19.  ROCAMBOLE.     Mlium  scorodoprasum. 

A  hardy,  bulbous,  perennial  plant,  of  the  onion  or  garlic  species ; 
the  root  resembling  the  latter,  but  of  more  delicate  flavor.  Its  cul- 
tivation is  not  much  unlike  that  of  the  onion. 

20.  SALSAFY,    or    VEGETABLE    OYSTER.       Tragopogon 
porrifolius. 

A  hardy  biennial,  producing  beautiful  flowers  of  a  fine  blue  color; 
the  root  long  and  tapering  or  conical,  of  a  white  color  and  sweet 
taste.  The  outer  rind  being  scraped  off,  they  are  steeped  in  vinegar 
to  extract  the  bitter  taste,  then  boiled  or  stewed  like  parsnips.  Sow 
the  seeds  in  April,  and  manage  the  same  as  for  parsnip. 

21.  SALSJLLA.     Edible  alstrameria. 

A  very  beautiful  herbaceous  plant,  a  native  of  Peru.  Its  roots  are 
eaten  like  the  potato.  It  is  cultivated  in  the  West  Indies,  and  may 
answer  well  in  many  parts  of  our  country. 

22.  SCORZONERA.     Scorzonera  Hispanica. 

A  perennial  plant,  a  native  of  Spain.  The  root  is  small  and 
tapering.  Prepared  by  steeping  in  vinegar,  as  directed  for  salsafy  ; 
and  boiled  and  stewed,  it  is  an  excellent  vegetable.  Sow,  as  for 
parsnips,  in  April,  but  allow  less  distance. 

23.  SHALLOTS.     Mlium  ascalonicum. 

'  A  species  of  onion,  the  bulbs  compound,  like  those  of  garlic.  A 
hardy  perennial  plant,  a  native  of  Ascalon  and  of  Palestine.  It  is 
used  to  give  flavor  to  roast  beef  gravies,  and  beefsteaks,  &c.,  also  to 
give  a  flavor  to  pickles.  They  are  cultivated  by  division  of  the 
bulbs.  Mr.  Knight  directs  to  place  the  bulbs  on  tjie  surface  of  a  rich 
soil,  the  mould  being  raised  for  support  on  either  side.  As  soon  as 
firmly  rooted,  the  earth  is  removed  to  the  bottom  of  the  bulbs,  and 
they  are  at  once  well  watered,  and  thus  growing  wholly  on  the  sur- 
face, they  soon  assume  the  size  and  form  of  onions;  the  crop  is  thus 
rendered  more  abundant,  and  the  quality  greatly  improved. 

24.  SKIRRET.     Sium  sisarum. 

A  perennial  plant,  a  native  of  China.  Its  roots  are  tuberous 
and  branching.  When  boiled,  stewed,  or  fried,  with  butter,  pep- 
per, &c.,  its  flavor  is  sweet  and  agreeable.  .Sow  the  seeds  in  April 
or  May,  and  cultivate  as  for  salsafy  or  parsnip. 


CLASS    I. NUTRITIOUS    ROOTS.  363 

25.  SWEET  POTATOES,  or  CAROLINA   POTATO.     Con- 
volvulus batatas. 

A  tender  perennial  plant,  a  low,  creeping  vine,  a  native  of  the 
Southern  States.  The  roots  are  long  tubers,  of  a  white  or  red  color  ; 
when  boiled,  baked,  or  roasted,  they  are  of  a  sweet,  agreeable  taste, 
and  form  a  nourishing  and  wholesome  food.  It  is  raised  from  slips 
of  the  roots.  The  sweet  potato  is  often  cultivated  as  far  north  as 
Boston ;  the  slips  are  usually  procured  from  New  Jersey,  as  they  are 
difficult  to  preserve,  except  in  dry,  warm  chambers,  secure  from  frost 
These  are  placed  vertically  in  a  hot-bed  in  April.  When  sprouted, 
they  are  transplanted  to  the  open  field,  in  a  dry,  warm  situation,  to  a 
sandy,  but  well-manured  soil ;  they  are  placed  in  elevated  hills,  six 
feet  asunder  each  way.  The  vines,  as  they  extend,  must  not  be  suf- 
fered to  strike  root. 

26.  TARO. 

A  bulbous-rooted  plant,  of  the  genus  arum,  a  native  of  the  valley 
of  the  Columbia  River.  It  is  planted  in  hills, and  cultivated  in  the 
manner  of  rice,  on  ground  so  situated  as  to  be  partially  flooded 
with  water.  It  comes  to  maturity  in  eight  or  ten  months  from  the 
time  of  planting.  To  prepare  them  for  food,  they  are  roasted ;  they 
then  become  a  substitute  for  bread ;  or  they  are  made  into  poi,  by 
pulverizing  and  converting  them  to  a  paste. 

27.  TRAPA  NATANS.    Neill. 

This  plant  grows  in  ponds,  and  is  eaten  like  the  chestnut.  The 
canal  of  Versailles  is  covered  with  the  plant,  and  the  root  is  some- 
times served  up  at  table. 

28.  TURNIP.     Brassica  rapa. 
A  hardy  biennial  plant. 

1.  Early  White  Dutch.  5.  Yellow  Stone. 

2.  Early  Stone.  6.  Yellow  Maltese. 

3.  White  Flat.  7.  Long  Yellow  French. 

4.  Large  English  Norfolk.  8.  Yellow  Aberdeen. 

9.    Ruta  Baga,  Russian,  or  Yellow  Swedish. 

Turnips  may  be  sown  broadcast ;  very  early  for  the  early  crop ; 
as  late  as  midsummer  for  the  late  or  main  crop ;  or,  they  may  be 
sown  in  rows  at  distances  proportioned  to  their  sizes.  No.  1  is  es- 
teemed the  best  for  an  early  crop.  Nos.  5,  6,  and  8,  are  new  varie- 
ties, of  superior  quality,  of  a  rich  taste,  and  fine  for  keeping.  No.  9 
is  also  of  a  fine,  rich  quality,  retaining  all  its  goodness  to  a  late  period 
in  spring.  This  kind  produces  enormous  crops,  and  is  a  valuable 
article  of  winter  food  for  cattle.  No.  7  is  a  very  superior  new  kind, 
from  Teltow,  near  Brandenburg,  of  small  and  slender  form  ;  those 
sown  at  midsummer  keep  till  spring,  and  are  of  great  excellence, 
whether  stewed,  or  cooked  by  other  modes.  The  best  for  the  table 
are  raised  in  poor  ground;  some  have  a  skin  of  a  coal  black  color. 

29.  WAPPATOO.     Sagittifolia. 

A  bulbous  root,  a  new  species  of  the  arrowhead,  which  is  found 
only  in  the  valley  of  the  Columbia  River,  below  the  Cascades.  It 
grows  in  shallow  lakes,  and  in  marshes  covered  with  water.  When 
roasted,  it  becomes  soft,  and  is  then  both  a  palatable  and  nourishing 


364  APPENDIX. 

food,  and  is  much  used  by  the  Indiana  as  an  article  of  trade.  The 
Indians  search  for  the  roots  with  their  feet,  and  these,  being  extracted 
by  their  toes,  rise  to  the  surface  of  the  water. 


S.  S.     3O.     YAM.     Dioscorea 

A  climbing  plant, 
roots  are  very  large,  flattened,  sometimes  palmated.  It  is  boiled  or 
roasted  like  the  potato,  and  is  wholesome,  palatable,  and  nutritious. 
The  flower  is  also  used  for  puddings  and  bread.  D.  alata  is  equally 
cultivated;  its  root  is  three  feet  long,  and  often  weighs  thirty  pounds. 
Of  both  kinds  there  are  numerous  varieties. 


CLASS  II.— PULSE,   VEGETABLE  TOPS,  &c. 


31.     ARTICHOKE.     Cynara  scolymus. 

A  native  of  Italy  and  the  south  of  France.  The  Globe  artichoke  is 
preferred.  The  flower  heads,  after  the  bristles  or  choke  is  removed, 
and  while  in  an  immature  state,  are  boiled  in  water,  with  a  little 
salt,  till  tender,  and  thus  eaten ;  sometimes  they  are  fried,  and  used  in 
ragouts ;  and  while  very  young,  they  are  used  as  salads ;  at  other 
times,  they  are  pickled.  This  is  not  the  Jerusalem  artichoke,  which 
is  a  native  of  Brazil.  It  is  a  perennial,  and  is  propagated  by  offset 
suckers,  separated  in  April,  and  three  or  four  are  planted  in  a  hill ; 
the  hills  in  rows  four  feet  asunder,  and  two  feet  distance  in  the  row, 
in  a  deep,  rich  soil.  They  require  to  be  slightly  protected  by  litter 
in  winter. 

32-    ASPARAGUS.    Asparagus  officinalis. 

A  perennial  plant  of  the  most  hardy  description.  The  young 
sprouts  are  delicious  food  boiled. 

1.  Large  Early  Dutch.  3.    Graresend. 

2.  Battersea.  4.   Large  White  Reading. 

Sow  the  seeds  an  inch  deep,  in  spring,  and  when  the  plants  are 
a  year  or  two  old,  plant  them  in  rows  fifteen  inches  asunder,  and  a 
foot  apart  in  the  row,  in  a  soil  made  exceedingly  rich,  to  the  depth 
of  ten  inches.  The  asparagus,  in  its  native  state,  is  a  dwarfish  plant, 
with  fibrous  roots,  which  do  not  go  deep ;  but  to  be  raised  in  its 
greatest  perfection,  and  of  a  large  size,  the  ground  must  not  only 
be  made  rich  at  first,  but  kept  so  by  being  covered  every  autumn 
with  a  coat  of  manure,  which  is  to  be  forked  in  very  early  in 
spring. 

33.     BEANS.    Phaseolus. 

An  annual  plant  or  vine  ;  a  native  of  the  warm  latitudes.  It 
rises  from  two  to  ten  feet,  the  stalk  thick  and  angular,  the  leaves 
pinnate ;  the  flowers  of  fragrant  odor ;  the  seeds  large,  ovate,  flat 
tened  —  enclosed  in  a  long  pod. 


CLASS  II.  PULSE,  VEGETABLE  TOPS.     365 

I.     ENGLISH   DWARFS. 
1.    Broad  Windsor.  5.    Horse. 

2    Early  Mazagan.  6.    Sword  Long  Pod. 

3.    Green  Nonpareil.  7.    Dwarf  Bonurista. 

.  4.   Heligoland. 

These  are  gathered  and  shelled  when  green.  Sow  them  in  rows 
three  feet  asunder,  and  three  inches  in  the  row,  and  two  inches  deep, 
in  a  dry  soil,  as  early  in  April  as  the  ground  will  answer,  after  the 
hard  frosts  are  over.  No.  7  is  said  to  be  one  of  the  most  productive 
and  finest  of  Bush  beans. 

II.     KIDNEY   DWARFS,    OR    STRING   BEANS. 

8.  China  Dwarf.  13.    Early  White  Cranberry. 

9.  Mohawk.  14.    Red  Cranberry. 

10.  Marroto,  or  Thousand-to-One.     15.    Large  White  Kidney  Dwarf. 

11.  Early  Quaker.  16.    Early  Yellow  Six- Weeks. 

12.  Early  Yellow  Cranberry. 

The  China  Dwarf  is  the  earliest;  the  Mohawk  is  early  and  very 
hardy  ;  the  Marrow,  or  Thousand-to-One,  is  early,  and  long  in  bear- 
ing, the  pods  remarkably  tender,  and  the  finest  of  all  string  beans. 
Soil  and  distance  the  same  as  English  Dwarfs ;  sown  from  the  first 
to  the  last  of  May. 

III.       POLE    OR    RUNNING   BEANS. 

17.  Large  White  Lima.  22.  While  Dutch  Case  Knife. 

18.  Small  White  Lima,  or  Saba.  23.  Red  Cranberry. 

19.  Large  Scarlet  Runners.  24.  White  Cranberry. 

20.  Large  White  Dutch  Runners.  25.  Yellow  Cranberry. 

21.  London  Horticultural.  26.  Prolific  Lima. 

No.  23  is  a  new  kind,  from  South  America ;  from  the  extreme 
tenderness  of  its  pods,  it  is  a  superior  string  bean.  Nos.  23  and  24 
are  valuable  string  and  shell  beans.  No.  21  is  a  productive  bearer 
and  excellent  shell  bean.  Nos.  17  and  18  are  unrivalled  in  their 
flavor  as  shell  beans  only.  No.  26  is  said  to  be  the  best  of  all  beans, 
and  fully  equals  the  Lima,  but  hardier.  Plant  as  soon  as  the  ground 
will  answer,  in  May  or  the  last  of  April,  in  hills  four  feet  asunder, 
and  ten  beans  in  a  hill.  Plant  the  Lima  beans  10th  of  May. 

34.  BORECOLE.     Brassica  oleracea,  var.  sabettica. 

A  species  of  kale,  or  cabbage,  of  the  most  hardy  description.  The 
head  open,  the  leaves  wrinkled  or  curled.  The  crown,  or  centre, 
when  ameliorated  by  frost,  is  cut  and  boiled  ;  they  are  extremely 
delicate,  tender,  and  sweet.  Sow  the  seeds  in  April  and  May,  and 
manage  as  cabbages.  Before  winter,  transplant  to  trenches,  and 
cover  with  straw  for  winter  use.  The  stalks  planted  in  spring  pro- 
duce delicious  sprouts. 

35.  BROCCOLI.     Brassica  oleracea,  var. ;.  botrytis,  subvar. 

1.  Early  Purple.  4.    White  Cape,  or  Cauliflotcer. 

2.  Early  White.  5.    Brimstone,  or  Portsmouth. 

3.  Large  Purple  Cape. 

A  biennial  plant,  much  resembling  the  cauliflower;   one  of  the 
finest  luxuries  of  the  garden  ;  the  heads  are  boiled  and  eaten  with 
31* 


366  APPENDIX. 

butter,  or  the  gravy  of  meat.  The  Portsmouth  is  very  large ;  the 
Large  Purple  Cape  is  very  fine.-  Sow  in  April  and  May,  in  a  very 
rich  soil,  in  rows  two  feet  asunder,  and  two  feet  in  the  row,  several 
seeds  together,  and  tread  the  ground  very  hard.  Leave,  finally,  but 
a  single  plant  in  a  place.  Hoe  frequently,  but  shallow,  and  earth 
once.  They  flower  from  August  to  late  in  autumn. 

36.  BRUSSELS  SPROUTS.  Brassicaoleracea,v.;sabauda.,s\ibv. 
A  delicate  species  of  cabbage,  which  rises  three  or  four  feet  in 

height.  Small  heads,  an  inch  or  two  in  diameter,  issue  from  the 
base  of  the  leaves ;  these,  after  being  duly  ameliorated  by  frost, 
form  a  delicate  article  when  boiled.  Protected  during  winter,  they 
furnish  fine  sprouts  in  spring.  Sow  in  May,  and  cultivate  as  for 
cabbages. 

37.  CABBAGE.     Brassica. 

1.  Early  York.  10.  Pancalier  Savoy. 

2.  Early  May.  11.  Large  Bergen,  or  Great  American. 

3.  Early  Low  Dutch,  12.  Large  Late  Drumhead. 

4.  Early  Battersea.  13.  Large  Scotch. 

5.  Early  Sugar  Loaf.  14.  Large  Green  Glazed. 

6.  Choude  Milan.  15.  Red  Dutch. 

7.  Yellow  Savoy.  16.  Turnip- Rooted. 

8.  Large  Cape  Savoy.  17.  Turnip- Rooted,  or  Arabian. 

9.  Green  Globe  Savoy.  18.  Red  Variegated  Russian. 

A  biennial  plant.  When  boiled,  it  forms  a  wholesome  and  agree- 
able food.  In  making  sour  krout,  the  heads  of  cabbage,  after  being 
chopped  fine,  are  strewed  in  layers  in  a  barrel,  and  a  handful  of 
salt,  mixed  with  a  few  caraway  seeds,  are  strewed  between  each 
layer,  till  the  barrel  is  filled.  A  heavy  weight  is  now  placed  on 
the  mass,  and  as  soon  as  the  fermentation,  which  soon  commences, 
has  subsided,  the  weight  is  removed  and  the  barrel  is  headed.  .A 
fine  article  for  the  sea  stores  of  ships  sailing  on  distant  voyages  —  a 
powerful  antiscorbutic,  and  highly  relished  by  all  who  become  ac- 
customed to  it,  when  boiled  with  beef. 

Savoy  cabbages  are  deemed  nearly  equal  to  cauliflowers.  No.  10 
is  said  to  be  the  best  of  all ;  and  cabbages  set  in  spring  produce  fine 
sprouts.  The  Red  Dutch,  after  being  salted  forty -eight  hours,  forms 
a  good  article  when  pickled  in  vinegar.  The  Large  Dutch  and 
Drumhead  are  profitable  to  raise  for  the  food  of  cattle  ;  44  tons  were 
raised  in  1821,  by  E.  H.  Derby,  Esq.,  of  Salem,  on  an  acre.  For  early 
cabbages,  sow  in  March,  in  a  hot-bed.  For  a  late  crop,  sow  in  May, 
stamping  the  ground  hard.  Set  the  small  kinds  two  feet  asunder 
each  way,  the  large  kinds  three  feet  apart  every  way,  and  hoe 
often.  In  autumn,  strip  the  outside  leaves,  and  set  the  cabbages  in 
eailh,  in  compact  beds ;  protect  by  a  covering  of  straw  or  sea-weed. 
No.  18,  or  Red  Variegated  Russian,  is  a  beautiful  ornamental  variety. 

38.  CARDOON.     Cynara  cardunculus. 

1.    Spanish  Cardoon.  2.    Cardoon  of  Tours. 

A  gigantic  plant,  rising  from  four  to  five  feet,   much  esteemed 

and  cultivated  in  France.     The  thick  ribs,  or  stalks  of  the  leaves, 

when  Tull  grown  and  blanched,  are  tender  and  of  a  delicate  flavor. 

Sow  the  seeds  in  April  or  May,  in  the  bottom  of  trenches  which 


CLASS  II. PULSE,  VEGETABLE  TOPS.     367 

are  dug  six  inches  in  depth,  and  in  rows  four  feet  asunder,  and 
eighteen  inches  apart ;  leaving,  finally,  but  a  single  plant  in  a  place  ; 
the  soil  deep,  light,  and  rich ;  water  in  dry  weather.  When  the 
plant  is  nearly  full  grown,  or  in  September,  and  in  a  dry  day,  tie 
up  the  leaves  lightly,  bringing  the  ribs  in  contact,  with  strong  mat- 
ting. Cover  the  whole  two  thirds  of  its  height,  by  winding  closely 
a  twisted  hay  band,  an  inch  and  a  half  in  diameter,  from  the  bottom, 
upwards;  they  will  soon  become  blanched  and  tender.  To  secure 
from  hard  frosts,  earth  up,  in  a  dry  day,  against  the  bands,  and  oth- 
erwise secure  the  plants  in  winter.  It  is  used  in  stews,  soups,  and 
salads. 

39.  CAULIFLOWER.    Brassica  oleracea  botrytis. 

A  species  of  cabbage,  of  a  most  superior  kind,  the  head  or  flowers 
only  being  used.  Sow  in  September,  and  preserve  the  young  plants 
during  winter,  for  an  early  crop.  For  a  late  crop,  sow  in  April. 
Transplant  into  very  rich,  and  rather  moist  loam,  three  feet  asunder 
every  way.  Tie  up  the  tops  gently,  but  close  over  the  head,  to 
blanch  them.  Boiled  in  a  linen  cloth,  and  eaten  with  melted  butter, 
this  vegetable  is  superior. 

40.  DANDELION.     Lemttodtm  taraxacum. 

A  well-known  and  extremely  wholesome  vegetable  for  early 
greens  and  salads,  of  a  slightly  bitter,  but  agreeable  taste.  It  is 
reputed  to  possess  valuable  medicinal  properties.  Sow  in  April  or 
May,  in  a  rich  soil,  or  it  may  be  propagated  by  division  of  roots,  and 
improved  by  blanching. 

S.  S.   41.     EGG  PLANT.     Solanum  mdongena. 

1.   Purple,  (useful.)  2.    White,  (ornamental.) 

An  annual  plant,  which  rises  two  feet  or  more  in  height ;  the  fruit, 
which  is  produced  in  abundance,  is  very  beautiful.  In  size  and 
form,  it  resembles  an  ostrich's  egg.  Sliced  and  properly  fried  with 
ham,  it  is  a  delicious  vegetable.  Sow  the  seeds  in  a  hot-bed  in 
March,  and  transplant  to  the  distance  of  two  feet  asunder  in  the 
open  air,  in  May.  A  good  portion  of  heat  and  of  moisture  are 
necessary,  otherwise  the  seeds  do  not  readily  germinate. 

42.  HIBISCUS.     Hibiscus  esculentus.     (Gombo.) 

A  tender  annual  variety  of  Hibiscus,  a  native  of  the  West  Indies, 
and  now  cultivated  in  the  south  of  France.  It  rises  four  or  five 
feet,  and  produces  capsules,  which  are  used,  while  green,  in  soups, 
or  eaten  with  butter. 

43.  INDIAN   CORN.     Zea  mays. 

1.   New  Early  Ihoarf.  2.    Sweet,  or  Sugar. 

These  are  the  two  principal  kinds  used  at  table.  The  New  Early 
Dwarf  is  very  early,  and  good  for  boiling.  The  Sweet  is  a  kind 
well  known  ;  it  shrivels  in  drying,  and  is  superior  to  all  others  for 
boiling.  To  preserve  this  kind  for  boiling  in  winter,  it  is  first  boiled 
in  the  husk,  at  the  time  while  the  kernel  is  yet  tender,  and  aller 
being  husked,  it  is  hung  up  by  the  husks  in  the  sun,  till,  thoroughly 
dry,  it  is  shelled  and  laid  by  for  use.  When  wanted,  the  corn  is 
steeped  in  water  over  night,  and  to  this  same  water  beans  are  after- 
wards added,  and  the  whole  are  boiled  together.  A  delicious  article ; 


368  APPENDIX. 

it  is  called  Succatash.  Plant  as  soon  as  the  ground  becomes  warm, 
in  April  or  May,  in  rows  four  feet  asunder,  and  in  hills  two  feet 
apart  in  the  row ;  eight  kernels  in  the  hill ;  cover  two  inches  deep. 

44.     KALE.     Brassica  oleracea,  var. ;  sabellica,  subvar. 

Ceesarean  Kale,  or  Cow  Cabbage.  Green  Curled  Scotch  Kale. 

The  Caesarean  kale,  in  congenial  soils  and  climates,  is  a  gigantic 
plant  of  the  cabbage  tribe ;  a  most  profitable  article  for  the  food  of 
cows 

46.     PEAS.  Pisum  sativum. 

1.  Bishop's  Early  Dwarf.     1  foot. 

2.  Russell's  New  Early  Dwarf  Prolific.     I  foot. 

3.  Dwarf  Blue  Imperial.     1£  feet. 

4.  Dwarf  Blue  Prussian.     2£  feet. 

5.  Dwarf  Cimeter. 

6.  Knight's  Dwarf  Marrowfat.    2£  feet. 

7.  Knight's  Tall,  Marrowfat.     6  feet. 

8.  Woodford's  New  Tail  Prolific.     5  feet. 

9.  Dwarf  Sugar  (eatable  pods.)     3  feet. 

10.  Tall  Sugar,  (eatable  pods.)     4  feet. 

11.  Egg  Pea. 

12.  Spanish  Morotto.  13.    Cedo  JYulli. 

Sow  early  peas  as  soon  as  the  ground  will  admit,  in  March.  A 
quart  of  Early  Dwarf  peas  will  sow  a  row  of  300  feet,  rows  three 
feet  asunder.  Nos.  1  and  2  are  reputed  the  finest  of  the  early  kinds. 
Nos.  3  and  5  are  very  productive,  and  of  delicious  flavor.  Nos.  6 
and  7  are  most  superior  late  kinds  for  flavor  and  productiveness. 
No.  8  is  of  a  fine  green  color,  and  bears  well  a  long  time.  Nos.  9  and 
10,  or  the  Sugar  or  String  peas,  are  fine,  sweet,  and  productive 
kinds,  the  pods  and  peas  being  of  delicious  flavor.  The  Egg  pea 
and  Spanish  Morotto  are  famous  for  their  hardiness  and  productive- 
ness. The  tall  species  of  peas  are  sustained  by  brush-wood  set  in 
the  rows.  Some  sow  them  in  small  circles  ;  as  they  rise,  they  sup- 
port each  other.  No.  13  is  new,  and  remarkably  early. 

46.     PUMPKINS.     Cucurbita  pepo. 

1.    Connecticut.  2.   Mammoth.  3.    Harrison  Pumpkin. 

Plant  the  seeds  in  April  or  May,  in  very  rich  ground ;  two  plants 
to  a  square  rod  are  sufficient.  Pumpkins  are  valuable  food  for  the 
table,  either  baked  or  stewed  ;  and  valuable  for  fodder  for  fattening 
cattle  or  swine.  Great  crops  are  raised  in  cornfields  with  Indian 
corn,  by  dropping  a  seed  in  every  eighth  hill.  The  seeds  produce 
a  valuable  oil  on  expression.  The  Mammoth  pumpkin  has  weighed 
226  pounds.  The  Harrison  pumpkin  is  another  new  variety,  and 
probably  one  of  the  most  productive  known.  In  1840,  and  of  this 
variety,  E.  H.  Derby,  Esq.,  of  South  Fields,  in  Salem,  raised  a  crop, 
which  produced  at  the  rate  of  over  50,000  pounds  to  the  acre. 

PUMPKIN  SUGAR.  According  to  an  article  contained  in  Lou- 
don's  Gardener's  Magazine,  a  method  of  making  sugar  from 
pumpkins  has  been  discovered  by  M.  L.  HorTman,  in  Hungary, 
and  the  right  secured  to  him  by  patent.  In  conjunction  with 
M.  Devay,  he  had  established  a  small  manufactory  at  Zamdor, 
where  4000  pounds  of  sugar  had  been  made,  some  of  which  had 


CLASS  II. PULSE,  VEGETABLE  TOPS.     369 

been  refined.  From  between  2GOO  and  2700  pounds  of  pumpkins, 
100  pounds  of  sugar  are  obtained,  and  an  equal  quantity  of 
sirup.  In  making  the  sugar,  the  pumpkins  are  first  cut  in  pieces, 
and  the  seeds  being  separated,  the  pumpkins,  together  with  their 
rinds,  are  then  grated  fine,  in  the  same  manner  as  beet  root,  and 
the  juice,  being  extracted  by  pressure,  is  purified  and  evaporated 
by  the  same  process  as  that  employed  for  the  beet  sugar.  100 
pounds  of  pumpkins  will  yield  as  much  sugar  as  100  pounds  of  beet 
root;  yet  it  is  stated,  that  more  than  thrice  the  quantity  of  pump- 
kins can  be  obtained  on  a  hectare  of  land  than  of  the  beet  root ;  and 
that  the  juice  is  far  preferable  to  that  of  the  beet  root,  because  the 
latter  more  quickly  ferments  and  spoils,  while  the  juice  of  the 
pumpkin  retains  its  virtues  during  24  hours. 

The  seeds  yield,  on  expression,  an  excellent  oil ;  and  from  five 
pounds  of  seeds,  one  pound  of  oil  may  be  obtained. 

In  places  remote  from  the  seaboard,  the  making  of  sugar  from  the 
pumpkin  will  probably  obtain  a  preference  over  that  of  the  beet 
root ;  so  easily  is  the  pumpkin  raised. 

47.  SECHIUM.     Mag.  ofHort.     Sechium  edulis,  or  Siegos  edulis. 
A  new  vegetable  from  South  America ;  in  size  and  form  resem- 
bling a  very  large  bell  pear;  the  skin  smooth,  of  a  pale  green  color; 
the  flesh  solid.     For  the  table  it  is  prepared  in  a  manner  similar  to 
the  squash,  and  is  stated  to  be  of  a  more  delicate  flavor.     It  has  but 
one  single  flat  seed,  which  is  larger  than  a  Lima  bean.     A  new 
vegetable,  imported  by  Mr.  Buist,  of  Philadelphia,  and  altogether 
unlike  any  thing  before  known  or  cultivated  here. 

48.  SEA  KALE.     Crambe  maritima. 

A  hardy  perennial  plant;  a  delicious  and  superior  vegetable,  as 
yet  but  too  little  known.  It  is  said  to  grow  wild  on  various  parts 
of  the  sea-shore  of  Britain,  where  it  is  eagerly  sought  after  in  early 
spring.  The  young,  tender,  and  unexpanded  leaves  and  stalks,  in 
a  blanched  state,  are  extracted  from  the  pebbles  and  sand  in  which 
they  are  found  buried,  and  cut  off  several  inches  beneath  the  sur- 
face, at  the  crown  of  the  root.  It  will  yet  grow  well  in  the  interi- 
or, in  any  good,  deep,  dry  soil,  for  the  root  goes  deep.  The  plants 
should  be  placed  in  rows  four  feet  asunder,  and  a  foot  or  eighteen 
inches  in  the  row.  In  March,  cover  it  with  sand  or  earth,  in  boxes 
or  pots,  to  blanch  it ;  this  renders  it  more  beautiful  to  the  eye, 
more  tender,  and  delicate.  Or  it  may  be  forced,  by  covering  the 
pots  or  boxes  with  hot  manure.  Boil  it  thoroughly  in  water,  or 
milk  and  water  is  better ;  serve  it  up  with  melted  butter,  like  the 
cauliflower.  Sow  the  seeds  as  soon  as  ripe,  and  they  readily  vege- 
tate, but  if  kept  till  spring,  they  require  to  be  cracked.  Plantations 
are  readily  formed  of  pieces  of  roots  two  inches  long,  placed  up 
right  beneath  the  soil. 

49.  SPINACH,   or  SPINAGE.     Spinacia  oleracea. 

1.  Round-Leaved,  or  Summer.  3.   New  Winter. 

2.  Prickly-Leaved,  or  Fall.  4.   .Yew  Zealand. 

A  most  superior  vegetable  for  greens ;  an  annual  plant.  The  seeds 
of  No.  1  may  be  sown  in  a  rich  soil,  from  April  to  July.  No.  Q 
may  be  sown  in  August  or  September  for  early  spring.  The  New 


370  APPENDIX. 

Winter  is  a  kind,  not  common,  from  France ;  the  leaves  fourteen 
inches  long,  eight  inches  broad,  very  thick  and  succulent.  The 
New  Zealand  (Tetragonia  expansa)  is  a  fine  spreading  plant,  yield- 
ing a  supply  of  leaves  during  the  whole  summer.  Sow  this  last 
early,  in  a  hot-bed,  or  warm  situation,  in  April  or  May,  and  trans- 
plant, giving  them  three  feet  space. 

60.     SQUASH.     Giraumon. 

A  superior  vegetable  for  boiling,  baking,  or  stewing ;  a  native  of 
the  warm  latitudes. 

1.  Early  Orange.  6.   Long  Yellow  Crook  Neck. 

2.  Early  Long  Warted.         7.    Commodore  Porter's  Valparaiso. 

3.  Early  Scallop.  8.  Autumnal  Marrow. 

4.  Acorn.  9.   Scarlet  Summer. 

5.  Canada  Crook  JYecfc. 

The  Early  Orange  is  a  new  summer  variety,  very  early,  and  of 
superior  quality.  The  Canada  Crook  Neck  is,  without  doubt,  far 
superior  to  any  and  all  others,  for  the  late  or  main  crop.  It  is  fine- 
grained, mealy,  and  of  a  sweet,  excellent  flavor.  By  being  kept  in 
a  dry  and  suitable  temperature,  they  may  be  preserved  till  the  fol- 
lowing summer.  Sow  in  April  or  May,  as  soon  as  the  frosts  are 
over,  and  the  earth  becomes  warm ;  the  early  or  summer  varie- 
ties in  hills  six  feet  asunder ;  the  winter  varieties  in  hills  eight  feet 
asunder,  and  four  plants  may  remain  in  a  hill. 

AUTUMNAL  MARROW  SQUASH.     Cucurbita  succado. 

Introduced  to  notice  by  John  M.  Ives,  Esq.,  of  Salem.  A  fine 
new  variety,  of  an  ovate  form,  pointed  ;  the  skin  extremely  thin,  of 
a  cream  color ;  the  flesh  orange ;  the  grain  delicate,  flavor  excel- 
lent ;  seeds  large,  pure  white.  Average  weight,  eight  pounds.  It 
keeps  well  in  winter. 

The  SCARLET  SUMMER  SQUASH  is  a  new  and  beautiful  flat  va- 
riety, from  France,  of  the  acorn  species,  of  a  fine  scarlet  color. 

61.     SWISS   CHARD.     (See  BEETS,  No.  2,  Poirees.) 

The  finest  kind  of  beet  for  greens  is  the  Swiss  Chard.  The  stalks 
of  this  are  of  large  size,  white,  tender,  and  excellent;  they  boil  like 
asparagus.  It  is  sometimes  called  "  Sir  John  Sinclair's  beet." 


CLASS  III.  — SALADS,  PICKLES,   SAVORY 
HERBS,  PRESERVES,  &c. 

62.     BASIL.     Ocymum  basilicum. 

An  annual  plant  from  the  East  Indies,  sometimes  used  in  salads 
in  France,  but  principally  and  extensively  used  in  that  country  in 
high-seasoned  dishes  and  soups.  The  leaves  are  aromatic,  and  have 
the  strong  flavor  of  cloves.  Sow  early,  in  a  hot-bed  or  warm  expo- 


CLASS    III. SALADS,    PICKLES,    HERBS,    ETC.     371 

sition ;  transplant  into  rows  a  foot  asunder,  and  a  few  inches  apart 
in  the  row. 

CARAWAY.     (See  VEGETABLE  ROOTS,  No.  6.) 
63.     CELERY.     Apium,  graveolens  dulce. 

1.  Large  White  Solid.  4.    Italian. 

2.  Rose-Colored  Solid.  5.    J\'eu>  Silver  Giant. 

3.  Large  White  Hollow.  6.    Celeriac,  or  Turnip-Rooted. 
The  stalks  of  the  leaves,  when  blanched,  are  used  as  salads,  from 

autumn  to  spring;  they  are  also  boiled,  to  flavor  soups,  and  some- 
times to  be  used  at  dinner.  Celeriac  is  cultivated  for  its  root. alone  ; 
it  is  excellent  sliced  in  soups,  for  its  peculiar  flavor;  or,  boiled  till 
tender,  it  is  eaten  with  oil  and  vinegar ;  or  it  is  stewed,  to  flavor  rich 
sauces.  This  last  kind  is  sown  in  April,  in  a  hot-bed  or  warm  ex- 
position, and  transplanted  to  fifteen  inches  asunder  every  way,  in 
moist,  rich  ground,  but  the  plants  are  never  earthed  up.  The 
former  kinds  are  sown  in  April  or  May,  in  fine,  rich  earth,  and 
shaded  or  covered  with  a  board  till  the  seeds  vegetate.  Transplant 
to  trenches  a  foot  wide,  a  foot  deep,  the  plants  a  foot  asunder; 
preserve  every  leaf,  but  destroy  offsets.  Earth  up  in  dry  weather, 
to  blanch  the  leaf-stalks. 


64.     CHERVIL.     Ciosma  cerefolium. 

1.    Common.  2.    Curled-Leaved. 

An  annual  plant ;  the  leaves  have  a  warm  and  aromatic  flavor, 
and  are  esteemed  for  salads;  also  in  high-seasoned  dishes  and 
soups.  Sow  in  rows  a  foot  asunder,  every  three  weeks,  from  April 
to  September. 

66.     CHIVES,  or  CIVES.     Mlium  schamoprasum. 

A  beautiful  perennial ;  a  species  of  small  onion.  The  tops  are 
used  in  early  spring  for  salads,  and  the  tops  and  roots  as  early 
onions.  It  is  cultivated  by  divisions  of  the  roots,  set  six  inches 
asunder. 

66.  CORIANDER.     Coriandrum  sativum. 

A  hardy  annual  plant;  the  leaves  are  fragrant,  the  seeds  aromat- 
ic, of  a  pleasant,  spicy  flavor.  They  are  used  as  spices  and  in  con- 
fectionary. Sown  in  April. 

67.  CRESS.     Lepidium  sativum. 

1.  Pepper  grass,  or  Curled  Cress.  3.    Water  Cress. 

2.  Broad-Leaved  Garden  Cress. 

A  hardy  annual  plant,  of  a  spicy  taste  ;  used  as  a  garnish,  and  in 
salads.  It  may  be  highly  improved  by  cultivation.  Sow  as  for 
lettuce,  and  at  intervals  from  April  to  September. 

58.     CUCUMBER.     Cucumis  sativa. 

1.  Early  Frame.  5.  Long  Green  Turkey. 

2.  Early  Short  Prickly.  6.  Long  White  Turkey. 

3.  Early  Green  Cluster.  7.  Lonrr  Green  Prickly. 

4.  Long  White  Spined.  8.  Girkm,  or  West  India. 

A  tender  vine,  an  annual  plant.  The  fruit  is  used  raw  in  its 
green  state,  sliced  in  vinegar.  When  young,  they  are  extensively 


372  APPENDIX. 

used  in  pickling.  Sow  as  soon  as  the  ground  becomes  warm  in 
spring ;  cover  a  half  an  inch  deep ;  plant  in  hills  six  feet  asunder 
every  way,  a  dozen  seeds  in  a  hill,  but  leave  finally  but  three. 
The  ground  must  be  rich,  and  manured  well  in  the  hill.  For  very 
early  use,  sow  in  small  pots,  in  a  hot-bed ;  turn  them  into  the  open 
ground  in  May,  protecting  from  the  sun  and  late  frosts.  For 
pickling,  plant  from  10th  of  June  to  10th  of  July,  after  a  crop  of 
early  peas,  or  a  crop  of  hay.  No.  3  is  a  short  and  productive  kind 
for  open  ground.  The  Green  and  White  Turkey  are  fine,  either  in 
the  open  ground  or  for  early  forcing. 

69.     ENDIVE,  or  SUCCORY.     Cichorium  endivia. 

1.  White  Curled.  3.   Broad-Leaved  Bataman. 

2.  Large  Green  Curled. 

A  hardy  annual  from  the  East  Indies ;  esteemed  for  salads.  Sow 
as  for  lettuce,  at  intervals  from  April  to  July,  in  a  very  rich  soil. 
When  fully  grown,  tie  over  the  outer  leaves  to  blanch  the  heads 
for  use.  Boiled  during  three  hours,  like  dandelions,  and  eaten  plen- 
tifully, endive  has  been  found  an  effectual  remedy  for  the  jaundice, 
as  recently  discovered  by  the  physicians  of  France. 

60.  FENNEL.    Anethum  fceniculum. 

This  variety  is  perennial,  a  native  of  Italy.  It  is  propagated  by 
seeds  sown  in  April,  or  by  divisions  of  roots.  In  a  boiled  state  it  is 
served  up  with  fish. 

61.  FLORIDA  COFFEE.    Mr.  Dupont. 

Such  is  the  name  described  in  the  Florida  Herald  of  an  annual 
pliint  growing  wild  in  Cuba,  and  now  growing  wild  in  some  parts 
of  Mississippi  and  about  St.  Augustine.  The  grains,  which  are 
pioduced  fifty  or  sixty  in  a  pod,  are  of  the  size  of  wheat,  of  an 
olive  color;  their  flavor  superior  to  the  green  coffee  of  Cuba,  be- 
coming by  age,  in  three  months,  equal  to  the  best  of  coffee.  A  plant 
of  the  easiest  culture  in  any  poor  soil.  An  acre  will  produce  from 
1500  to  2000  pounds.  This  valuable  plant  is  a  native,  and  grows 
abundantly  in  Attakapas,  in  Louisiana.  Can  this  be  Okra? 

62.  GARLIC.    JIUium  sativum. 

A  hardy  perennial,  a  species  of  onipn;  a  native  of  the  south  of 
France.  It  is  propagated  by  a  subdivision  of  the  bulbs.  These  are 
set  in  rows  a  foot  asunder,  and  five  inches  in  the  row.  Early  in  au- 
tumn take  up  the  roots  and  dry  them. 

63.  HORSERADISH.     Cochlcaria  armoracia. 

A  hardy  perennial  plant.  The  long  and  branching  roots  have  a 
very  strong  and  pungent  taste  ;  and  scraped  in  vinegar,  they  are 
highly  esteemed  as  salads  in  winter  and  spring.  It  is  raised  from 
the  crowns,  each  with  an  inch  or  two  of  root.  These  are  planted 
in  a  very  rich,  deep,  and  humid  soil ;  in  rows  a  foot  asunder,  the 
plants  nine  inches  apart  in  the  row.  Or  it  may  be  raised  from 
small  pieces  of  the  roots,  placed  upright  and  buried  an  inch  beneath 
the  surface.  With  sugar,  the  roots  form  a  useful  preserve. 

64.  ITALIAN  CORN  SALAD.     ValeriancUa  erior.arpa. 

A  new  variety,  superior  to  the  common  kind,  and  earlier.  An 
annual  plant,  which  is  used  through  winter  and  early  in  spring  as 


CLASS    III. SALADS,    PICKLES,    HERBS,    ETC.       373 

a  salad  ;  it  is  also  valuable  early  in  spring,  when  boiled  as  greens 
Sow  in  August  or  September,  cover  lightly,  and  thin  the  plants  to 
three  inches. 

65.  LETTUCE.     Lactuca  sativa. 

1.  Early  Curled  Silesia.  7.   Brown  Dutch. 

2.  Tennis  Ball.  8.   Magnum  Bonum  Cos. 

3.  Royal  Cape.  9.   Ice  Cos. 

4.  Large  Drum  Head.  10.    White  Cos,  or  Leaf. 

5.  Savoy  Cabbage,  or  Green  Head.  11.    Green  Cos. 

6.  Large  Imperial. 

A  hardy  annual  plant,  one  of  the  finest  of  salads  known.  The 
milky  juice  of  the  plant  produces  drowsiness,  like  opium.  No.  1  is 
fine  and  early.  No.  2  is  fine  and  early,  with  small  heads;  both 
these  and  the  Royal  Cape  are  the  kinds  best  known  and  most  highly 
esteemed  in  the  Boston  market.  The  Cabbage  or  Head  lettuce 
grows  spreading,  with  round  heads.  The  Cos  lettuce  grows  up- 
right and  oblong,  and  is  sweetest.  Sow  in  February  and  March,  in 
hot-beds,  for  early  use,  and  transplant  in  April ;  and  at  intervals  of 
three  weeks,  from  April  to  September,  in  rows  a  foot  asunder;  the 
large-headed  kinds  may  remain  a  foot  apart  in  the  row. 

66.  MARJORAM.     Origanum. 

1.  Sweet  Marjoram.  2.  Pot  Marjoram. 

The  Sweet  marjoram  is  biennial,  a  tender  plant,  a  native  of  Por- 
tugal; highly  esteemed  for  its  savory  taste,  in  highly-seasoned 
cookery.  Sown  in  April  in  a  hot-bed,  or  in  a  warm  situation,  and 
transplanted.  The  Pot  marjoram  is  a  hardy  perennial,  a  native  of 
Sicily;  its  uses  are  the  same  as  the  preceding.  It  propagates  by 
division  of  roots  in  spring. 

67.  MARTYNEA.     Martynea. 

An  annual  plant,  with  conspicuous,  showy  flowers.  The  green 
pods  are  fine  for  pickling.  Sow  in  May ;  the  plants  may  remain 
two  feet  asunder. 

68.  MARIGOLD.     Calendula  ojficinalis. 

The  common  marigold  is  a  beautiful,  annual,  hardy  plant,  some- 
times used  in  soups.  Sow  from  April  to  May.  The  tops  may  be 
preserved  by  drying. 

69.  MUSTARD.     Sinapis  alba. 

An  annual ;  the  young  plants  of  White  mustard  are  fine  for  sal- 
ads. The  seed  of  the  Black  mustard,  (S.  arvensis,)  ground,  is  a 
strong  and  most  pungent  seasoning  for  meat.  A  tea-cup  of  water 
and  powdered  mustard  is  an  instantaneous  and  powerful  emetic  to 
dislodge  poison  from  the  stomach.  Sow  in  April.  A  hardy  plant, 
of  the  easiest  culture,  and  of  the  tallest  kind. 

70.  NASTURTIUM,  or  INDIAN  CRESS.     Trop<Eolum  majus. 
An  annual  plant,  a  native  of  Peru.     Its  flowers,  of  a  beautiful 

orange  color,  serve  as  a  garnish  for  dishes  ;  the  leaves  are  excellent 
;n  salads,  and  the  green  pods  make  a  pickle  esteemed  by  many  su- 

32 


374  APPENDIX. 

perior  to  capers.  Sow  the  seeds  in  April  or  May,  an  inch  deep,  on 
the  borders  of  fences  or  palings,  as  they  are  low  climbers ;  or  sticks 
of  brush  may  serve  as  their  support. 

71.  OKRA.     Hibiscus  esculentus. 

An  ornamental  plant,  extensively  cultivated  in  the  tropical  coun- 
tries of  America;  an  ingredient  in  soups.  The  seeds,  when  ripe  and 
roasted,  form,  by  infusion,  a  drink  difficult  to  distinguish  from  coffee. 
Sow  early  in  May,  cover  an  inch  deep.  Cultivate  like  peas. 

72.  PARSLEY.    Upturn  petroselinum. 

1 .  Curled,  or  Double.  3.  Hamburg,  or  Large-Rooted. 

2.  Dwarf  Curled. 

A  hardy  biennial  plant,  a  native  of  Sardinia.  A  well-known  and 
agreeable  savory  herb  in  stews,  soups,  and  the  gravy  of  roasted 
meat.  Sow  in  rows  a  foot  asunder,  from  April  to  July.  Soak  the 
seeds  in  a  warm  place  for  twelve  hours,  to  make  them  vegetate; 
water  till  the  plants  appear,  as  often  as  the  ground  becomes  dry. 

73.  PEPPER.     Capsicum  annuum. 

1.  Long,  or  Cayenne.  3.   Cherry,  or  West  India. 

2.  Squash.  4.  Sweet  Spanish. 

A  tender  annual  plant,  rising  two  feet  or  more  in  height;  the 
fruit  round  or  oblong.  The  whole  fruit  and  seeds,  all  but  the  Sweet 
Spanish,  have  a  most  pungent  and  fiery  taste.  No.  1,  when  dried 
and  ground,  forms  the  Cayenne  pepper  of  commerce.  No.  2  grow 

and 
11  var 

pepper  sauce,  a  seasoning 

meat.  A  quart  bottle  of  peppers  will  last  a  family  for  years,  keep- 
ing it  filled  with  fresh  supplies  of  vinegar.  No.  4  has  a  delicate 
taste,  and  is  used  as  a  salad.  Sow  in  March  in  a  hot-bed,  in  April 
or  May  in  the  open  air;  transplant  at  the  end  of  spring  into  a  rich 
soil,  the  plants  two  feet  asunder  every  way. 

74.  RADISH.     Raphanus  sativus. 

1.  Early  Frame.  6.  Scarlet  Turnip- Rooted. 

2.  Early  Short-Top  Scarlet.  7.    Violet- ColoredTurnip- Rooted. 

3.  Early  Long  Salmon.  8.   White  Turnip- Rooted. 

4.  Purple  Short-Top.  9.  Black  Fall,  or  Spanish. 

5.  Long  White  Summer,  or  Naples. 

An  annual  plant;  the  root  is  long,  of  a  pleasant  and  pungent 
flavor;  it  is  used  in  salads.  Sow  every  fortnight,  from  April  to 
September,  in  a  sandy,  well-manured,  and  finely-pulverized  soil. 
Nos.  6,  7,  and  8  are  best  for  early  sowing. 

75.  RAMPION.     Campanula  rapunculus. 

A  hardy  biennial  plant,  a  native  of  Europe.  It  rises  to  the  height 
of  two  feet,  with  handsome  blue  flowers.  The  root  is  long,  white, 
and  in  the  shape  of  a  spindle  ;  like  the  radish,  it  is  eaten  raw,  having  a 
nut-like,  pleasant  flavor.  In  winter,  the  root  and  leaves  are  cut  into 
salads.  Sow  the  seeds  in  May,  a  quarter  of  an  inch  deep,  in  a 


large,  has  a  thick  shell  or  pulp,  and  when  fully  grown  and  still 
green,  it  is  the  best  of  all  for  pickling.  No.  3  is  a  very  small  variety, 
irom  the  West  Indies.  It  is  used  for  pepper  sauce,  a  seasoning  for 


CLASS    III. SALADS,   PICKLES,    HEBBS,   ETC.      375 

warm  situation,  and  water  occasionally.     Finally,  thin  the  plants  to 
four  inches  asunder. 

76.  RAPE.     Brassica  napus. 

A  hardy  biennial  plant,  valuable  for  greens  early  and  late  in 
spring.  It  is  used,  mixed  with  mustard  and  cress  or  peppergrass, 
as  salad.  The  seeds  produce  a  fine  oil.  Sow  from  April  to  June. 

77.  RHUBARB.     Rheum  undulatum. 

A  hardy  perennial  plant,  a  native  of  Asia.  The  leaves  are  very 
broad,  and  two  feet  long.  Their  petioles  or  stalks  are  large,  and 
these  only  are  used.  They  are  agreeably  acid  and  vinous,  very 
wholesome,  and  much  admired,  whether  stewed  alone  with  sugar, 
for  tarts  and  puddings  or  pies,  or  combined  with  other  fruits.  Its 
use  with  us  is  fast  increasing,  and  although  its  introduction  to  the 
London  market  did  not  take  place,  it  is  said,  till  1815,  yet  now,  we 
are  told,  a  thousand  cartloads  are  there  annually  sold. 

Rhubarb  Wine.  The  leaf-stalks  of  green-colored  rhubarb,  being 
cut  in  pieces  as  for  tarts,  and  bruised  with  a  mallet,  to  extract  the 
juice,  will  make  a  delicious  wine,  quite  equal  to  green  gooseberry 
wine,  and  very  closely  resembling  Champagne.  Of  the  red  rhu- 
barb a  fine  red  wine  is  made. 

Rhubarb  Jam  and  Jelly.  A  superior  jam,  or  jelly,  is  thus  made 
from  the  tender  leaf-stalks  of  rhubarb,  equal  or  superior  to  that  from 
currants,  and  of  excellent  flavor.  To  one  pound  of  the  stalks  cut  as 
for  tarts ;  add  one  pound  of  loaf  or  brown  sugar ;  boil  till  the  ingredi- 
ents acquire  a  proper  consistence.  Unground  ginger  and  lemon  peel 
added  to  the  jelly  have  been  found  a  decided  improvement.  Buck's 
Early  Scarlet  rhubarb  has  a  preference  in  point  of  color,  which  is 
beautiful  red ;  it  is  also  of  fine  flavor,  though  not,  perhaps,  superior,  in 
this  respect,  to  other  varieties.  Rhubarb  will  answer  for  jelly  three 
months  before  the  currant  is  ripe.  An  excellent  preserve  is  also 
made  of  rhubarb.  For  this  purpose  the  stalks  are  cut  into  inch 
pieces,  and  preserved  in  the  usual  way,  with  sugar. 

VARIETIES. 

1.  BUCK'S  NEW  EARLY  SCARLET  RHUBARB.     A  new  and  beau- 
tiful variety,  and  very  early.     The  stalks  and  the  juice  are  of  a 
beautiful  red  color,  and  quite  as  high-colored  as  the  juice  of  red 
currants,  and  of  excellent  flavor.     Fit  for  use,  in  our  climate,  in 
April. 

2.  TOBOLSK.     A  new  and  very  superior  variety ;  the  earliest  of 
all   the  early,  not  excepting,  perhaps,  Buck's  Early  Scarlet.     The 
stalks  are  of  a  beautiful  pink  color,  and  of  excellent  flavor.     Origin- 
ated in  England  by  Mr.  Youle,  and  fit  for  use  here  in  April. 

3.  DULLEY'S  GOLIAH.     A  new  variety,  which  grows  to  a  very 
large  size. 

4.  DULLEY'S  ADMIRAL.     A  variety  of  a  still  more  recent  date,  and 
remarkably  large. 

5.  ELFORT  RHUBARB.     (Var.  Undulata.) 

6.  GIANT  RHUBARB.    A  new  and  large  species. 


376  APPENDIX. 

7.  WILMOT'S  EARLY  RED.     Early  and  fine,  with  red  stalks. 

8.  MYATT'S  VICTORIA.     A   magnificent  production,  with  leaves 
and  stalks  of  enormous  size,  exceeding,  in  this  respect,  all  other  va- 
rieties.    New,  and  of  excellent  quality. 

9.  AUSTRALIAN  RHUBARB.     (Rheum  Australe.)     Loud.  Mag. — 
A  new  variety  and  valuable  acquisition ;  later  in  its  vegetation  than 
any  other  kind  :  it  also  continues  to  grow  vigorously,  and  to  furnish 
a  supply  of  leaves  long  after  all  other  varieties  are  gone,  or  till  hard 
frosts.     By  protection  and  a  frame,  it  lasts  till  January.     The  flavor 
of  Rheum  Australe  resembles  apples  ;  and,  though  thought  by  some 
to  be  more  medicinal  in  its  effects  than  other  sorts,  yet  those  who 
have  used  it  for  years,  have  never  found  it  prove  injurious. 

CULTIVATION.  Sow  the  seeds  in  September,  an  inch  deep,  in  a 
rich,  dry,  deep,  sandy  loam,  and  they  vegetate  with  certainty.  In 
spring,  their  vegetation  is  less  sure.  Water  frequently,  but  very 
moderately,  and  shade  from  the  scorching  sun  till  their  roots  are 
strong.  But  the  particular  and  finest  named  varieties  are  only 
raised  by  dividing  the  roots.  Plant  the  roots  in  a  rich,  very  deep 
soil,  in  rows  four  feet  asunder,  and  three  feet  distance  in  the  row. 
Young  seedling  plants  only  need  to  be  protected  the  first  winter  by 
soil.  Rhubarb  may  be  forced  very  early,  by  being  covered  with  boxes 
or  barrels,  surrounded  by  horse  manure  at  the  top  and  sides.  The 
rhubarb  is  highly  deserving  of  cultivation  by  every  family. 

78.  SAGE.     Salvia  officinalis. 

A  perennial  savory  plant,  extensively  used  as  a  seasoning  for 
various  meats.  It  is  cultivated  by  division  of  the  roots,  or  from  the 
seeds  sown  in  April  or  May.  Before  the  plant  blossoms,  the  tops 
are  clipped  and  dried  for  use. , 

79.  SAVORY.     Satureja. 

The  Summer  Savory  is  an  annual  plant,  from  Italy.  Its  leaves 
have  a  warm  and  aromatic  taste,  and  are  used  in  seasoning  meats, 
&c.  Sow  in  April  or  May,  and  shade  the  ground  till  the  plants 
have  taken  root.  Winter  Savory  is  a  perennial,  and  is  raised  from 
seeds,  or  from  slips  of  roots. 

80.  SESAMUM  ORIENTALE,  or  BENNE. 

An  annual  herbaceous  plant,  rising  to  the  height  of  two  feet ;  the 
stalk  four-cornered ;  the  leaves  oval,  oblong,  opposite ;  the  flowers 
in  spikes,  like  the  foxglove;  the  seed  very  small,  like  mustard; 
they  are  used,  like  rice,  for  food.  Cultivated  throughout  Asia  and 
Africa,  and  the  West  Indies,  also  in  the  Carolinas,  for  food,  but 
more  especially  for  the  oil  which  is  obtained  from  the  seeds  on  ex- 
pression. Nine  pounds  of  seed,  it  is  stated,  yield  two  quarts  of  oil, 
perfectly  sweet,  and  never  becoming  rancid.  This  oil  is  pleasant, 
and  equal  to  olive  oil  for  food.  It  is  also  used,  mixed  in  the  beau 
tiful  varnish  of  China  and  Japan.  A  plant  of  the  easiest  culture. 

81.  THYME.     Thymus  vulgaris. 

A  low-growing,  savory  plant.  The  tops,  either  green  or  dried,  are 
ooiled  in  soups,  and  used  as  a  seasoning  for  various  meats  and  sauces. 


ORNAMENTAL   TREES,    ETC.  377 

Sow  the  seeds  in  April,  cover  a  quarter  of  an  inch.     There  are  two 
kinds,  the  Common  and  the  Lemon  thyme. 

82      TOMATO.     Solanum  lycopersicum. 

An  annual ;  a  trailing  plant,  a  native  of  South  America,  and  now 
most  extensively  used  in  Italy,  where  it  is  called  Pomi  d'Jlmore,  or 
Love-Apple.  The  fruit,  which  is  produced  in  great  abundance,  is 
nine  or  ten  inches  in  circumference,  round,  flattened ;  it  resembles 
the  capsicum,  or  peoper.  It  is  used  in  soups,  and  stewed  it  forms  a 
fine  sauce,  of  a  pleasant  acid  flavor.  The  fruit,  when  ripe  and  red, 
is  cut  in  halves,  and  squeezed  sufficient  to  extract  the  water  and 
seeds,  and,  being  put  in  a  pan,  with  a  pepper,  or  capsicum,  and  a 
small  portion  of  beef  gravy  or  butter,  it  is  stewed  over  a  slow  fire 
for  an  hour ;  is  afterwards  rubbed  through  a  sieve  into  a  clean  stew- 
pan  and  simmered  a  few  minutes,  salt  and  pepper  having  been  add- 
ed. A  superior  and  wholesome  vegetable.  The  tomato  is  reputed 
to  be  possessed  of  highly-valuable  medicinal  virtues,  and  forms  a 
most  wholesome  article  of  food.  With  sugar  they  form  a  very 
valuable  preserve.  It  may  be  sown  in  April,  in  a  hot-bed ;  or  in 
May,  in  a  warm  situation,  and  transplanted  as  soon  as  the  season 
will  admit.  A  middling  soil  produces  more  fruit  and  less  vines 
than  a  very  rich  soil.  Extensively  used  wherever  known. 


ORNAMENTAL  FOREST  TREES  AND  SHRUBS, 
CLIMBING  PLANTS  AND  HONEYSUCKLES. 

I  will  here  briefly  enumerate  or  describe  a  few  of  the  most  orna- 
mental hardy  trees,  shrubs,  &c. — those  sorts,  particularly,  which 
may  be  easily  obtained,  and  at  moderate  prices ;  a  just  proportion 
of  which  are  at  this  day  considered  indispensable  appendages  in 
every  handsome  garden. 

The  finest  effect  is  produced  where  an  extensive  range  of  trees 
is  formed  in  continuous  clusters  of  each  particular  species ;  thus 
masses  of  pine  may  be  succeeded,  but  not  too  abruptly,  by  clusters 
of  larches,  and  these  being  succeeded  by  elms,  lindens,  or  other 
trees.  Outside  every  tree  is  allowed  space,  that  thus  they  may 
preserve  their  lower  limbs  and  fine  forms  entire. 

In  the  disposition  of  trees  and  shrubs  for  avenues  and  the  borders 
of  walks,  it  is  recommended  to  set  them  on  either,  or  on  both  sides, 
in  four  ranks  or  ranges,  according  to  their  heights. 

The  first  range,  or  that  nearest  to  the  avenue  or  walk,  to  consist 
of  roses  and  shrubs  of  the  lowest  growth. 

The  second  range  to  consist  of  shrubs,  &c.,  which  never  attain 
to  a  greater  height  than  from  six  to  ten  feet. 

The  third  range,  to  consist  of  those  trees  which  never  attain  to 
a  very  great  height. 

The  fourth  range,  or  outer  rank,  to  consist  of  those  trees  only 
which  attain  to  the  greatest  elevation. 

32* 


378  APPENDIX. 

But,  in  forming  avenues,  whether  gently  meandering,  or  in  direct 
lines,  to  be  perfectly  beautiful,  to  be  consistent  with  nature,  and  the 
most  consummate  modern  art,  allow  uncommon  and  proportionate 
width  and  space  ;  width  also  for  spacious  borders.  Set  the  trees,  not 
in  direct  or  continuous  lines,  but  in  irregular  clumps ;  each  clump 
being  either  all  varieties  of  the  same  family,  or  of  the  same  kind,  as 
nature  sows  the  ground.  Clusters  of  other  distinct  families,  or  spe- 
cies of  trees  or  shrubs,  to  succeed  each  other  alternately,  allowing  to 
each  individual  tree  sufficient  space,  and  leaving  distance,  or  more 
or  less  spacious  openings  between  each  clump,  where  the  prospect 
requires.  Yet,  wherever  it  is  desired  to  exclude  or  bound  the  pros- 
pect, set  each  clump  or  family  contiguous,  so  as  even  to  overlap. 
For  those  continuous  clumps,  the  following  order  of  arrangement  has 
been  suggested  by  Mr.  London,  as  appropriate  :  1.  Oaks,  inter- 
mixed with  a  few  larches  ;  2.  Chestnuts,  and  a  few  pines;  3.  Syca- 
mores; 4.  Lindens;  5.  Elms;  6.  Oaks;  7.  Larches;  8.  Spruce 
firs ;  9.  Pines ;  10.  Beeches.  Other  and  beautiful  trees  or  shrubs 
may  also  here  find  conspicuous  space,  as  clumps  of  Purple  beech,  of 
Scotch  laburnum,  &c.  &c.  &c. 

Those  marked  thus  *  are  evergreens. 

"  "  "     t    will  admit  of  frequent  repetition. 

"  "  "  jt  being  very  handsome,  will  admit  of  very 

frequent  repetition. 

"  "  "  S.  S.  require  protection  in  winter,  in  north- 

ern climates. 


CLASS  I.  — TREES  OF  THE  TALLEST  GROWTH, 

FOR  THE  FOURTH  OR  OUTER  RANGE. 

1.  tfABELE,  or  SILVER  LEAF.     Populus  alba. 

A  tree  of  rapid  growth,  rising  to  a  great  height ;  the  leaves  are 
cordate,  pointed,  of  a  very  dark  green  above,  perfectly  white  and 
woolly  or  downy  beneath.  The  petioles  are  slender,  and,  like  the 
aspen,  are  set  in  motion  by  every  breath  of  wind ;  and  the  lively 
contrast  of  the  upper  and  under  surface  gives  the  tree  a  striking 
appearance.  It  is  raised  from  suckers. 

2.  ffAiLANTHUs,  or  TREE  OF  HEAVEN.    JKlanikus  glandulosa, 
A  tree  from  Japan  or  China,  which  there  rises  to  an  enormous 

height;  with  a  slender  and  very  straight  trunk;  the  leaves  are 
pinnate,  and  from  three  to  four  feet  in  length ;  the  leaflets  very 
numerous  and  beautiful.  An  elegant  tree  of  extremely  rapid 
growth.  It  answers  well  in  the  latitude  of  Boston.  It  is  sometimes 
called  Tallou,  or  Tillou.  It  is  raised  from  seeds  and  from  suckers. 

3.  (1.)  ASH.     Fraxinus  excelsior. 

A  fine,  stately  tree,  which  rises  to  a  height  of  sixty  feet,  with 
pinnate  leaves.  The  timber  is  very  strong  and  compact.  Raised 
from  seeds. 

(2.)  MASNA  ASH.    F.  rotundifolia.    This  tree  is  from  Calabria;  it 


ORNAMENTAL   TREES,    ETC.  379 

grows  tall  and  stately,  with  pinnate  leaves.  Manna  is  procured 
from  this  variety.  That  which  naturally  exudes  is  called  tear 
manna ;  but  that  which  is  obtained  by  incision  is  called  canulaied 
or  flaky  manna. 

4.  {BEECH.    Fagus  sylvestris. 

The  F.  ferruginea,  or  AMERICAN  BEECH,  is  a  tree  of  a  tall  and 
majestic  form;  the  leaves  oval,  acuminate,  serrate,  shining ;  the 
fruit  small,  triangular  ;  the  kernel  sweet ;  it  affords  an  oil.  The 
timber  is  fine.  It  is  raised  from  seeds. 

5.  {BUTTON  WOOD.     Platanus  occidentalis. 

A  tree  which  sometimes  attains  an  .enormous  size.  Its  growth  is 
very  upright;  its  leaves  very  large,  alternate,  of  a  beautiful  shining 
green,  and  deeply  lobed ;  the  flowers  are  a  globular  ball,  an  inch  in 
diameter.  The  bark  is  smooth,  separating  in  scales.  A  noble  tree. 
It  is  raised  from  seeds. 

6.  S.  S.  {CAMPHOR.     Laurus  camphora. 

A  native  of  Japan;  a  tree  rising  one  hundred  and  fifty  feet  in 
height,  which  M.  Michaux  is  persuaded  will  do  well  in  Georgia. 
It  may  succeed  in  Florida.  The  leaves  are  oval,  pointed ;  the 
flowers  of  a  white  color ;  the  fruit  deep  purple.  The  wood  of  the 
tree,  and  especially  the  root  chopped  small,  yields  camphor  by 
distillation  in  water. 

7.  {{CATALPAS.     Bignonia  catalpa. 

A  native  of  America ;  a  large  tree,  with  a  round  head  ;  the  leaves 
are  very  large  and  cordate,  of  a  bright  green ;  the  flowers  are  in 
very  large  clusters,  of  a  white  color,  touched  with  purple  ;  they 
appear  in  July,  and  are  very  showy  and  beautiful.  Long  cylin- 
drical pods,  a  foot  or  more  in  length,  enclose  the  seeds.  The  bark 
is  tonic,  stimulant,  and  powerfully  antiseptic.  It  is  raised  from 
seeds.  The  timber  is  very  durable. 

8.  VIRGINIA  CHERRY.    See  page  223. 

9.  (1.)  {{HORSE  CHESTNUT.    JEsculns  Mppocastanum. 

A  noble  and  extremely  hardy  tree,  evidently  from  Northern  Asia. 
It  rises  from  fifty  to  sixty  feet,  in  elegant  and  compact  proportion. 
The  leaves  are  large,  palmated,  in  five  leaflets  on  a  common  petiole, 
of  a  dark  green,  and  the  tree  forms  an  impervious  shade;  the 
blossoms  appear  in  May  or  June ;  they  are  in  large  clusters,  of  a 
white  color  mottled  with  red,  and  of  a  superb  appearance.  The 
fruit  is  large,  enclosed  in  a  prickly  hull.  They  are  devoured  by 
cattle.  They  produce  a  fine  starch.  It  is  raised  from  seeds. 

(2.)  (^VARIEGATED-LEAVED  HORSE  CHESTNUT.  JE.  fol.  varieg. 
A  new  variety,  of  a  very  remarkable  and  striking  appearance,  which 
originated  in  the  nursery  grounds  of  the  author,  and  was  there  first 
discovered  in  1841.  Some  of  the  leaves  are  wholly  of  a  pure  white 
color;  others  of  a  pure  white  on  one  half  to  the  central  division; 
others  striped  with  pure  white  and  green. 

10.  {CYPRESS. 

We  enumerate  two  varieties,  1st,  Deciduous  Cypress,  (Cupressus 
disticia,)  a  native  of  the  Southern  States,  where  it  grows  to  an  enor- 
mous iu0,  vary  erect  and  stately,  and  bear*  the  climate  in  the  lati- 


380  APPENDIX. 

tude  of  Boston.  The  foliage  is  light  green,  and  very  delicate. 
2d,  *\White  Cedar,  (Cupressus  thyoides,)  a  tree  which  rises,  with  a 
very  straight  trunk,  from  seventy  to  eighty  feet;  the  leaves  are  flat- 
tened and  branching ;  a  beautiful  evergreen  tree. 

11.  {ExM.     Ulmus.    Scotch  Elm,  Wych  Elm.     Ulmus  montana. 
The  leaves  are  large,  oval,  acuminate,  pointed,  serrated.     The 

tree  grows  erect,  and  sometimes  attains  an  enormous  size.  The  bark 
assumes  a  black  cast.  The  timber  is  very  valuable.  1.  American 
Elm.  (U.  Americana.)  The  growth  of  this  variety  is  very  irregular ; 
it  attains  a  large  size  and  height,  and  the  branches  droop  like  the 
willow.  It  rises  sometimes  to  a  hundred  feet.  2.  Red  Elm.  Slip- 
pery Elm.  (Ulmus  rulrra.)  Another  handsome  variety.  The  bark 
of  the  red  elm  is  medicinal ;  it  is  highly  nutritious,  and  is  capable 
of  sustaining  human  life.  3.  Cork  Bark  Elm.  (U.  suberosa.)  All 
these  varieties  are  fine  for  avenues  and  lawns.  4.  Ulmus  ejfusa.  A 
remarkable  tree,  distinguished  from  all  others,  both  in  winter  and 
summer.  A  new  variety. 

12.  {{LiME,  or  LINDEN.     Tilia. 

The  European  Linden  rises  in  an  elegant  and  pyramidal  form. 
The  American,  or  bass  wood,  has  a  round  head ;  the  leaves  are  large, 
alternate,  round,  obtusely  pointed,  cordate,  serrated;  the  blossoms, 
though  not  showy,  have  a  sweet  and  highly-fragrant  odor.  Both 
varieties  are  of  rapid  growth,  and  form  fine  shades  for  streets  and 
lawns.  The  wood  is  light,  soft,  and  not  liable  to  split.  The  Tilia 
of  Holland  is  another  beautiful  European  variety,  with  red  wood. 
Raised  from  seeds  and  layers. 

13.  "{HEMLOCK.     Pinus  Canadensis.     Weeping  Spruce. 

An  elegant  tree,  and  neglected  for  no  other  reason  than  because 
it  is  so  common.  The  foliage  is  very  delicate.  The  tree  rises  from 
seventy  to  eighty  feet.  The  bark  is  used  in  tanning  leather.  Raised 
from  seeds. 

14.  {{LARCH.    Pinus  larix,  Larix  Europea,   • 

Sometimes  called  Scotch  Lurch.  This  is  a  noble  tree,  of  a  pyramidal 
form,  and  larger  and  more  valuable  than  the  American  variety.  Its 
branches  are  disposed  in  stages,  and  grow  in  a  horizontal  direction  ; 
it  is  of  extremely  rapid  growth,  will  flourish  in  almost  any  soil,  and 
resists  the  severest  cold  ;  a  beautiful  tree  while  in  leaf;  its  timber 
is  valuable,  and  of  great  durability.  As  the  tree  advances,  the 
branches  droop,  growing  somewhat  pendent;  it  then  becomes  a  splen- 
did tree,  and  incomparably  more  beautiful  than  the  American  va- 
riety. This  tree  is  said  to  be  cultivated  in  England,  for  timber,  to  a 
far  greater  extent  than  all  other  trees  beside,  and  is  thought  to  be 
the  most  valuable  of  all  timber  trees  grown  in  Britain,  from  its  rapid 
growth,  and  great  strength  and  durability.  It  serves  for  a  great 
variety  of  uses,  and  answers  many  of  the  purposes  of  oak. 

15.  {AMERICAN  LARCH,  or  HACMATAC.     Pinus  microcarpa. 
This  tree  is  of  rapid  growth  ;  it  attains  to  the  height  of  eighty  or 

one  hundred  feet.  The  tree  is  beautiful  while  in  blossom  and  in 
leaf,  and  has  a  sweet  odor.  The  timber  is  heavy,  very  strong,  and 
exceeding  durable 


ORNAMENTAL    TREES,    ETC.  381 

16.  {LocusT.    RoUna  pseud-acacia. 

A  tall,  beautiful  tree,  of  very  rapid  growth,  with  pinnate  leaves ; 
the  flowers  are  produced  in  racemes;  they  are  white,  and  have  & 
sweet,  fragrant  odor.  This  tree,  so  valuable  for  its  timber,  is  liable 
to  the  destructive  attacks  of  a  worm.  In  some  of  the  calcareous 
soils  of  New  Jersey,  and  where  the  locust  is  never  annoyed  by  the 
borer,  no  tree  is  found  to  be  so  profitable  to  raise  for  timber  as  this. 
In  that  climate,  the  tree  grows  very  tall  and  exceedingly  rapid.  And 
many  hundred  trees  wilfgrow  on  an  acre,  and  the  timber  commands 
a  very  high  price.  A  tree  of  the  easiest  culture,  either  from  seeds  or 
division  of  roots. 

17.  JHoNET  LOCUST,  or  THREE-THORNED  ACACIA.     Gkditschia 

triacanlhos. 

A  tree  of  rapid  growth,  which  attains  a  stately  size.  The  foliage 
is  beautiful ;  the  leaves  are  pinnate ;  they  close  at  night ;  the  seed 
pods  are  a  foot  or  more  in  length.  The  tree  is  armed  with  triple  or 
branching  thorns,  sometimes  a  foot  long,  of  formidable  appearance. 
A  hedge,  properly  trained,  would  soon  be  impassable  to  man  or 
Deast.  The  stems  should  be  allowed  to  rise  six  feet  in  height,  when 
they  must  be  checked  in  their  advancement  to  force  out  lateral 
shoots. 

18.  {{MAGNOLIA,  BLUE   FLOWERING.    M.  acuminate. 

This  tree  is  very  hardy.  It  rises  erect  and  in  beautiful  form  to  a 
great  height  in  a  congenial  climate.  The  leaves  are  handsome ;  the 
flowers  are  of  a  blue  color. 

19.  {SCARLET  MAPLE.    Acer  rubrum. 

A  large  tree,  of  a  very  handsome  form ;  the  leaves  are  cordate, 
lobed,  dentate,  downy  beneath.  The  blossoms  appear  early  in 
April;  they  are  of  a  rich  crimson  hue.  The  leaves  in  autumn 
change  to  beautiful  deep  crimson. 

20.  {SUGAR  MAPLE.    Acer  saccharmum. 

A  beautiful  tree,  of  medium  height ;  the  leaves  are  large,  three 
or  five-lobed ;  from  its  sap  sugar  is  produced  ,  a  tree  of  utility. 

21.  *#WHITE  PINE.    Pinus  strobus,  or  Weymouih  Pine. 

A  beautiful  evergreen  tree,  which  has  been  termed  the  Palm  tree 
of  the  north.  It  rises,  with  a  straight  trunk,  to  an  enormous  height. 
Mention  is  made,  in  Cox's  Travels,  of  a  tree  at  the  mouth  of  the  Co- 
lumbia River  forty-six  feet  in  circumference,  one  hundred  and  fifty 
feet  to  the  lowest  branches,  and  three  hundred  feet  high,  there 
called  by  the  traders  Roi  des  Pins.  The  leaves  are  very  delicate 
and  beautiful ;  the  timber  extremely  valuable. 

22.  *PINUS  LAMBERTIANA. 

A  splendid  genus  of  the  Fine,  discovered  by  Douglas  in  the  north 
of  California.  One  specimen  seen  measured  two  hundred  and  fifteen 
feet  in  height,  and  fifty-seven  in  circumference.  The  cones  measure 
sixteen  inches  in  length. 

Pinus  Douglasi,  Pinus  grandis,  and  Pinus  monteola,  are  de- 
scribed as  immense  and  beautiful  trees,  found  growing  on  the  North- 
west coast  of  America. 

23.  ELASTIC  PINE. 

A  new  and  remarkable  variety  of  pine,  found  growing  in  the 
valley  of  the  Columbia  River ;  the  leaves  resemble  those  of  the  Pitch 


382  APPENDIX. 

pine,  but  are  not  so  large  and  long.  The  bark  and  the  trunk  of  the 
tree  resemble  the  larch.  The  trees  grow  tall  and  straight,  and  are 
without  limbs,  except  near  the  top.  The  wood  is  firm  and  elastic, 
and  so  strong  that  it  is  exceedingly  difficult  to  break  a  limb  of  an 
inch  in  diameter.  The  tree,  it  is  stated,  is  admirably  calculated  for 
masts  and  spars,  from  its  great  elasticity  and  strength. 

24.  *{{SILVER  FIR.    Fir  Balsam,  BalmofGikad,  Pinus  balsamea. 
A  native  of  the  northern  parts  of  America.     An  evergreen  tree, 

of  a  tall  and  elegant  appearance ;  the  leaves  are  of  dark  green  above 
and  of  a  silvery  hue  beneath ;  a  tree  much  admired  for  the  beauty 
of  its  form  and  foliage. 

25.  *{SPRUCE.    Pinus. 

The  Black  Spruce  (P.  nigra)  and  the  Red  Spruce  (P.  rubra)  are 
ornamental  varieties,  and  deserving  a  place  in  every  large  garden. 
The  branches  of  most  of  those  varieties  incline  to  grow  horizontally. 

26.  *{{NORWAY  SPRUCE  FIR.    Pinus  abies. 

The  branches,  as  the  trees  advance,  grow  pendent  or  drooping, 
and  are  of  a  dark  green  color,  and  most  strikingly  picturesque.  The 
most  beautiful  and  splendid  tree  of  all  the  evergreen  or  fir  tribe  for 
northern  climes,  and  nearly  equalling  in  beauty  the  cedar  of  Lebanon. 

27.  {{SYCAMORE.    Acer  pseudo  plcdanus. 

The  tree  grows  tall  and  of  elegant  form ;  the  leaves  are  very 
large,  broad,  of  a  dark  green  hue.  A  tree  of  ornament.  2d,  Striped- 
Leaved  Sycamore,  (d.fol.  var.)  A  variety  with  beautiful  striped 
leaves. 

28.  {{TULIP  TREE.    Lirwdendron  tulipifera. 

A  very  beautiful,  majestic  tree,  which  rises,  with  a  straight  trunk, 
to  the  height  of  eighty  or  a  hundred  feet.  The  leaves  are  large,  of 
a  singular  form,  of  a  bright  green.  The  flowers  appear  in  June,  and 
much  resemble  the  tulip;  of  a  greenish  yellow,  touched  with  red. 

29.  {{WEEPING  WILLOW.     Salix  Babylonica.    PARASOL. 

A  well-known  tree,  rising  to  the  height  of  forty  or  fifty  feet ;  its 
branches  drooping ;  one  of  the  most  elegant  of  all  shade  trees.  Its 
outline,  when  standing  insulated,  is  pleasing  and  very  striking.  2d, 
Golden  Willow.  (S.  vitellina.)  A  variety  of  a  gold  color,  which  at- 
tains a  stately  size. 

30.  {NAPOLEON  WILLOW. 

A  variety  raised  from  the  tree  which  grows  over  the  former  tomb 
of  Napoleon,  at  St.  Helena.  It  is  at  least  equally  as  hardy,  but  the 
tree  droops  less  than  the  Weeping  willow. 


CLASS  II.  — TREES  OF  SECONDARY  HEIGHT, 

FOR   THE    THIRD    RANGX. 

31.  {ACACIA,  PURPLE  FLOWERING.    Robinia  viscosa. 

A  tree  which  never  grows  tall ;  the  young  wood  is  glutinous,  and 
the  flowers  are  of  a  purple  color,  and  in  large  racemes. 

32.  {LARGE  DOUBLE  FLOWERING  ALMOND.    See  page  211. 


ORNAMENTAL   TREES,    ETC.  383 

33.  ALNUS  CORDIFOLIA. 

A  new  and  very  beautiful  species  of  alder.  A  highly-ornamental 
variety,  with  large  heart-shaped  leaves. 

34.  {CHINESE  DOUBLE  FLOWERING  APPLE.     See  page  83. 

35.  {RED  SIBERIAN  CRAB.     See  page  83. 

36.  {YELLOW  SIBERIAN  CRAB.     See  page  83. 

37.  {CURLED-LEAVED  ASH.    Fraxinus  atrovirens. 

A  very  curious  and  striking  variety,  a  most  singular  tree.  The 
growth  is  very  upright;  the  young  wood  very  thick  and  stout; 
the  leaves  curled,  of  the  darkest  green  shade. 

38.  GOLDEN  ASH.     Fraxinus  aurea. 

The  bark  of  this  singular  variety  is  of  a  gold  color. 

39.  CHINESE  ASH.     Fraxinus  sinensis. 

An  ornamental  and  singular  variety  ;  the  leaves  are  small  and  very 
narrow,  of  a  dark  green  shade.  The  young  wood  is  reddish  black. 

40.  {WEEPING  ASH.    Fraxinus  pendula, 

A  variety,  with  pendent  branches,  and  very  ornamental. 

41.  {{PURPLE  BEECH.     Fagus purpurea,. 

A  tree  remarkable  for  its  leaves,  which  are  of  a  dark  crimson  or 
purple  hue,  which  appear  to  most  advantage  in  June  or  July.  In 
autumn  they  fade  to  purplish  green.  It  is  eminently  beautiful. 

42.  {{MOUNTAIN  ASH-    Sorbus  auciiparia,  or  Roan  Tree. 

A  tree  rising,  in  an  elegant  and  pyramidal  form,  to  the  height  of 
thirty  feet.  The  tree  itself  is  an  ornament,  and  its  flowers,  which 
are  in  large  clusters.  In  autumn  the  tree  is  covered  with  large 
clusters  of  red  berries,  and  its  appearance  at  this  time  is  very  striking 
and  beautiful.  A  new  variety,  of  France,  has  yellow  berries. 

43.  S.  S.  {{CABBAGE  TREE.     Chanuerops  palmetto. 

A  superb  tree,  growing  on  the  shores  of  the  ocean,  from  Cape 
Hatteras  to  the  Gulf  of  Mexico.  It  rises,  with  a  straight  trunk,  to 


the  height  of  forty  or  fifty  feet,  but  never  branches.     Its  regul 
summit  is  crowned  with  tufts  of  palmated  leaves  of  a  shining  green, 
their  footstalks  twenty  inches  long;  the  undeveloped  leaf  is  folded 


like  a  fan,  and  opens  five  feet  in  diameter.  The  fruit  is  a  small 
berry,  and  in  clusters.  The  wood  is  spongy,  and  has  therefore  been 
used  in  the  construction  of  forts.  It  resists  the  sea-worm. 

44.  S.  S.  *{{CARICA  PAPAYA. 

A  beautiful  evergreen,  which  Mr.  Bartram  pronounces  the  most 
graceful  and  elegant  production  known.  It  grows  only  in  the 
southern  parts  of  the  Union.  It  rises  fifteen  or  twenty  feet,  but 
never  or  but  seldom  branches.  Its  trunk  is  straight,  smooth,  of  a 
bright  ash  color,  and  polished  like  leaf-silver.  Its  top  is  spherical, 
and  formed  of  very  large  lobe-sinuate  leaves,  supported  on  very  long 
footstalks.  The  fruit,  like  figs,  comes  out  singly,  and  in  the  axils  of 
the  leaves,  and  in  continual  succession.  The  tree  is  in  continual 
flower. 

45.  *RED  CEDAR.     Juniperus  FiVg-miaca. 

Or  B'atk  Cypress.    A  dark  evergreen  tree,  of  conical  form.     The 


384  APPENDIX. 

wood  is  extremely  durable,  and  has  a  fine  odor.     Hedges  formed  of 
this  material,  by  clipping,  become  remarkably  compact. 

46.  JDOUBLE  FLOWERING  CHERRY.     See  page  240. 

47.  tJCuiONANTHUS,     or    WHITE      FRINGE      TREE,     MOUNTAIN 

SNOW  DROP  TREE.  Chionanthus  Virginia/Co. 
A  low-growing  tree,  with  numerous  branches  ;  the  leaves  are  large, 
oblong,  entire,  nearly  opposite  ;  the  flowers  are  in  long  bunches,  of 
pure  white,  resembling  flakes  of  snow,  or  cut  in  narrow  segments, 
like  fringe  ;  the  berries  are  black  ;  they  contain  an  oblong,  hard  seed. 
An  elegant  tree. 

48.  S.  S.  {{FRANKLINS.     Gordonia  pubescens. 

A  tree  growing  from  six  feet  to  thirty  feet  in  a  congenial  climate. 
Universally  admired  for  its  large  and  beautiful  white  flowers,  with 
a  yellow  centre,  and  of  extraordinary  fragrance. 

49.  HERCULES'S  CLUB.    Angelica  Tree.    Jlralia  spinosa. 

A  tree  of  low  growth,  of  a  singular  aspect;  the  limbs  are  covered 
with  stiff  thorns  ;  the  flowers  are  in  large  bunches,  and  last  a  long 
time. 

50.  JUDAS  TREE.     Cercis  siHquastrum. 

A  low  tree,  which  produces  its  flowers  very  early,  before  the  ap- 
pearance of  the  leaf;  it  is  at  that  time  an  ornamental  variety 

51.  KENTUCKY  COFFEE  TREE,  or  BONDUC.    Gymnodadus  Can- 

adensis. 

A  singular  tree  in  its  appearance  ;  the  young  wood  is  remarkably 
stout  and  thick  ;  the  berries  are  said  to  be  used  as  coffee. 

52.  IJLABURNUM.     Cytissus  laburnum,  or  Golden  Chain. 

An  elegant,  small  tree  ;  there  are  two  varieties,  the  common,  and 
the  ALPINE,  or  SCOTCH  ;  the  latter  is  the  most  beautiful,  a  native  of 
the  Alpine  Mountains  ;  the  leaves  are  pinnate  ;  the  blossoms  are 
produced  profusely,  in  long,  pendent  clusters,  or  racemes,  near  a  foot 
in  length,  of  a  bright  yellow  color,  and  splendid  ;  one  of  the  most 
beautiful  of  all  trees  when  in  bloom,  and  the  greatest  ornaments  of 
the  garden.  In  France  there  is  a  new  white  blossom  variety. 

53.  ffMAGNOLIA. 

Of  this  splendid  tree  there  are  many  varieties;  all  are  beautiful. 

1.  Chinese  Purple  Flowering,  (Magnolia  obovata,)  with  flowers 
of  a  fine  violet  purple  outside,  and  white  within. 

2.  H7%e  Chandelier  Magnolia,  or  Yulan.     (Magnolia  ecnspicua.) 
Another  Chinese  variety,  with  large,  elegant  white  flowers  ;  these 
grow  in  clusters  resembling  a  chandelier. 

3.  ttThe  Magnolia   cordata,   or    Yellow  Twice   Flowering.     The 
flowers  of  this  variety  are  yellow.      A  very  beautiful  and  hardy  tree. 

4.  ^Magnolia  glauca;  for  description,  see  third  section. 

5.  tt  Splendid  Magnolia   macrojihyUa,  large-leaved.      The  leaves 
of  this  variety  are  over  two  feet  in  length  ;  the  blossoms  very  large, 
and  of  a  yellowish  white,  very  beautiful,  with  a  fine  odor. 

6.  ^Magnolia  purpurea.     Highly  spoken  of  by  Mr.  Loudon. 

7.  H  Magnolia  tripetala.    (Umbrella  Tree.)     A  tree  which  rises  to  a 

single 
odor 


very  moderate  height,  with  very  large  leaves,  and  very  large  sin 
flowers,  five  inches  in  diameter,  of  a  white  color,  and  fragrant  od 


ORNAMENTAL    TREES,    ETC.  335 

S.  S.  *\\Great  Flowering  Magnolia.  M.  grandtflora.  A  tall, 
superb  evergreen  tree,  rising  in  a  congenial  climate  to  the  height  of 
sixty  or  eighty  feet;  the  leaves  are  oblong,  of  a  shining  green.  The 
flowers  are  very  large,  of  a  fine,  fragrant  odor.  It  does  not  bear  a 
northern  climate. 

54.  |AsH-LEAVEB  MAPLE. 

A  new  and  beautiful  tree  of  the  first  class.  The  leaves  in  five 
leaflets,  serrate,  greenish  yellow ;  the  young  wood  is  green. 

55.  {{MOUNTAIN  SNOW  DROP.     Chionanthus  montana. 

The  tree  rises  from  ten  to  twelve  feet  in  height ;  the  leaves  are 
oblong,  broad,  laurel-shaped,  of  a  blackish  green;  the  flowers  are 
in  clusters,  very  singular  and  white,  like  flakes  ot  snow.  Last  of 
May  and  June. 

56.  {CHINESE  PAPER  MULBERRY.     Brousonetia  papyrifera. 

A  large  tree,  with  a  round  head ;  the  leaves  are  large,  rough ;  some 
are  cordate,  some  entire,  some  five-lobed.  The  fertile  and  barren 
blossoms  are  produced  on  different  trees.  The  tree  is  of  rapid 
growth,  and  ornamental. 

57.  {{CHINESE  MULBERRY.    Morus  multicaidis.  See  Appendix. 
A  beautiful  tree,  of  rapid  and  upright  growth ;  leaves  very  large  and 

cordate ;  the  upper  surface  is  curled  or  convex,  of  a  deep  shining  green. 

58.  {{OSAGE  ORANGE.    Madura  auraniiaca.     Bow-Wood, 

A  native  of  the  Arkansas  and  Missouri,  where  it  rises,  in  beauti- 
ful proportion,  to  the  height  of  sixty  feet,  and  has  been  pronounced 
one  of  the  most  beautiful  of  our  native  trees.  The  leaves  are  oval 
and  lanceolate,  of  a  bright  shining  green ;  they  resemble  those  of 
the  orange,  and  the  branches,  like  those  of  the  orange,  are  covered 
with  long  thorns.  The  fruit  is  nearly  as  large  as  an  ostrich's  egg, 
of  a  golden  color,  and  the  trees,  when  laden  with  fruit,  appear  splen- 
did, but  the  fruit  is  not  eatable.  The  wood,  according  to  Mr.  Sevier, 
Member  of  Congress  for  Arkansas,  is  perhaps  the  most  durable  in 
the  world,  and  for  ship-building  esteemed  preferable  to  live  oak  ;  it 
is  valuable  for  furniture,  as  it  receives  the  finest  polish,  and  yields 
a  fine  yellow  dye.  It  is  remarkably  tough,  strong,  and  elastic,  and 
preferred  by  the  Indians  to  all  other  wood  for  bows.  It  deserves 
trial  for  hedges.  I  know  of  no  wood  so  beautiful  for  this  purpose. 
Perfectly  hardy  on  the  hills  near  Boston,  but  not  in  every  valley. 

59.  *{Pimjs  CEMBRO.     Bon  Jard. 

A  medium-sized  tree,  of  a  beautiful  form,  with  a  straight  tmnk ; 
the  leaves  are  very  long,  like  those  of  the  Pinus  strobus ;  they  grow 
in  fives;  the  cones  are  roundish,  the  size  of  an  egg;  they  contain 
large  seeds,  which  are  eatable  and  good.  The  wood  of  this  tree  ex- 
udes a  powerful  and  pleasant  odor.  At  the  Chateau  of  Tarasp,  in 
Switzerland,  every  apartment  is  wainscoted  with  the  wood  of  the 
Pinus  cembro,  and  various  articles  of  the  furniture  are  formed  of 
this  wood,  and,  although  the  wainscoting  is  now  some  centuries 
old,  it  still  exudes,  with  undiminished  strength,  an  odorous  perfume. 
Bull.  Univ.  (Loud.  Mag.) 

60.  (1.)  PEACH.    \DouUe  Flowering  Peach. 
Highly  ornamental  when   in  bloom.     See  page  198. 
(2.)  Jlmyrdalua  Alucrocurtxz.     (3.)  Amygdoluj  oricntali* 

33 


386  APPENDIX. 

61.  JJS.  S.  PRIDE  OF  INDIA.    Mdia  azedarach. 

A  tree  from  India  or  China,  of  very  rapid  growth,  much  used  in 
the  southern  cities  for  ornamenting  streets.  The  leaves  are  pinnate, 
of  a  deep  shining  green,  and  beautiful ;  the  flowers  are  in  large,  ob- 
long clusters,  of  a  bluish  white  or  lilac,  and  of  a  fragrant  odor. 

62.  ftSHEPARDiA,  or  Buffalo  Berry  Tree.    See  page  317. 

63.  }:*SWEDISH  JUNIPER.     Juniperus  Suedca, 

A  hardy  and  beautiful  evergreen  tree,  which  does  not  rise  to  a 
very  great  height.  -  Its  appearance  is  very  singular  when  trained  in 
a  narrow,  pyramidal  form,  by  tying  in  the  branches. 

64.  {TUPELO  TREE.     Jtyssa  vilksa,  or  Gum  Tree. 

A  beautiful  tree,  growing  tall  and  handsome ;  the  leaves  resem- 
ble a  regular  star.  It  is  sometimes  found  in  woods  as  far  north  as 
Boston. 

65.  BLACK  WILLOW.     Satix  nigra. 

A  low  tree  ;  the  young  wood  of  this  variety  is  of  a  shining  deep 
violet  or  black,  and  covered  with  a  pale  blue  bloom. 

66.  JRiNG  WILLOW.     Salix  annvlaris. 

A  very  curious  and  singular  tree ;  the  leaves  are  curled  in  the 
£>rm  of  a  ring  6r  hoop.  Also  called  Hoop  Willow. 

67.  ^VENETIAN  SUMAC.    Ekiis  colinus.    Smoke  Tree.    Purple 

Fringe  Tree.  Aaron's  Beard.  Jupiter's  Beard. 
An  elegant  shrub  or  tree,  rising  from  six  to  twenty  feet,  with  a 
round  head  ;  the  leaves  are  round,  and  have  the  bdor  of  citron.  The 
flowers  are  very  striking,  and  have  a  beautiful  appearance ;  they 
appear  in  June,  are  in  large  tufts,  of  a  purple  color.  In  September 
and  October  they  change,  and  appear  like  masses  of  wool.  One  of 
the  most  beautiful  shrubs  ;  its  appearance  is  very' conspicuous  and 
superb. 

68.  S.  S.  ftWiLD  ORANGE.     Cerairus  Caroliniana. 

A  beautiful  evergreen  tree,  of  rapid  growth,  found  growing  OR 
the  coasts  of  'the  Carolinas,  Georgia,  and  Florida,  rising  to  the 
height  of  from  thirty  to  forty  feet.  The  leaves  are  three  inches 
long,  oval,  acuminate,  smooth  and  shining  above,  and  the  tree 
affords  an  impenetrable  shade.  The  flowers  are  small  and  numer- 
ous ;  the  fruit  nearly  black ;  the  pulp,  which  is  not  eatable,  encloses 
a  soft  stone. 


CLASS   III.  — TREES  OF  LOW  GROWTH,  OR  SHRUBS, 

TO    TKJI    FEET, 
FOR  THE    SECOND    RANGE. 

69.  JRosE  ACACIA.     Robina  kispida. 

A  low-growing  shrub,  which  product's  a  succession  of  large  clus- 
ters of  pale  blue  or  purple  flowers. 


ORNAMENTAL    TKEES,    ETC.  387 

70.  {{ALTHEA.    Hibiscus  Syriacus.  JL  plena.    MChea  frutex. 

A  native  of  Asia,  but  bears  the  winters  of  Boston  perfectly  well. 
One  of  the  most  ornamental  of  all  shrubs,  rising  to  the  height  of  from 
six  to  twenty  feet.  The  leaves  are  three-lobed.  The  chief  varieties 
of  the  Double  Althea  are  the  Double  Blue,  Double  Purple,  Double 
Red,  Double  White  Striped,  or  Pheasant  Eyed,  and  Double  White,  &c. 
&c.-  This  last  does  not  flower  well  in  the  latitude  of  Boston.  The 
Altheas  commence  flowering  not  long  after  the  hardy  roses  are  gone, 
and  continue  blooming  till  late  in  autumn.  They  are  very  beauti- 
ful, and  indispensable  in  every  good  garden. 

71.  {{AZALEA. 

This  variety  of  honeysuckle  is  much  admired.  The  pink  and  the 
white  are  the  most  common,  and  are  natives  of  our  woods ;  they 
are  extremely  fragrant  and  beautiful  when  in  bloom.  The  varie- 
ties known  in  cultivation  may  exceed  a  hundred. 

72.  CALYCANTHUS.     C.floridus.    Jlllspice,  or  Sweet-scented  Shrub. 
A  hardy  shrub,  rising  six  or  eight  feet  in  height ;  the  flowers  are 

of  a  brown  purple  or  dark  red,  of  an  agreeable  odor,  like  spices. 
The  leaves  and  the  wood  are  very  fragrant. 

73.  {CHINESE  CALTCANTHUS. 

A  variety  with  white  flowers ;  there  is  another  Chinese  variety 
with  y  ellow  flowers. 

74.  {WEEPING  CHERRY.    See  page  223. 

75.  {COLUTEA. 

Of  this  shrub  there  are  the  Colutea  arborescens,  with  clusters  of 
yellow  flowers  during  summer  —  and  seed  in  a  thin,  inflated,  mem- 
braneous case  ;  also  the  C.  Pococki,  with  dark  yellow  flowers.  Both 
are  ornamental. 

76.  MISSOURI  or  JEFFERSON  CURRANT.    Ribes  Missouriensis. 
A  shrub  rising  to  the  height  of  six  feet,  with  clusters  of  bright 

yellow  flowers,  of  a  fragrant  odor  in  spring. 

77.  INDIAN  CURRANT.     SympTtoria  glomerata. 

A  low  shrub  ;  the  leaves  are  very  small,  oval ;  the  fruit,  for  which 
alone  it  is  remarkable,  is  profusely  clustered  on  the  branches,  and  of 
a  red  color,  but  not  eatable. 

78.  {PROFUSE  FLOWERING  CURRANT.    Ribes  multiftorum. 
Has  long  bunches  of  flowers,  and  is  but  little  known. 

79.  {SNOWY  FLOWERING  CURRANT.    Ribes  niveum. 

Flowers  white,  pendent,  and  abundant,  and  ornamental.  The 
fruit  is  black.  A  fine,  hardy,  ornamental  shrub,  brought  by 
Douglass  from  the  N.  W.  Coast.  See  CURRANT. 

80.  DIRCA  PALUSTRIS. 

Leather  Wood,  so  called  from  the  uncommon  flexibility  of  the  tree 
and  its  branches.  It  rises  from  four  to  six  feet,  in  form  of  a  tree  ; 
the  flowers  are  yellowish  white ;  the  leaves  are  oval. 

81.  BLOODY  DOGWOOD.     Cornus  sanguined.    Red-twigged  Dog- 

ioood. 
The  flowers  are  produced  in  clusters,  but  neither  these  nor  the 


388  APPENDIX. 

leaves  are  very  striking.     In  winter  the  wood  assumes  a  beautiful 
crimson  color,  and  in  that  season  is  much  admired. 

82.  WHITE  FLOWERING  DOGWOOD.     Cornus  alba. 

A  shrub  not  very  uncommon  in  our  woods,  producing  a  profusion 
of  blossoms  of  a  dull  white,  resembling  the  single  rose. 

83.  {ENGLISH  FLY  HONEYSUCKLE.    Lonicera  xylosteum. 

A  small  tree  or  shrub,  rising  to  the  height  of  seven  or  ten  feet; 
the  leaves  are  dark  green  above,  downy  beneath;  the  flowers 
small,  of  a  straw  color,  but  not  very  conspicuous  ;  the  berries  are 
bright  red;  the  shrub  is  considered  ornamental;  the  flowers  ap- 
pear in  June  and  July. 

84.  {{RED  TARTAREAN  HONEYSUCKLE.     Lonicera  tartarica. 
An  elegant  shrub,  rising  from  four  to  ten  feet  in  height.     The 

flowers  are  small,  of  a  pale  red  color,  very  beautiful  and  fragrant, 
and  appear  early  in  April.     This  shrub  is  much  admired. 

85.  {{CAUCASIAN  or  WHITE  TARTAREAN  HONEYSUCKLE. 

A  variety  of  the  last  named ;  a  most  elegant  shrub,  with  blossoms 
of  a  pure  and  beautiful  white. 

86.  {{DWARF   FLOWERING   HORSE   CHESTNUT.     JEsculus  ma- 


A  native  of  America ;  it  rises  to  the  height  of  five  or  six  feet,  pro- 
ducing large  spikes  of  beautiful  white  flowers,  of  a  fine  odor  and  ele- 
gant appearance. 

87.  S.  S.  {HAUESIA.     Snow  Drop  Tree,  or  Silver  Bell. 

There  are  two  varieties  of  this  tree,  the  H.  diptera,  and  H.  tetrap- 
te.ro. ;  the  former  the  two-winged,  the  latter  the  four-winged  —  the 
blossoms  are  pendent,  and  of  a  pure  white,  bell-formed  and  beautiful. 

88.  {HAWTHORN.     Cratagus  oxyaccmthus. 

A  tree  of  medium  size,  of  many  highly  ornamental  varieties ; 
some  of  which  are  distinguished  for  the  elegance  of  their  flowers,  and 
some  for  the  beauty  of  their  fruit. 

1.  DOUBLE  WHITE  HAWTHORN.     Covered  in  early  spring  with 
a  beautiful  sheet  of  white  bloom. 

2.  NEW  SCARLET  HAWTHORN.    Covered  in  spring  with  splendid 
and  profuse  scarlet  bloom. 

3.  NEW  DOUBLE  PINK  HAWTHORN.     Covered  with  a  beautiful 
pink-colored  bloom.     Other  varieties  are  distinguished  for  the  beauty 
of  their  fruit  in  autumn  —  particularly, 

4.  ORIENTAL   HAWTHORN.    Cratagits  Orientalis.  var.  Sanguinea. 
Produces  large  Port  wine  colored  fruit. 

5.  LARGE  YELLOW-FRUITED  HAWTHORN.     C.  tanacetifolia.    Has 
remarkably  large  and  striking  leaves,  and  large  yellow  fruit ;   oth- 
er beautiful  varieties  are  the  Lrrana,  &c.  &c.     The  Hawthorn  is 
much  employed  for  hedges  ;  particularly  the  English  Hawthorn,  and 
the  Washington  Thorn  ;  the    Cockspur  or  Newcastle  Thorn,  or  Crus 
GaUi.    This  last  is  the  best.     See  article  HEDGES. 

89.  {INDIGO  SHRUB,    dmorphafruticosa. 

This  produces  spikes  of  blue  flowers  in  great  abundance,  of  hand- 
some appearance ;  they  appear  in  June. 

90.  {{LILAC.     Syringa  vulgaris. 

A  beautiful  shrub,  rising  from  six  to  eight  feet  in  height;  it  flow 


ORNAMENTAL   TREES,    ETC.  389 

ers  in  large  clusters  in  April  and  May,  of  a  fragrant  odor.  Of  the 
lilac  there  are  several  fine  varieties,  all  of  the  most  hardy  charac- 
ter. 1.  Purple  Lilac;  flowers  large  and  splendid,  but  too  common. 
2.  White  Lilac,  with  pure  white  blossoms.  3.  New  White  Lilac,  more 
beautiful.  4.  Syringa  Charles  X.,  new  and  beautiful.  5.  Syringa 
Sauge.  6.  Syringa  Varin.  7.  Syringa  Josik&a,  a  new  and  beauti- 
ful species  of  lilac  ;  flowers  fine  blue. 

91.  {{PERSIAN  LILAC.     S.  Persica, 

This  shrub  rises  six  or  seven  feet  in  height.  The  leaves  are 
pointed,  and  of  less  size  than  the  common  lilac.  The  flowers  are 
smaller  and  more  delicate.  There  are  several  varieties.  1st,  Purple 
Persian  L. ;  2d,  White  Persian  L. ;  3d,  Cut-leaved,  or  Chinese  L.,  with 
curious  leaves. 

92.  {{MAGNOLIA  GLAUCA.     Glaitcous  Magnolia, 

A  tree  or  shrub,  with  oblong  glaucous  leaves,  and  beautiful 
white  flowers  of  a  fragrant  odor.  The  plant  is  very  hardy,  and 
flourishes  best  in  a  mixture  of  bog  earth  and  common  soil. 

93.  *{{MOUNTAIN  LAUREL.     Broad-Leaved  Kalmia,   Kalmia  lu- 

tifolia, 

A  superb  evergreen  shrub,  very  hardy ;  a  native  of  the  Northern 
Stales  of  America.  It  rises  five  or  six  feet;  the  leaves  are  oblong 
and  shining  ;  the  flowers  are  in  large  convex  clusters,  of  a  rose  or 
carnation  hue,  and  appear  in  June  or  July,  and  are  beautiful. 

94.  MOUNTAIN  ROSE,  or  RASPBERRY.    Rubus  odoratus. 

A  low  shrub,  remarkable  for  its  large  green  leaves,  and  a  succes- 
sion of  blue  flowers  like  small  single  roses.  There  is  a  variety  with 
large  white  flowers. 

95.  S.  S.  *{{PALMETTO  ROYAL,  or  BAYONET  BUSH. 

A  very  singular  production.  It  rises  several  feet,  with  a  stiff, 
ligneous  stem  ;  the  summit  is  crowned  with  leaves  in  a  cluster,  of 
a  dark  green  color,  with  crenated  edges ;  they  are  very  stiff",  dagger 
or  sword-shaped,  and  sharp-pointed  ;  and  they  form  hedges  impene- 
trable to  man  or  beast,  at  Savannah  and  St.  Augustine  ;  the  flowers 
are  white,  tulip-formed ;  they  crown  the  summit  in  a  pyramid  ;  the 
fruit  like  a  cucumber  in  size  and  form ;  the  skin  smooth  and  shining, 
of  a  deep  purple  color;  the  pulp  soft,  juicy,  agreeable,  aromatic,  and 
somewhat  bitter. 

9G.  S.  S.  {{POMEGRANATE.    See  former  page. 

97.  {PRIM,  or  PRIVET.     Ligustrum  vulgare. 

A  sub-evergreen,  rising  eight  or  ten  feet;  the  leaves  are  lance- 
olate, of  a  very  dark  green,  like  the  myrtle ;  the  flowers  are  white  ; 
the  berries  black,  in  large  clusters.  This  plant  forms  a  beautiful 
hedge.  2d.  \Variegated  Leaved  Privet.  (L.  variegatum.)  The 
leaves  of  this  variety  late  in  autumn  are  blotched  with  a  bright  gold 
color.  3d.  t  Chinese  Privet.  (L.  sinensis.)  A  variety  with  leaves 
of  the  same  dark  green  as  the  preceding,  but  of  much  larger  size. 

98.  {{JAPAN  QUINCE.      Cydonia  Japonica,  or  Pyrus   Japonica. 

Japan  Pear.     See  page  175. 

99.  {CHINESE  QUINCE.    See  page  176. 

33* 


390  APPENDIX. 

100.  "^{RHODODENDRON  MAXIMUM.    ROSE  BAT.     Great  Rhod- 
odendron. 

An  evergreen  shrub,  a  native  of  America.  It  rises  from  six  to 
sixteen  feet  in  height,  with  numerous  branches ;  the  leaves  are 
large,  oblong,  and  thick ;  of  a  dark  shining  green,  and  beautiful. 
Injjuly  the  flowers  appear  in  large  convex  clusters,  at  the  end  of 
the  shoots,  of  a  reddish  hue  ;  they  are  extremely  beautiful,  and  last 
a  long  time.  A  moist  soil  is  the  most  suitable.  A  very  hardy  va- 
riety. 

101.  *JJRHODODENDRON    PoNTICUM,  OT   PoNTIC    ROSE    BAY. 

A  beautiful  variety,  of  foreign  origin.  The  leaves  are  large,  shining, 
and  beautiful ;  the  flowers  appear  in  midsummer,  on  the  ends  of 
the  shoots,  in  large  clusters,  and  are  of  a  violet  or  purple  color.  A 
very  beautiful  shrub.  A  moist,  sandy  soil  suits  it  best.  This  variety 
is  not  so  hardy  as  the  former  species. 

102.  JJSNOw  BALL,  or  Guelder  Rose.     Viburnum  opulus. 

An  elegant  shrub,  blooming  very  early  and  profusely  in  spring, 
in  large,  round,  white  clusters,  like  balls  of  snow. 

103.  JAPAN  SOPHORA.     Sopkora  Japonica. 

A  tree,  rising,  with  a  straight  trunk,  to  a  great  height,  in  congenial 
climates.  The  branches  are  pendent ;  the  flowers  in  clusters,  of  a 
dull  white.  It  was  for  a  long  time  known  that  this  tree  produced 
the  Japan  Imperial  yellow  dye;  but  the  bark,  leaves,  and  wood 
failed  of  producing  it ;  but  it  is  lately  discovered  to  be  produced 
froip  its  fruit. 

104  SPIR.EA, 

Of  the  Spiraeas,  there  are  several  varieties ;  they  are  all  orna- 
mental. We  enumerate, 

1.  {GUELDER  ROSE  SPIRJEA.    Spirtea  opulifolia,  or  ./Vine  Bark.    A 
shrub  rising  six  or   eight   feet,  with  large  round  clusters  of  white 
flowers  in  spring. 

2.  {{SIBERIAN  SPIRAEA.     S.  lavigata.     A  shrub  rising  five  or  six 
feet  high,  producing  large,  beautifulspikes  of  white  flowers  in  spring. 

3.  RED   FLOWERING.      S.   lomentosa.      Produces    handsome    red 
spikes  of  flowers,  and  is  neglected  only  because  it  is  so  common. 

4.  {NEPAL.     S.  Mia.     Produces  elegant  red  flowers. 

105.  {STRAWBERRY  TREE.     Euonymus. 

Of  this  tree  or  shrub  there  are  several  varieties.  In  autumn  the 
trees  are  covered  with  a  profusion  of  red  berries,  and  are  then 
deemed  very  ornamental. 

106.  {{SYRINGA.     PMladdphus  coronaris. 

A  very  ornamental  shrub,  producing  a  profusion  of  white  flowers 
very  early  in  spring,  of  a  sweet  fragrance. 

1.  {{CAROLINA  LARGE  FLOWERING  SYRINGA.  PhUad elphus grandi- 
fiorus,  or  Garland  Syringa.     Very  hardy.     The  flowers  are  in  gar- 
lands, and  continue  a  long  time. 

2.  {{VARIEGATED  LEAVED  SYRISGA.    Pfiiladelphus  rariegata.     A 
beautiful  and  much  admired  variety,  witli   leaves  variegated  with 
green  and  white. 


ORNAMENTAL   TREES,    ETC.  391 

CLASS   IV.  — SHRUBS  OF  LOW   GROWTH. 

VARIETIES    WHICH    SELDOM   RUE    BTT   FROM   TWO   TO    FIV«    FEETX 
FOR   THE    FIRST,    OR   INKER   RANGE. 

107.  ftDwARF  DOUBLE  FLOWERING  ALMOJVP.  Amygdalus  nana. 
A  superb  shrub,  flowering  early  in  spring,  in  profuse  clusters  of 

very  double  blossoms,  like  small  roses,  of  a  rose  or  pink  color ;  one 
of  the  most  ornamental  shrubs  of  its  season.     See  page  211. 

108.  YELLOW  DIERVILLA.    Diervitta  lutea,  or  Acadian  Honey- 
suckle. 

A  low-growing,  hardy,  ornamental  shrub.  The  wood  is  perfumed 
when  broken ;  the  flowers  are  small,  of  a  yellow  color,  and  slightly 
fragrant. 

109.  CANDLEBERRT  MYRTLE.     BAYBERRY.     Myrica  cerifera  la- 
tifolia. 

A  low,  hardy  shrub,  rising  from  three  to  five  feet  in  height ;  a  na- 
tive of  the  Middle  and  Northern  Atlantic  States.  The  leaves  are 
broad,  shining  green;  when  rubbed,  they  emit  a  fragrant  odor. 
They  remain  on  the  tree  till  late  in  winter.  The  berries,  profusely 
clustered  on  the  limbs,  are  round,  of  the  size  of  peppercorns  ;  each 
berry  contains  a  small  stone,  and  is  covered  outside  with  a  waxen 
substance  which  resembles  a  thick  azure  bloom.  The  wax  is  ex- 
tracted by  boiling.  The  berries,  being  placed  in  a  boiler,  are  covered, 
until  the  water  rises  six  inches  above  their  surface,  and  these  being 
continually  stirred  while  boiling,  the  wax  is  separated,  and  this, 
rising  to  the  surface  like  oil,  is  skimmed  off"  continually.  As  oft  as 
the  berries  become  exhausted,  and  will  yield  no  more  wax,  they  are 
withdrawn,  and  replaced  by  fresh  quantities,  the  process  of  boiling 
continuing  unceasingly,  till  the  stock  of  berries  is  exhausted.  This 
oil,  being  strained  through  a  coarse  cloth,  and  Cooled,  is  solidified, 
and  being  placed  on  lined  cloths,  the  superfluous  water  soon  dries  ; 
it  is  then  of  a  dull  green  color,  and  semi-transparent. 

Candles  made  of  myrtle  wax  burn  with  a  peculiarly  clear,  white 
flame,  producing  a  beautiful  light  with  but  little  smoke;  and  yield, 
while  burning,  a  balsamic  fragrance,  and  delicious  perfume.  The 
roots  abound  in  the  Gallic  acid,  and,  when  pulverized,  they  form  a 
snuff  of  extraordinary  medicinal  power. 

The  Candleberry  myrtle  will  grow  and  flourish  with  little  care  ;  a 
light,  sandy,  and  somewhat  moist  soil  seems  most  congenial  to  its 
growth. 

Hie  Myrica  Cerifera  Angustifolia  is  another  variety,  with  smaller 
seeds,  a  native  of  Louisiana,  and  there  growing  from  ten  to  twelve 
feet  high.  Those  trees  produce  seven  pounds  of  seeds  each,  which 
yield  about  one  fourth  of  their  weight  in  wax.  This  wax  is  precisely 
similar  in  quality  to  the  wax  of  the  northern  shrub.  The  balsamic 
fragrance  yielded  by  the  burning  tapers  formed  of  the  new  wax,  is 
considered  by  the  Louisianians  as  powerfully  restorative  to  the  sick. 
In  that  country,  and  at  the  suitable  season,  men  go  down  to  the  sea- 
side, or  wherever  the  trees  abound,  where  they  encamp  with  their 
whole  families,  and  build  a  hut  of  palm  leaves,  and  commence  the  pro- 
cess of  gathering  and  of  boiling,  and  continue  while  the  berries  last 


392  APPENDIX. 

With  the  .view  of  rendering  the  produce  of  this  plant  a  lucrative 
article  of  commerce,  the  French  government  have  encouraged  its 
growth ;  and  plantations  of  this  shrub  have  been  begun  at  Ram- 
bouillet  and  at  Orleans. 

110.  S.  S.  {{CAMELLIA  JAPONICA,  or  JAPAN  ROSE. 

A  beautiful  evergreen  tree^  producing  flowers  like  roses,  of  vari- 
ous shades,  extraordinary  beauty  and  fragrance.  It  requires  ef- 
fectual protection  in  the  Northern  and  Middle  States.  It  flowers 
in  winter. 

111.  {{CORCHORUS  JAPONICUS.    Kama  Japonica,    Japan  Globe 
Flower. 

An  elegant  shrub  from  Japan,  rising,  with  many  flexible  stalks,  to 
the  height  of  five  or  six  feet.  The  flowers,  which  are  produced  in 
succession  from  spring  to  autumn,  are  very  double,  and  of  a  globu- 
lar form,  and  bright  yellow  color.  This  plant  is  strikingly  beautiful. 
It  bears  the  winters  well  in  the  latitude  of  Boston,  with  a  very 
slight  covering  of  straw  or  leaves,  but  generally  without  any  pro- 
tection whatever. 

112.  {COTTONEASTER. 

A  native  of  Sweden,  a  cold  country.  In  June  it  presents  a  sheet 
of  bloom,  of  snowy  whiteness,  and  is  of  surpassing  beauty ;  in  winter 
it  is  mantled  with  berries  of  fine  scarlet.  Varieties :  1 .  C.  acuminata , 
2.  C.  mumularia ;  3.  C.  frigida ;  and  4.  C.  affinis.  The  two  last 
are  of  remarkably  rapid  growth. 

113.  {{DAPHNE  MEZEREON. 

A  lotf  shrub,  rising  from  two  to  three  feet  in  height,  with  small, 
lanceolate  leaves.  In  March  the  whole  plant  is  decorated  with 
flowers  of  a  violet  or  red  hue,  and  beautiful  appearance.  An  el- 
egant shrub. 

ttWniTE  FLOWERING  MEZEREON  is  beautiful,  but  taller  than  the 
red. 

114.  {{TREE  LUPIN.     iMpinus  arborescens. 

A  singularly  handsome,  new  shrub ;  the  flowers  are  large,  and 
produced  in  beautiful  clusters  or  racemes. 

115.  {{P^ONIA. 

The  Tree  Pewnias  are  as  hardy  as  oaks.  The  flowers  are  of  large 
size,  and  splendid  in  appearance.  They  are  from  China,  and  of 
several  varieties. 

1.  Paonia  Moutan  Banksii,  or  Chinese  Purple  Tree  Pseonia;  flow- 
ers magnificent  and  fragrant. 

2.  Paonia  roseo  odorata,  or  Chinese  Rose-Colored  Tree  Paeonia, 
with  magnificent  fragrant  flowers. 

3.  Pfsonia  panaveracea,  or  Chinese  Poppy  Flowered  Tree  Pseonia, 
with  large  single  white  flowers,  with  a  purple  centre. 

]  16.  ST.  J  OHN'S  WORT.     Hypericum. 

Of  these  there  are  several  varieties ;  the  H.  frutescens  is  a  low 
shrub,  which  produces  in  summer  a  profusion  of  flowers  of  a  yellow 
color. 
117.  {{SCOTCH  BROOM.     Spartium  scoparium. 

A  singular  shrub,  rising  in  many  flexible  stalks,  like  a  broom  ;  the 


ORNAMENTAL    TREES,    ETC.  393 

flowers  are  yellow  and  very  showy ;  the  appearance  of  this  shrub  is 
striking.  2.  Siberian  Broom,  a  low,  trailing  shrub,  producing  a  suc- 
cession of  small  yellow  flowers. 

118.  fJSNOWBERRY.     Symphoria  racemosa, 

A  very  hardy  shrub  from  the  Rocky  Mountains.  The  berries, 
which  are  of  the  size  of  a  cranberry,  are  in  clusters,  and  are  very 
white  and  delicate,  like  wax,  and  very  ornamental. 

119.  #RosE.    Rosa. 

The  rose  is  justly  called  the  queen  of  flowers,  for  its  size  and 
various  beautiful  shades  and  delightful  fragrance.  The  colors  vary 
from  a  pure  white  to  red,  to  deep  violet,  and  nearly  to  black.  The 
yellow  rose  is  not  very  uncommon.  The  rose  is  an  indispensable 
requisite  in  every  good  garden.  The  lists  enumerate  at  least  one 
thousand  names  of  hardy  roses. 

120.  S.  S.  CHINA  ROSES. 

These  require  a  little  protection  during  winter,  in  the  Northern 
States.  They  are  mostly  ever-blooming,  and  universally  admired 
on  this  account.  They  should  be  planted  in  the  open  ground  in 
June,  and  may  be  again  taken  up  in  September ;  or  protected  with 
moss  or  evergreens,  and  suffered  to  remain  out  all  winter.  The 
most  common  are  the  China  Blush  and  Sanguined  ;  the  Champney's 
Blush  Cluster,  and  Noisette ;  of  these  last  there  are  many  varieties, 
all  blooming  in  superb  clusters.  Others,  less  common,  are  the 
Knight's  Resplendent,  the  Grandval,  or  Hermite,  more  splendid 
still ;  but  both  these  last  are  of  a  dark  crimson  hue ;  the  Blush 
Tea  Scented,  of  exquisite  fragrance,  and  the  Undulata.  The  Mul- 
tiflorus,  Blush,  and  IWiite,  and  the  Lady  Banks's  White  and  Yellow, 
and  the  Grevilli,  are  all  running  roses,  and  blossom  in  beautiful 
clusters ;  but  they  do  not  blossom  well  except  in  a  warm  exposition. 
The  Belle  de  Monza,  the  Yellow  Tea  Scented,  and  Yellow  Noisette,  are 
not  common,  but  celebrated  new  kinds.  Also  La  Triomphe  d'Arcole, 
&c.  &c.  There  are,  also,  many  other  kinds  eminently  beautiful. 


CLASS   V.  — HONEYSUCKLES  AND  CLIMBING    PLANTS. 

121.  ARISTOLOCHIA  SIPHO. 

A  rapid  growing  vine,  with  very  large  leaves,  which  are  round, 
cordate,  entire,  of  a  bright  green ;  the  flowers,  which  appear  in 
June  and  July,  are  of  an  obscure  purple,  and  of  curious  form, 
resembling  a  pipe ;  admirably  calculated  for  arbors,  from  the  large 
size  of  the  leaf. 

122.  J|BiGNOMA  RADICANS,  or  Scarlet  Trumpet  Floioer. 

A  rapid  growing  plant,  a  native  of  America,  which  extends  its 
branches  to  a  great  distance  ;  the  foliage  of  a  fine  green,  and  numer- 
ous ;  from  every  joint  roots  are  emitted,  which  attach  themselves  to 
the  earth,  and  walls,  and  structures  of  wood  ;  the  flowers  are  in 
clusters,  each  flower  about  four  inches  in  length,  in  form  of  a 
trumpet,  of  a  beautiful  flame  color. 

There  is  a  very  superior  variety  called  the  Minor. 


394  APPENDIX. 

123.  {{BIGNONIA  GRANDIFLORA. 

A  variety  from  China,  but  not  so  rapid  in  its  growth ;  a  fine 
climber.  The  flowers  are  large,  and  more  in  the  Form  of  a  bell 
than  trumpet,  and  of  a  fine  flame  color.  Both  are  very  showy  and 
beautiful. 

124.  {{CHINESE  GLYCINE.     Glycine  sinensis,  or  PPwtaria  conse- 


A  beautiful  vine,  of  rapid  and  very  extended  growth  ;  the  flowers 
are  very  numerous,  in  long  clusters,  or  racemes,  of  a  purple  color ;  a 
magnificent  flowering  plant  from  China,  and  perfectly  hardy  on 
hills  and  elevated  situations  near  Boston. 

125.  {{CLUSTER  FLOWERING  GLTCINE.     Glycine  fndescens. 
This  appears  to  be  of  more  vigorous  growth  than  the  Chinese,  in 

our  climate ;  a  very  rapid  growing  vine ,  the  flowers  of  a  deep 
purple  color,  and  in  long  clusters,  or  racemes,  of  a  beautiful  appear- 
ance; a  native  of  the  Southern  States,  but  hardy. 

126.  {{!VT,  EVERGREEN,  or  IRISH  BROAD-LEAVED  GIANT  IVY. 
Hedera  Mix. 

This,  perhaps,  is  one  of  the  most  beautiful  of  all  plants  for  covering 
arbors  and  walls.  I  suspect,  however,  our  summers  are  too  warm 
for  it.  On  the  north  sides  of  buildings  alone,  I  have  observed,  it 
flourishes  in  unfading  beauty. 

127.  {VIRGINIA  IVY,  or  American  Ivy.     Cissus  kederacea. 

A  remarkably  rapid  growing  vine,  and  eminently  calculated  for 
covering  walls,  &c.;  the  leaves  are  large  and  palmated,  changing 
in  autumn  to  a  fine  crimson.  This  ivy  is  deciduous. 

128.  ROSES.     Climbing  varieties. 

1.  i  !I>oi  KSAUI.T.     Maluku.     A  beautiful  running  rose,  and  the 
strongest  and  most  rapid  growing  rose  of  all  in  northern  climates. 
It  blossoms  most  profusely,  and  with  a  brilliant  display,  in  early 
spring,  and  occasionally  during  summer.     The  blossoms  are  double, 
of  a  deep  crimson  dye. 

2.  {COUNTESS  OT  LARMA.  A  beautiful  variety  of  Double  Ayrshire 

3.  ^DOUBLE  CRIMSON  SWEE*  BRIER. 

4.  iEmpHYLLA.     A  very  beautiful  double  blush  and  sweet-scent- 
ed running  rose,  a  fine  climber. 

5.  JFELICITE  PERPETUE.     Very  fine. 

6.  JGREAT  UNKNOWN.     A  new  variety  of  Double  Ayrshire. 

7.  ^LOVELY  RAMBLER.     Double  Ayrshire,  new  variety. 

8.  {MARIE  LEONIDA.     Very  fine  and  new. 

9.  JMYRIANTHCS.     New  and  fine. 

10.  t  tRi  is  A  Ri:  HI  FOLIA.    A  beautiful  and  strong  growing  running 
rose,  a  native  of  the   west,  a  fine  climber.     The  flowers  are  small, 
and  perfectly  single,  but  grow  in  superb  clusters,  like  Noisettes, 
with  flowers  of  different  shades   on  the  same  cluster.     This  rose 
flowers  in  July,  after  most  other  hardy  roses  are  gone. 

11.  JSPLENDENS.     Double  Ayrshire. 

12.  jWiLLiAMs's   DOUBLE  YELLOW  SWEET  BRIER. 

13.  8.  S.  *ttGREViLLi.     Very  rapid  growing ;  flowers  in  fine  clus- 
ters of  different  shades. 

14.  S.  S.  *#BLUSH    MULTIFLORA.     Rapid   growing ;   flowers  in 
superb  clusters. 


ORNAMENTAL  TREES,  ETC.  395 

15.  S.  S.  "{WHITE  MCLTIFLORA.    M.  Alba.    Superb  white  clus- 
ters of  roses  ;  beautiful. 

16.  S.  S.  *{LADY  BANKS'S.     Two  varieties,  the   white   and  the 
yellow ;  both  very  beautiful,  flowering  in  clusters. 

17.  S.  S.  "CHEROKEE.     Not  remarkable   for    the  beauty    of  its 
flowers ;  of  very  rapid  growth ;  used  in  Carolina  for  hedges. 

129.  VIRGIN'S  BOWER.     Clematis. 

Of  this  plant  there  are  several  varieties;  some  are  hardy,  arid  some 
are  tender.  The  Traveller's  Joy  (C.  vitalba)  is  one  of  the  most 
hardy  and  rapid  growing  varieties.  C.  viorna,  C.  viticella,  and  C. 
flamula  are  beautiful. 

130.  HONEYSUCKLES.     Lonicera,     Twining  Honeysuckles. 

1.  {EARLY  WHITE  ITALIAN.     Lonicera  caprifolium.    The  flowers 
of  this  variety  are  white,  and  of  a  very  delicate  appearance  ;  they 
appear  very  early,  but  their  duration  is  short;  the  vine  is  of  very 
rapid  growth. 

2.  {EARLY  VARIEGATED  BELGIC,  or  WOODBINE.    A  variety  sim- 
ilar to  the  monthly,  variegated  in  its  blossoms;  but  it  differs  from 
that  in  flowering  but  once,  very  early  and  profusely. 

3.  {{CHINESE  VARIEGATED  HONEYSUCKLE,  or  Chinese  Evergreen 
Twining.     Lonicera  ftexuosa  sinensis.     This  beautiful  honeysuckle 
is  from  China,  and  like  many  other  productions   of  that  country, 
it  appears  to  be  perfectly  hardy ;  the  vines  are  very  flexible,  and  of 
rapid  and  very  extended  growth  ;  it  rises  to  a  very  great  height ;  the 
flowers  are  in  pairs,  or  triple,  covering  the  plant  in  profusion,  from 
spring  to  autumn ;  they  are  beautifully  variegated  with  red,  white, 
and  yellow ;  of  delightful  fragrance. 

4.  {{VARIEGATED  MONTHLY  HONEYSUCKLE,  or  Belgic.     Lonicera 
Belgicuin.     One  of  the  most  beautiful  of  all  varieties  ;  the  flowers 
last  from  spring  till  late  in  autumn ;  the  colors  are  variegated  with 
white,  and  yellow,  and  red  ;  they  are  very  fragrant. 

5.  {{SCARLET  TRUMPET  MONTHLY  HONEYSUCKLE,  or  Coral.    Lo- 
nicera sempenirens.     Almost  an  evergreen  ;  one  of  the  most  rapid 
growing  of  all ;  the  flowers  are  of  a  fine  scarlet,  in  form  of  a  trum- 
pet, and  are  produced  in  profusion  from  spring  till  winter,  and   in- 
odorous ;  the   foliage  is  large  and  beautiful,  of  a  dark  shining  green. 
A  native. 

C.  {{YELLOW  MONTHLY  TRUMPET.  Lonicera  Frazeri.  The  foliage 
of  this  is  of  a  bright  green  ;  the  flowers  differ  from  the  Scarlet 
Trumpet  only  in  being  of  a  bright  golden  yellow  color ;  like  that,  it 
is  a  native  of  America. 

7.  {ORANGE-COLORED  PUBESCENT.     Lonicera  pubescens.    This  is 
a  native  of  the  north-western  coast  of  America ;    the  leaves  are 
downy ;  the  flowers  are  large  and  beautiful,  of  an  orange  color. 

8.  S.  S.  {JAPAN  HONEYSUCKLE.     Lonicera  Japonica.     The  flowers 
of  this  variety  are  produced  in  profusion,  of  a  pale  yellow  color. 
It  requires  protection  in  northern  climes. 

There  are  many  other  varieties.  The  Douglasi,  or  Canadian  Straw- 
colored  Honeysuckle  is  a  native  of  America,  has  very  large  foliage. 

!).  {{ETRUSCAN,  or  TUSCANY,  ORANGE-COLORED.  Lonicera  etrusca. 
A  new  and  beautiful  variety,  with  flowers  of  an  orange  color. 

10.  {{COLUMBIAN  HONEYSUCKLE.     I'ining  Honeysuckle.     A  new 


396  APPENDIX. 

and  very  remarkable  variety  of  Honeysuckle,  or  flowering  vine, 
which  is  found  in  the  valley  of  the  Columbia  River,  and  which  the 
Rev.  Mr.  Parker  has  described  as  one  of  the  first  ornaments  of 
nature.  He  calls  it  the  Vining  Honeysuckle.  Washington  Irving 
has  also  described  the  same  plant  in  his  "  Astoria."  The  leaves  are 
oval,  and  disposed  in  threes,  of  a  rich  green  color ;  each  flower  is  com- 
posed of  six  petals,  about  three  inches  long,  of  a  beautiful  crimson 
color,  spotted  inside  with  white.  The  plant  climbs  to  the  topmost 
branches  of  trees,  after  which,  continuing  to  grow,  it  descends,  per- 
pendicularly, extending  from  tree  to  tree,  until,  finally,  its  vinous 
stalks  connect  and  interlace  the  grove  like  the  rigging  of  a  ship. 
From  the  fibres  the  Indians  manufacture  baskets  of  so  close  a  tex- 
ture as  to  hold  water.  The  stems  of  this  vine  are  tougher  and  more 
flexible  than  willows,  and  are  stated  to  grow  from  three  hundred  to 
six  hundred  feet  in  length. 


FLOWERS. 


The  lists  of  flowers  recommended  by  most  authors,  are  much  too 
extensive  for  general  purposes.  I  have  made  choice  of  the  list 
recommended  by  Mr.  J^eill,  (Ed.  Ency.  Vol.  x.  part  2,)  as  the  foun- 
dation, and  from  this  I  have  taken  some,  and  added  many,  new  and 
fine.  It  includes  the  most  showy  and  conspicuous  varieties  known. 

1.  FLORISTS'  FLOWERS. 

These  flowers  are  in  a  peculiar  manner  distinguished  by  the  title 
of  Florists'  flowers.  They  are  cultivated  in  beds  by  themselves : 
the  principal  are  these — 1.  the  Tulip;  2.  the  Ranunculus;  3.  the 
Anemone ;  4.  the  Iris ;  5.  the  Dahlia ;  6.  the  Pink  ;  7.  the  Carna- 
tion ;  8..  Polyanthus ;  9.  Auricula;  10.  Hyacinth;  11.  Polyanthus 
Narcissus;  and,  12.  the  Crocus. 

2.  PERENNIALS. 

Tall-growing,  showy  flowers,  to  intermix  in  the  shrubbery  border. 

For  the  shrubbery  border,  the  following  are  recommended  as  the 
most  suitable  tall-growing,  herbaceous  plants —  1.  Hollyhock,  (Ahhaa 
rosea ,)  of  different  colors ;  September  till  hard  frosts ;  2.  Goat's  Beard 
Spiraea,  (S.aruncus;)  3.  Foxglove,  (Digitalis,)  biennial ;  4.  Monks- 
hood,  with  blue  and  yellow  flowers,  (Mconitum  ;)  5.  Larkspur,  (Del- 
phinium grandiflorum  and  exaltatum,  and  D.  sincnsis ;)  6.  Colum- 
bine (Aquilegia)  varieties;  7.  Iris,  of  the  large  species,  (German- 
ica,  sambucina,  and  siberica ;)  8.  Willow  herb,  (Epilobium  inigusti- 
folium;)  9.  Double  Feverfew,  (Pyrcthrum  parthcnium,)  are  showy 
in  flower;  10.  Tall  species  of  Asters,  (Jl.  puniceus,  multiflora,  and 
linarifolia,)  with  blue  and  white  flowers;  11.  Tall  species  of  Soli- 
dago  ;  12.  Perennial  Sunflowers,  particularly  Helianthus  decapetelus 
and  H.  multiflorus  ;  to  these  may  be  added,  13.  Rudbe.ckia  laciniata. 
14.  I  add  to  this  list  the  Tiger  Lily,  (Lilium  tigridi/m.}  Besides 
tall  plants,  some  of  humbler  growth  may  be  added,  as  patches  of, 


FLOWERS.  397 

15.  Sweed  Woodruff,  (Asperula  odorata,)  and  patches  of,  16.  Double 
Wood  Anemone,  (Anemone  ne.morosa,)  and,  17.  the  Lily  of  the  Val 
ley,  (Canvallaria  majalis ;)  there  is  a  double  red  flowered  variety  of 
this  ;  also  the  Yucca  jilainentosa ;  the  Yucca,  gloriosa,  and  Great 
Black  Astrantia,  (.Istrantia  Major.) 

3.  BORDER  FLOWERS. 

The  borders  for  perennial  flowers  are  seldom  less  than  four  or  five 
feet  in  breadth.  One  of  the  most  ornamental  tall-growing  peren- 
nials is,  1.  Double  Scarlet  Lychnis,  (Lychnis  clialcedonica,  fl.  pi. ;) 
2.  Hyssop-leaved  Dragon's  Head,  (Dracocephalum  speciosum,)  and 
the  Great  Flowered,  (D .  grandiflorum,)  with  elegant  blue  flowers,  and 
D.  at'.ntifu.latutii;  3.  Silver-rod,  or  Branched  Asphodel,  (Aspkodelus 
ramosus,)  with  fine  white  flowers;  4.  Verbascum  ferrugineum,  Rusty 
Flowered,  and  V.  phceniceum,  or  Purple  Flowered,  may  be  admitted ; 
together  with,  5.  the  Fine  Branched  Lythrum,  (L.virgatum,)  which 
is  covered  for  three  months  with  purple  flowers ;  6.  two  or  three 
species  of  Centaurea,  such  as  C.  orientalis,  with  yellow  flowers,  and 
C.  Caucasica,  with  white  flowers,  and  C.  montana,  with  blue  flowers ; 
all  hardy  perennials ;  7.  Double  Siberian  Larkspur,  (Delphinium 
elntum,)  flowers  fine  dark  azure,  and  D.  sinensis,  elegant  deep  blue ; 
8.  Phlox  pyramidalis  and  P.  paniculate,  P.  suaveolus,  P.  Shepherdi, 
and  P.  tardiflora,  are  handsome,  showy  flowers ;  9.  Linear  Leaved 
Willow  Herb,  (Epilobium  angustissimum,  and  sjricatum,)  foliage  fine, 
and  flowers  large,  of  a  beautiful  purplish  red ;  10.  Coreopsis  verti- 
eellata,  and  C.  lanceolata,  flowers  fine  deep  yellow;  11.  Of  the  spe- 
cies of  Speedwell,  these  are  elegant —  Veronica  virginiana,  flowers 
blush-colored,  and  with  white  flowers ;  and  V.  longifolia,  flowers 
blue,  white,  or  flesh-colored ;  12.  Variegated  Monkshood,  (AconUum 
Tariegatum ;)  13.  Rudbeckia  purpurea,  with  large  flowers;  14.  Lia- 
tris  spicata  deserves  a  place  in  every  collection  ;  15.  Acanthus  mol- 
lis;  16.  Of  the  fine  genus  Spirtea,  the  Queen  of  the  Meadow,  S. 
ulmaria,  and  Dropwort,  or  S.  filipendula ;  17.  Of  Campanula,  or 
Bell  Flower,  a  hundred  species  have  been  named;  there  are  several 
showy  perennials,  as  Peach-leaved,  (C.persicifolia,)  with  single  blue, 
and  single  white,  and  with  double  flowers  ;  Nettle-leaved  Bell  Flow- 
er, (C.  trachelium;)  Pyramidal,  or  C.  pyramidalis,  and  C.  grandiflora. 

18.  Light    Loosestrife,  (Lysimachus  erecta,)   with  showy  yellow 
flowers,  may  be  added. 

19.  DAHLIA.    Belonging  also  to  this  class,  the  Dahlia  is  a  noble 
plant,  a  native  of  Mexico ;  a  plant  but  lately   known  amongst  us, 
rising  from  three  to  ten  feet  in  height.     It  flowers  profusely  in  au- 
tumn, after  the  hardy  roses  are  past,  and  continues  in  flower  till 
hard  frosts  commence.     The  flowers  are  magnificent;  they  are  of  a 
great  variety  of  shades,  and  surpass  those  of  the  rose  and  camellia 
m  size  and  splendor,  although  they  fall  short  in  fragrance.     Its  roots 
are  large,  oblong  tubers. 

4.  ORNAMENTAL  PLANTS  OF  MIDDLING  SIZE. 

1.  Of  the  species  of  Achillea;  Sweet  Maudlin,  (A.  ageratum,) 
Sneezewort,  (A.  ptarmica,)  with  double  flowers ;  2.  Spring  Adonis, 
(A.  vernalis,)  with  large  yellow  flowers,  in  April ;  3.  An  elegant 
double  variety  of  Rose  Campion,  (Agrostemma  coronaria  ;)  4.  Peren- 
nial flax,  (Linum  perenne  ;)  5.  Round-headed  Rampion,  (Phyteuma 
orbicularis ;)  6.  Sweet  William,  (Dianthus  barbatus ;)  7.  Ofthespe- 
34 


398  APPENDIX. 

cies  of  Eryngium,  E.alpirium  and  E.amctkystinum  are  very  orna- 
mental ;  also,  the  Statice,  or  Thrift,  in  particular,  S.  latifolia,  scopa- 
ria,  tartarica,  and  speciosa  ;  8.  Fraxinella,  or  Dictamnus  albus,  is  both 
beautiful  and  curious ;  by  approaching  a  candle  to  the  flower,  in  a 
warm,  dry  and  clear  night  in  June,  a  slight  explosion  takes  place, 
from  the  inflammable  gas  it  exhales;  9.  Cardinal  Flower,  (Lobelia 
car-dinulis,y  a  very  elegant  scarlet  flowering  plant,  but  is  in  u  great 
measure  now  supplanted  by  the  L.fulgens,  of  still  greater  brilliancy; 
there  is  also  L.  splendcns  and  L.  siphilitica  ;  10.  Catananche  cterulea, 
flowers  of  a  fine  blue  ;  Canadian  Columbine,  (Jlquilegia  canadensis,) 
highly  ornamental ;  12.  Garden  Wall  Flower,  (Ckeiranthus  cheiri,) 
when  double  and  of  a  dark  color,  is  much  prized  ;  13.  The  Red  and 
Scarlet Chelone,  (C.  obliqua,  and  bdrbata,)  very  late  and  pretty;  C. 
major,  fine  peach-colored  flowers,  the  most  showy  of  the  genus ; 
14.  German  Goldylocks,  (Chrysocoma  linosyris,)  with  bright  yellow 
flowers  in  the  form  of  an  umbel ;  15.  Tritoma  media,  produces  its 
beautiful  spikes  of  orange  flowers  in  autumn ;  16.  Two  species  of 
Monardn;  the  Oswego  Tea,  or  M.  didyma.  with  scarlet  flowers,  and 
M.  fistulosa,  with  purple  flowers ;  17.  The  Perennial  Lupin,  (Lupinus 
pcrcnnis,)  but  a  more  showy  plant  is  the  L.  nootkatensis,  and  L.  poly- 
phyllvs;  18.  Of  the  Perennial  Poppies,  the  Oriental,  (Papater  ori- 
entalis,)  with  large,  bright  orange  flowers;  and  the  Welsh,  (P .  cam- 
bricum,  with  flowers  of  a  deep  yellow,  and  P.  bracteata,  or  Cauca- 
sian;  19.  Red  Valerian,  (Valeriana  rubra,)  highly  ornamental  when 
of  a  dark  color ;  there  is  a  white  variety,  which  forms  a  fine  contrast. 

20.  PEONIES.    Belonging  also  to  this  class,  several  kinds  of  Peo- 
ny are  magnificent  border  plants,  and  in  splendor  not  by  any  means 
inferior  to  the  Dahlia ;  many  of  them    are  very  superior  to  that  in 
point  of  fragrance,  in  which  some  of  them  equal  the  rose;  all  are 
of  the  most  hardy  character.     The  most  beautiful  are,  1 .  P.  albiflora, 
or  Single  White ;  2.  P.   Whitleji,  or  Chinese  Double  White,  flow- 
ers large,  splendid,  and  fragrant;  3.  P.  albiflora  fasta,  or  Makoya, 
new  and  beautiful,  with    double  flowers;  4.  P.  Reexesii,  new  and 
beautiful,  with  large  double  flowers,  of  a  light  pink  color;  5.  P.  Ro- 
SKO,  or  Double  Rose-colored,  changing  to  very  pale ;  6.  P.  Carnca, 
or  Double  Flesh-colored;    7.  P.   Humet,  or  Chinese  Double  light 
Crimson;  8.  P.  Rubra,  and,  9.  P.  rubra termifoluL,  or  fennel-leaved, 
both  with  deep  single  crimson  flowers;  10.  P.  Rubra  plena,  Double 
Crimson;    and,    11.  P.  fragrans,    or  Chinese    Rose-scented,  with 
superb  dark   crimson  flowers,  extremely  fragrant;    12.  P.  Pottsii, 
dark  crimson. 

21.  Smooth-leaved  Bell  Flower,  (Campanula  nitida.)  very  orna- 
mental, and  completely  covered  with  blue  flowers.    There  is  a  double 
variety  of  this,  but  it  is  very  rare.     Of  the  numerous  genus  of  Asters, 
with  fine  blue  flowers,-the  Italian  Starwort,  (A.rfmeuus,)  the  Alpine, 
(.4.  alpinusj)  and  the  A.  sptctabilis  ;  Ragged  Robin,  (Lychnis  fios  cu- 
culi.)  beautiful  when  double.     23.  The  varieties  of  L.  dioicia,  with 
double   red  and  "double  white  flowers,  are  very  showy;  sometimes 
called  Bachelor's  Buttons  :  24.  The  Plantain-leaved  Crowfoot,  (Ra- 
nunculus amplexicaulis,)  pure  white  flowers,  in  April  or  May  ;  24. 
Garden  Rocket,  (Hcsperis  matronalis,}  double  white  and  double  pur- 
ple ;  these  are  excellent  border  flowers,  being  at  once  both  showy 
and   fragrant;    25.  Virginia  Spiderwort,    (Tradcscantia  nirginica,) 
with  fine  blue  flowers,  and  with  red  and   white  flowers,  blooming 


FLOWERS.  399 

from  spring  to  autumn  ;  26.  Asiatic  Globe  Flower,  (Trollius  asiuli- 
cus,)  its  rich  orange-colored  flowers  are  very  brilliant ;  T.  europteus, 
flowers  fine  yellow  arid  handsome;  27.  American  Cowslip,  (Dode- 
catheon  meadia,)  very  elegant  flowers,  in  May  and  June.  The  varie- 
ties of  the  Chinese  Chrysanthemums,  of  almost  every  color,  are 
particularly  elegant.  I  must  not  omit  the  Day  Lily,  (Hemcrucallis 
japotiica,)  with  fine  white  flowers,  H.fiaza,  elegant  yellow,  //.  cerulea, 
with  elegant  blue  flowers  and  large  shining  leaves ;  Asclepias  tube- 
rosa;  also,  Iris  pall  Ida,  is  elegant,  with  large  pale,  sky  blue  flowers; 
Iris  Swertii,  new,  and  most  beautifully  variegated;  Iris  Jlava,  fine 
yellow ;  and  Gladiolus  maximus,  with  fine  dark  red  flowers ;  and  G. 
natalensis,  with  superb  red  and  yellow  flowers.  G.  purpurea,  with 
pale  flowers,  and  G.  Cardinalis,  with  scarlet  flowers,  are  both  fine. 
Double  Cardamine,  (Cardaminepratensis,  pi.)  Alpine  Clematis,  (Cle- 
matis Atpinus ;)  Early  Anemone,  (Hepaiica  triloba,)  and  Crimson 
Monarda,  (Monarda  didyma,)  are  fine. 

5.  LOW-GROWING  FLOWERS  FOR  THE  FRONT  OF  THE  BORDER. 

1.  Double  Purple  Jacobea,  (Senecio  elegans  ;)  strictly  speaking,  this 
is  only  an  annual,  but  double  varieties  may  be  continued  by  cuttings; 
2.  Several  varieties  of  Phlox  are  very  ornamental,  particularly  the 
common  Lychnidea,  (P.  suaveolens  ;)  the  early  flowering,  (P.  divari- 
cata;)  awl-leaved,  or  P.  subulata;  the  Snow  White,  P.  J\'ivalis  and 
P.  DrutHtnondi,  and  P.  stolonifera,  or  creeping ;  3.  The  great  flowered 
Siberian  Fumitory,  (Fumaria  nobilis,)  is  very  handsome,  and  contin- 
ues long  in  flower ;  F.  formosa,  with  delicate  blush-colored  blos- 
soms ;  and  the  Yellow  species,  (F.  lutea,)  is  valuable ;  4.  Common 
Bloody  Crane's  Bill,  (Geranium  sanguhieum,)  is  not  unworthy  of  a 
place;  and  the  striped  variety,  (G.  Lancaslriense,)  and  the  streaked 
Crane's  Bill,  (G.  striatum  ;)  5.  The  Yellow  species  of  Monkey  flow- 
er, from  Chili,  (Mimu!us  luteus,)  is  an  acquisition,  and  very  pretty  ; 
and,  6.  Different  species  of  CEnothera,  though  of.  humble  growth, 
produce  fine  yellow  flowers,  particularly  (E.  frazeriana,  (E.  frutico- 
sa,  CE.pumila,  and  Large  White  Primrose,  ((E.  speciosa;)  7.  Marsh 
Marigold  (Calthra  paliistris)  is  likewise  very  showy,  and  for  several 
weeks  makes  a  brilliant  appearance,  but  prefers  a  moist  border; 
Feather  grass  (Stipa  pinnata)  is  justly  admired  for  its  light,  airy, 
and  delicate  appearance ;  8.  Violets  of  different  kinds  are  well 
known  —  the  Canadian,  (Viola  canadensis)  is  particularly  elegant, 
and  the  Sweet  or  March  Violet,  (V.  odorata  ;)  also  Double  Blue,  (V. 
ceruleo,  pi. ;)  Double  Purple,  (V.  purpurea,  pi. ;)  and  Double  White, 
(V.  alba,  pi.)  all  fragrant,  but  the  large  flowered  variety  is  beautiful ; 
9.  The  Anemones,  with  blue  flowers,  as  the  splendid  rasque  flower, 
(J).  pulsatilla.)  and  different  varieties  of  the  Star  Anemone,  (A.  ftor- 
tensis,  and  A.Apennina,  and  .4.  prctensis  ;)  10.  The  Gentians  are  also 
fine  border  plants,  particularly  the  Gentiana  saponaria,  and  G.acuu- 
lis,  both  with  blue  flowers.  Orchis  Jimbriata  and  O.  blephariglottis 
are  fine.  Also  Splendid  Scarlet  Verbena,  (Verbena  Melindris ;) 
White  and  Red  Ladies'  Slipper,  (Cypripedium  spectabilis,)  and 
Double  White  Ranunculus,  (Ranunculus  aconilifolius,  pi.,)  are  beau- 
tiful. 

6.  BIENNIALS. 

Some  of  the  most  common  are,  1.  Honesty,  or  Satin  Flower, 
(Lunaria  annua,)  both  white  and  purple ;  2.  French  Honeysuckle, 
(Hedysarum  corunarium,}  red  and  white ;  3.  Yellow  Horned  Poppy, 


400  APPENDIX. 

(Glaucium  luteum;)  4.  Tree  Primrose,  of  several  species,  (Enothera 
oiennis,  &c.,  and  Moth-mullein,  ( Verbascuiii  blattaria,)  yellow  and 
white  flowered. 

7.  FLOWERS  FOR  ROCK  WORK. 

•  Masses  covered  with  Lichens,  especially,  1.  Lichen  atro-Jlavus, 
geographicus,  r> n/osus,  perellus,  and  stellaris,  are  very  desirable. 
The  following  are  very  proper  and  ornamental ;  2.  Cotyledon  umbi- 
licus, and  all  plants  which  grow  naturally  in  dry  soil,  are  fit  for  rock 
work  ;  3.  Dianthus  deltoid.es,  D.  armeria,  and  D.  ccesins  ;  4.  The  Red 
Valerian,  (Valeriana  rubra,)  and  the  white  variety;  5.  Erinus  alpi- 
nus;6.  Madwort  of  different  species,  particularly  Myssum  saxatile 
and  deltoideum ;  7.  Cerastium  repens  ;  8.  Erigeron  alpinum;  9.  Cy- 
clamen europaum  and  herdercefolium ;  10.  Spring  Gentian,  (Gtntiana 
rerna;)  11.  Soldanella  tdpina;  12.  Saxifraga  oppositifolia  and  S. 
granulata,  ft.  pi.;  13.  Verbascum  myconi;  14.  Lychnis  alpina;  15. 
Primula  nivalis,  P.  integrifolia,  P.  helvetica,  and  jP.  marginata  ;  16. 
Basil-leaved  Soapwort,  (Saponaria  ocymoides;)  17.  Stone  crop,  in  par- 
ticular, Sedum  album,  glaucum,  rupestre,  aizoon,  and  sexangulaire  ; 
18.  The  Cobweb  species  of  Houseleek,  (Sempervivum  arachnoideum.) 

8.  AQUARIUM. 

In  the  pond  may  be  placed  various  marsh  plants,  as,  1.  Marsh 
Calla,  (Calla  palustris ;)  2.  Yellow  and  white-fringed  Bog  Bean, 
(Menyanthes  nymphoides;)  3.  The  Flowering  TH.ush,(Butomusumbel- 
latus;)  4.  Water  Violet,  (Hottonia  palustris;)  5.  The  Cat's  Tail, 
(Typha  latifolia  and  T.  angustifolia)  has  a  singular  appearance 
Lastly,  some  of  our  own  native  aquatics  may  be  recommended  for 
their  beauty  and  fragrance.  The  Nymphae,  and  in  particular  the 
White  and  Yellow  Water  Lily,  (JV.  a/iaand  JV.  lutea.)  The  White 
rivals  the  rose  in  beauty  and  fragrance.  Also,  the  Double  Flowering 
Arrowhead,  (Sagittaria,  fl.  plena.) 

9.  ANNUALS. 

1.  The  Indian  Pink,  (Dianthus  chinensis,)  2.  The  Winged  Thun- 
bergia,  (T.  alata,)  and,  3.  The  Sensitive  Plant,  (Mimosa  sensitiva,) 
though,  strictly  speaking,  biennials,  are  often  cultivated  as  annuals. 
Many  of  the  annuals  are  very  beautiful ;  those  of  each  species 
only  which  are  the  most  showy,  will  be  particularized.  4.  Elegant 
Coreopsis,  (C.  tinctorial)  this  is  very  showy;  5.  Beautiful  Clarkea, 
(C.  puldiella;)  6.  White  and  Purple  Candy  Tuft,  (Iberisumbellata;) 
7.  Daisy-leaved  Catch-fly,  red  and  white  Silene  lellidafolia ;  8. 
Venus's  Looking  Glass,  (Campanula  speculum  ;)  9.  Sweet  Alyssum, 
(A.  maritatum,)  are  very  ornamental;  10.  Convolvulus,  major  and 
minor;  11.  African  Marigold,  (Tagetes  erecta,)  and  French  do.  (T. 
patula;)  12.  Lbye  in  a  Mist,  (Nigella  damascena ;)  13.  Variety  of 
Scabius,  (Scabiosa  ;)  14.  Ten  Weeks  Stock  Gilliflower,  (Chfiranthus 
annuus ;)  15.  The  rich  and  elegant  Double  Balsams,  (Impatiens  balsa- 
mina,)  their  capsules  are  curious;  16.  Hibiscus  trionum,  with  yellow 
flowers;  17.  Many  varieties  of  Larkspur,  (Delphinium  ajacis,)  single 
and  double ;  18.  Varieties  of  Lupin,  (Lupinus,)  and  of,  19.  Sweet 
Pea,  (Lathyrus  odoratus ;)  20.  Scarlet  Malope,  (M.trifida;)  21.  Car- 
nation Poppy,  varieties,  (Papaver  somnijerum,)  are  very  showy  ;  22. 
Purple-Eyed  Crepis,  (C.  baruata  ;)  23.  Tangiers  Scorzonera,  (S.  tingi* 
tannin  ;)  24.  The  Eternal  flower,  varieties,  red,  white,  purple,  yellow, 
and  blue,  (Xeranthemum,)  is  unsurpassed  ;  its  splendid  flowers  retain 
their  beauty  through  the  winter,  and  make  a  fine  appearance  in 


RESOURCES    OF    AMERICA,    SILK,    ETC.  401 

vases;  25.  Mignonette  (Reseda  odorata)  is  universally  admired. 
The  following  are  less  hardy,  and  should  be  sown  in  a  warm  situa- 
tion, and  transplanted,  to  bring  them  forward  early  :  26.  Amaranth, 
(Amaranthus  caudatus,)  or  Love-lies-bleeding,  and,  27.  Prince's 
Feather,  (jj.  hypochondriacus ;)  and  28.  The  Chrysanthemums,  par- 
ticularly C.  tricolor  and  C.  lutea.  The  following  are  tender  annuals, 
and  may  be  planted  early  in  a  hot-bed,  and  transplanted  :  Crimson 
Cypress  Vine,  (Ipomaa  quamodit;)  2'J.  Many  varieties  of  Cocks- 
comb, (Celosia  cristata,)  with  scarlet,  purple,  and  yellow  heads,  are 
extremely  ornamental;  30.  Globe  Ainaranthus,  (Gomphrama  globo- 
sa,~)  of  various  sorts,  with  the  Jlmaranthus  tricolor,  with  each  leaf  of 
three  colors,  bright  red,  yellow,  and  green,  are  very  showy  ;  31.  The 
Egg  plant  is  showy  on  account  of  its  elegant  berry,  of  the  size  and 
shape  of  a  large  egg  ;  32.  The  Ice  plant  (Mesembryanthemum  crys- 
tallinum)  is  curious,  its  leaves  and  stalks  being  covered  with  crys- 
talline globules  like  icicles ;  33.  And  the  well-known  Sensitive 
plant,  (Mimosa  pudica.) 

CULTIVATION. 

The  seeds  of  flowers  are  sown  in  the  spring,  in  fine  and  newly- 
prepared  fresh  soil.  Very  fine  seeds  should  be  covered  but  a  quarter 
of  an  inch  deep,  larger  seeds  deeper  in  proportion  to  their  size ;  and 
the  ground  is  then  to  be  immediately  trodden  hard ;  this  enables  it 
to  retain  its  moisture  at  the  surface,  which  cooperating  with  the 
warmth  of  the  sun  on  the  seeds,  they  vegetate  at  once. 


NOTES    ON   THE    AGRICULTURAL    RESOURCES 
OF  AMERICA,  AND  THE  CULTURE  OF  SILK. 


CHAPTER  I.— HISTORY    OF    SILK:    ITS    ANTIQUITY    AND 
COMMERCE. 

Silk,  or  the  splendid  material  produced  by  the  silk- worm,  was 
first  known  in  ancient  Ser,  or  Serial,  in  China.  It  was  there  first 
discovered  in  its  own  native  forests  of  the  mulberry  tree.  In  that 
country  it  was  called  Se,  and  by  transition  it  was  called  $cr  by  the 
Greeks,  and  Sericum  by  the  Romans;  and  hence,  by  the  different 
nations  of  Italy,  of  France,  and  of  England,  it  is  variously  called 
Seta.  Sole,  and  Silk,  at  the  present  day.  Anciently,  also,  it  was 
called  Bomlykya,  or  Bomliycina,  from  Bombyx,  a  caterpillar  which 
spins  a  web. 

The  silk-worm,  or  Bombyx  mori,  is  a  precious  insect,  which  is  thus 
denominated  from  morus,  the  plant  on  which  it  feeds ;  otherwise, 
and  anciently,  the  Bombyx  Assyrian,  or  Syrian  improperly  so  called, 
since  the  country  of  the  Seres,  or  Chinese,  was  another  country,  the 
most  remote,  and  bounded  on  other  shores;  many  a  nation  and  faj 
distant  country  intervening. 

34  * 


402  APPENDIX. 

The  cultivation  of  silk  commenced  in  China  700  years  before 
Abraham,  and  2,700  before  Christ.  The  Emperor  Houng-ti,  ".the 
Emperor  of  the  Earth,"  who  reigned  over  China  more  than  a  hun- 
dred years,  and  whose  name  is  rendered  immortal  for  his  noble  and 
Useful  deeds,  —  he  who  taught  the  Chinese  to  construct  houses,  ships, 
mills,  carts,  and  other  works  of  usefulness,  —  he  also  persuaded  his 
first  consort,  Si-ling-chi,  to-  bestow  her  attention  on  the  silk-worms, 
it  being  his  earnest  desire  that  his  empress  also  might  contribute  to 
the  welfare  of  the  empire.  Aided  by  the  women  of  her  household, 
the  Empress  Si-ling-chi  gathered  the  silk-worms  from  the  trees,  and 
introduced  them  to  the  imperial  apartments.  Thus  sheltered  and 
protected,  and  abundantly  supplied  with  the  leaves  of  the  mulberry, 
they  yielded  silk  superior  in  quality  to  that  produced  in  the  forests. 
She  also  taught  them  its  manufacture,  and  to  embroider. 

Silk  and  its  manufacture,  and  the  weaving,  continued  to  be  the 
principal  occupation  of  the  succeeding  empresses,  apartments  b'eing 
especially  appropriated  to  this  purpose  in  the  imperial  palace  ;  and 
soon,  from  the  highest  rank  of  females,  it  became  the  occupation  of 
all  ranks  in  China ;  and  ere  long,  the  emperor,  the  learned  ckss,  the 
princes,  the  mandarins,  and  courtiers,  and  all  the  rich,  were  attired 
in  the  splendid  fabrics  of  silk,  until,  finally,  silk  became  the  great  and 
inexhaustible  resource  of  the  wealth  of  China. 

From  China  it  was  exported  to  India,  to  Persia,  to  Arabia,  and  in- 
deed to  the  whole  of  Asia.  The  caravans  of  Serica  performed  long 
journeys  of  243  days,  from  the  far  coasts  of  China  to  those  of  Syria. 
Silk  was  also  rewoven  and  manufactured  at  a  very  ancient  date,  in 
the  island  of  Kos,  situated  in  the  Archipelago,  from  the  substantial 
fabrics  which  were  received  from  Seres.  It  was  here  that  Pamphila 
first  invented  and  taught  her  nymphs  to  unravel,  and  with  her  loom 
to  recompose,  from  the  precious  material,  the  thin,  transparent  gauze, 
and  the  other  fabrics  of  an  equally  extended  nature. 

The  expeditions  of  Alexander  to  Persia  and  to  India  first  intro- 
duced the  knowledge  of  «ilk  to  the  Grecians,  350  years  before 
Christ ;  and  with  the  increase  of  wealth  and  luxury  in  the  Grecian 
court,  the  demand  of  silks  prodigiously  augmented.  Persia  en- 
grossed, for  a  time,  the  trade  of  Greece,  and  became  rich  in  the  com- 
merce of  silk,  which  they  procured  from  China.  The  ancient  Phoe- 
nicians also  engaged  in  the  traffic  of  silk,  and  finally  carried  it  to  the 
east  of  Europe.  But,  for  a  long  time  after,  even  those  who  brought  it 
to  Europe  knew  not  what  it  was,  nor  how  it  was  produced,  nor  where 
situated  was  the  original  country  of  Serica,  from  whence  it  came. 

Ser,  or  Serica,  was  called  Sereinda,  a  name  evidently  composed 
of  Seres  and  of  Indi,  the  names  of  two  distinct  and  separate  coun- 
tries, which  the  ancients  had  thus  confounded  ;  even  as  the  name  of 
India  has  been,  and  still  is,  often  indiscriminately  applied  to  all  the 
countries  of  the  whole  east  of  Asia,  at  the  present  day. 

Ammianus  Marcellinus,  the  celebrated  historian,  has  described  the 
Seres  as- a  sedate  and  gentle  people,  living  in  perpetual  peace  with 
the  neighboring  nations,  and  therefore  exempted  alike  from  the 
calamities  and  the  alarms  of  war ;  with  no  occasion  for  offensive 
weapons,  or  even  the  knowledge  of  their  use.  Blessed  with  a  soil 
the  most  fertile,  and  a  climate  the  most  delightful  and  salubrious, 
they  are  represented  "  as  passing  their  happy  days  in  the  most  per- 
fect tranquillity  and  delightful  leisure,  amid  shady  groves,  fanned 


RESOURCES    OF    AMERICA,    SILK,   ETC.  403 

by  gentle  breezes,  and  producing  fleeces  of  downy  wool,  which, 
after  being  sprinkled  with  water,  are  combed  off  in  the  finest  threads, 
and  woven  into  sericum." 

This  fable,  which  undoubtedly  served  for  ages  to  deceive  the  na- 
tions, is  supposed  to  have  been  the  invention  of  the  Seres  them- 
selves, that  they  might  appear  to  the  wondering  world  as  a  peculiar 
people,  on  whom  blessings  were  profusely  showered  down  from 
heaven,  in  which  no  other  nation  could  expect  to  participate. 

At  Rome,  and  so  late  as  A.  D.  280,  a  silk  attire  of  purple  was 
accounted  by  an  emperor  as  a  luxury  too  expensive  even  for  an 
empress,  and  that  empress  his  wife,  Severa;  its  value  being  equal  to 
that  of  gold,  by  weight.  Others  there  were  at  Rome,  and  enougli 
even  at  that  day,  who  were  by  no  means  thus  scrupulous  in  regard 
to  price.  But  it  was  not  till  long  after  the  seat  of  the  Roman  em- 
pire had  been  transferred  to  Byzantium  or  Constantinople,  that  the 
distinct  and  more  perfect  knowledge  of  the  nature  and  origin  of  silk 
became  known,  and  the  mystery  of  the  long  sought  "  golden  fleece  " 
was  revealed  to  Europe. 

In  the  sixth  century,  two  monks  arrived  at  the  court  of  the  Em- 
peror Justinian,  at  Constantinople,  from  a  missionary  expedition  to 
China.  They  had  brought  with  them  the  seeds  of  the  mulberry,  and 
communicated  to  him  the  discovery  of  the  mode  of  rearing  the  silk- 
worms. And,  although  the  exportation  of  the  insects  from  China 
was  forbidden,  on  pain  of  death,  yet,  by  the  liberal  promises  and 
persuasions  of  Justinian,  they  undertook  a  new  expedition ;  and  at 
length  they  returned  through  Boukharia  and  Persia  to  Constantino- 
ple, in  555,  with  the  eggs  of  the  precious  insect  concealed  in  the 
hollow  of  their  canes,  or  pilgrims'  staves,  which  they  had  obtained 
in  the  far  and  still  more  distant  country.  Until  this  time,  the  exten- 
sive manufactures  of  the  Phoenician  cities  of  Tyre  and  Berytus  had 
received  their  whole  supplies  of  raw  silk  through  Persia,  from  China. 
Even  to  the  days  of  Justinian,  according  to  ancient  historians,  no 
person  at  Constantinople  knew,  to  a  certainty,  that  silk  was  the  pro- 
duction of  an  insect.  It  was  generally  supposed  to  be  produced 
from  the  bark  or  leaves  of  trees,  or  growing,  like  the  finest  hair,  from 
their  branches.  A  new  era  now  commenced. 

The  whole  value  of  the  silks  manufactured  in  France,  in  18:35, 
amounted,  by  computation,  to  140,000,000  francs,  and  it  was  estima- 
ted in  Europe,  that,  in  that  year,  silks  to  the  amount  of  50,000,000 
francs  were  exported  from  that  country  to  the  United  States  alone. 

Yet  in  France,  although  they  raise  so  much  silk,  they  still  import, 
annually,  to  the  amount  of  43,000,000  francs  of  raw  silk,  or  nearly 
one  third  of  all  they  consume,  for  the  supply  of  their  manufactures. 

In  England,  the  climate,  from  its  humidity  or  other  causes,  is 
found  to  be  unsuited  to  its  growth  ;  for  this  reason  alone,  the  trials 
to  raise  it  there  have  failed.  Yet  from  1821  to  1828,  according  to 
a  late  and  authentic  work  on  the  silk  trade,  they  imported,  of  raw  silk, 
24,157,568  Ibs.,  worth  $120,787,580.  Of  this  amount  $59,881,283 
came  from  Italy  alone. 

At  the  present  day,  the  silks  which  were  consumed  in  Great 
Britain  alone,  so  late  as  1835,  amounted  to  the  enormous  sum  of 
$28,282,582  annually,  at  the  wholesale  prices,  besides  the  whole 
amount  of  all  they  exported. 

The  sudden  and  extraordinary  extension  of  the  silk  manufactures, 


404  APPENDIX. 

both  in  France  and  in  England,  during  the  latter  years,  has  been 
mainly  ascribed  to  the  machine  invented  in  France  by  M.  Jacquard ; 
and  the  powerful  impulse  thus  given,  has  been  assigned  to  the 
Jacquard  Loom.  This  loom  performs  all  those  labors  which  had 
heretofore  been  exclusively  confined  to  the  most  skilful  hands, 
with  important  economy  of  time,  and  of  labor  in  the  preliminary 
steps,  and  is  so  decidedly  superior  to  all  other  looms,  for  all  the  Cu- 
rious varieties  of  figure-silk  weaving,  that  it  has  superseded  them 
all,  both  throughout  France  and  England. 

According  to  the  report  of  the  Secretary  of  th6  Treasury,  the 
value  of  silks  imported  into  the  United  States  during  the  year  end- 
ing 30th  September,  1835,  amounted  to  $16,597  ,<i80  ;  this  being  the 
original  or  first  cost  in  the  foreign  countries.  During  this  period, 
only  $486,562  worth  of  this  great  amount  was  exported ;  and  the 
actual  cost  of  the  above  to  the  American  people,  or  the  whole  retail  cost 
to  the  actual  consumer,  may  be  estimated  at  more  than  $22.000,00$ 
for  the  year.  Most  of  all  this  was  imported  from  Italy,  Switzerland, 
and  from  France.  Formerly,  half  our  imports  were  froai  China. 
Yet  neither  the  articles  of  raw  silk,  nor  any  of  those  numerous,  sub- 
stantial, and  elegant  fabrics,  which  are  composed  of  part  silk  and 
part  cotton,  or  mixtures  of  silk  and  worsted,  are  included  in  the 
above  amount.  In  no  year  previous  to  1821  had  the  annual  amount 
consumed  arisen  to  one  fourth  of  what  it  was  in  ]835.  But  in  no 
year  previous  to  1830  had  the  annual  consumption  arisen  to  one  half 
this  amount ;  the  increase  during  fifteen  years  being  fourfold. 

In  the  year  ending  September,  1836,  the  importations .  of  silk 
amounted  to  $22,000,000,  at  the  first  cost  in  foreign  countries ;  and 
the  imports  of  those  fabrics,  composed  of  part  silk  and  cotton,  and 
part  silk  and  worsted^amounted  to  $6,000,000  more,  in  that  same 
year.  And  during  ten  years  previous  to  1840,  we  had  imported  more 
than  $40,000,000  of  wines,  $84,000,000  of  iron,  and  $118,000,000  of 
silks,  comprising  an  amount  equal  to  $242,000,000,  for  articles 
with  which  we  either  could  have  dispensed,  or  produced  by  our 
own  industry  from  our  own  soil. 

In  the  year  ending  September  30,  1839,  and  during  the  progress 
of  a  very  extraordinary  bank  expansion,  the  prices  and  profits  on 
manufactures  suddenly  rose  from  this  cause,  and  the  importations 
of  that  year  were,  in  consequence,  exceedingly  great,  not  only  of  all 
that  we  wanted,  but  of  a  vast  amount  also  which  we  needed  not; 
—  of  iron,  $12,000,000;  of  linen  goods,  $6,000,000;  of  cloths  and 
kerseymeres,  $7,000,000;  of  cotton  goods,  $14,000,000;  of  silks, 
$23,000,000,  &c.  &c. :  in  all  it  amounted  to  $170,000,000  for  the 
year,  which  was  $75,000,000  more  than  all  our  domestic  exports. 
Silks  and  wines  alone  were  not  the  only  agricultural  productions  of 
all  that  vast  list  of  imports.  The  enormous  foreign  debt  thus  in- 
curred, and  the  extraordinary  deluge  of  foreign  goods  thus  intro- 
ducedT  not  only  caused  the  terrible  reaction  which 


quickly  fol- 
lowed, but  it  paralyzed  our  agriculture,  and,  for  a  time  also,  it 
crushed  our  manufactures. 

Whence  came  those  vast  importations  ?  A  large  proportion  came 
from  Britain,  whose  laws,  in  regard  to  trade,  are  founded,  in  a  great 
measure,  on  monopoly,  and  not  on  any  reciprocal  right;  it  being 
the  policy  of  that  nation  to  sell  to  other  nations  all  the  productions 
of  their  agriculture,  and  manufactures,  and  mines,  which  they  can 


RESOURCES    OF    AMERICA,    SILK,    ETC.  405 

produce  ;  while  almost  every  article  of  agriculture,  or  of  manufac- 
tures, which  the  subjects  of  Britain  can  produce,  is  shut  out  from 
their  ports  by  heavy  duties,  or  by  total  prohibitions.  This  system 
of  Britain,  while  it  enriches  them,  is  directly  calculated  to  exhaust 
and  impoverish  our  country  continually  ;  they  have,  in  fact,  ex- 
cluded almost  every  production  of  our  industry  and  our  soil  which 
we  can  furnish  in  exchange  for  their  productions,  except  only  our 
cotton,  our  silver,  and  our  gold.. 

The  colossal  power  of  Britain  is  mainly  derived  from  their  agri- 
culture, and  their  mines  of  coal  and  of  iron.  By  aid  of  these  last, 
their  engines  and  machinery  are  formed,  which  are  employed  in 
their  stupendous  manufactures  and  in  commerce  ;  and  these,  as  has 
been  estimated,  together  with  their  mills  moved  by  wind  and  water, 
accomplish  labors  equivalent  to  a  hundred  millions  of  men. 

In  Britain,  where  labor  is  cheap,  and  lands  are  very  dear,  it  has 
been  stated,  on  good  authority,  that  the  proportion  of  animal  power, 
or  the  power  of  oxen  and  horses,  &c.,  which  they  apply  in  their  ag- 
riculture, is  ten  times  as  great  as  the  human  power  which  is  thus 
employed,  and  far  greater  than  in  any  other  country  of  the  old 
world.  In  America,  lands  being  both  fertile  and  exceedingly  cheap, 
cheaply,  therefore,  are  we  enabled  to  maintain  the  vast  animal  pow- 
er ;  the  plough  being  truly  the  American  instrument,  by  whose  aid 
we  are  enabled  to  cultivate  those  lands  at  a  diminished  cost,  and  far 
less  than  by  any  other  mode,  or  hy  any  other  nation  on  earth  ;  ours 
being  the  vast,  the  unbounded  prairies  and  pastures,  and  "  the  cattle 
on  a  thousand  hills."  The  proportion  of  animal  power  which  is 
thus  employed,  is,  in  America,  transcendently  great. 

Already,  in  many  parts,  our  fields  of  grass  are  mown  by  aid  of 
horse  power,  and  by  this  same  power  the  produce  thus  mown  is 
raked,  and  gathered  into  barns  ;  by  horse  power  fields  of  wheat  are 
also  reaped;  and  low  plantations  of  the  mulberry  may  thus  be  shorn 
of  their  foliage  by  machinery  formed  of  numerous,  parallel,  and 
prong-shaped  knives,  with  guarded  sides,  and  edges  vertical. 

We  have  mountains  of  anthracite  and  mountains  of  iron  ore  lying 
contiguous.  The  United  States  contain  at  least  80,000  square 
miles  of  coal  and  of  iron,  or  sixteen  times  the  area  or  amount  of  all 
Europe  ;  and  one  vast  uninterrupted  field,  extending  900  miles  in 
length,  from  Pennsylvania  inclusive,  to  Alabama,  contains  50,000 
square  miles. 

Our  advantages  are  indeed  very  great :  to  be  duly  appreciated,  they 
must  be  estimated  singly  and  individually  :  how  much  greater  and 
more  striking  will  they  then  appear,  if  considered  collectively.  Our 
innumerable  rivers  and  rapid  streams,  our  immense  forests  and 
mines,  the  exhaustless  treasures  of  fuel  and  of  flame,  the  combined 
elements  of  water,  earth,  and  of  fire,  offer  resources  of  mighty 
power,  unknown  and  immeasurable,  and  willing  aids  in  abridging 
the  labors  of  man. 

The  same  transcendent  power  of  steam,  which  drags  the  huge 
ship,  or  ponderous  car,  will,  ere  long,  become  the  mighty  instru- 
ment, or  universal  power,  by  whose  aid  every  agricultural  operation 
will  be  performed. 

Hail,  progress  of  improvement !  all  hail !  How  swift  its  speed  !  in 
all  things  how  great,  how  wonderful  in  this  our  day  !  In  vain  do 
those  false  men  oppose,  —  those  false  men,  in  fine,  who,  denouncing 


406  APPENDIX. 

all  as  innovation,  have  ever  been  the  unceasing  opponents  of  every 
improvement  in  every  age, —  in  vain  do  they  strive  to  obstruct  its 
progress  and  to  cause  a  retrograde ;  or,  to  stop  its  march,  which  is 
onward  and  irresistible. 


CHAPTER  II.— HISTORY  OF  THE  SILK-WORM. 

The  silk-worm,  or  Bomlyx  man,  is  a  caterpillar ;  its  body  formed 
of  twelve  membranous  rings :  these  rings  support  the  legs,  which 
are  sixteen  in  number,  and  in  pairs.  Six  of  these  are  in  front  and 
inflexible,  and  situated  beneath  the  three  first  rings,  and  are  each 
covered  with  a  scale.  The  other  ten  are  flexible  and  membranous, 
their  positions  beneath  the  rings  ;  these  are  called  climbers  or  hold- 
ers, and  are  provided  with  sharp  hooks  or  claws,  to  aid  in  climbing. 
The  head  has  a  horny  covering,  like  a  scale ;  the  jaws  are  very 
strong,  the  teeth  sharp,  serrated,  or  indented  like  a  saw.  The 
mouth  is  vertical  and  peculiar,  and  not  horizontal,  as  in  most  other 
beings ;  two  broad  objects  in  its  forehead,  which  might  be  mistaken 
for  eyes,  are  but  bones  of  the  skull.  The  eyes  are  small,  fourteen 
in  number,  seven  on  each  side  of  the  head,  and  near  the  mouth. 
The  organs  of  respiration  are  eighteen  in  number ;  equidistant,  and 
situated  along  the  body,  are  the  holes  or  openings,  nine  on  eacli  side, 
which  serve  for  breathing. 

The  substance  of  which  the  silk  is  composed  is  a  liquid,  transpa- 
rent gum,  of  a  fine  yellow  color,  and  is  contained  in  two  separate 
sacs,  of  slender  dimensions.  Each  of  these  vessels  is  about  ten 
inches  in  length,  and  wound  in  the  stomach  in  spiral  folds :  near  the 
jaws  two  ducts  convey  the  silken  fluid  ;  these,  uniting  in  one,  serve 
to  compose  the  silken  thread,  which  is  usually  from  400  to  1,200  feet 
in  length. 

The  eggs  of  the  silk- worm  are  of  a  dark  lilac  or  slate  color.  The 
silk-worms  are  at  first  black  and  extremely  small ;  as  they  advance 
in  age  and  size,  they  cast  off"  their  outer  covering  or  skin,  usually 
from  three  to  four  times,  at  different  periods,  according  to  the  variety. 
These  successive  changes  are  called  moultings  ;  and  the  times  inter- 
vening are  termed  ages.  In  a  colder  temperature,  the  duration  of 
these  several  periods  is  prolonged ;  but  in  a  warm  climate,  the  period 
or  season  of  the  first  moulting,  which  terminates  the  first  age, 
usually  occurs  on  the  fourth  or  fifth  day  of  its  existence ;  the  second 
on  the  eighth  or  ninth  day  ;  the  third  on  the  thirteenth  or  fourteenth 
day  ;  and  the  last  on  the  twenty-second  day.  At  each  of  these  crit- 
ical periods,  thasilk-worms  remain  in  a  torpid  state,  eating  little,or 
absolutely  nothing,for  a  day  or  more.  At  the  end  of  about  ten  days 
more  from  the  last  period,  or  in  about  thirty-two  days  from  the  be- 
ginning, the  insect,  now  fully  grown,  is  about  three  inches  and  one 
third  in  length,  transparent,  of  a  yellowish  white  or  pearl  color. 
Having  now  completed  their  fifth  or  last  age,  they  eat  no  more,  but 
ascend  to  the  leaves  or  brush-wood,  which  are  placed  for  the  purpose, 
and  commence  the  formation  of  the  cocoons ;  and,  in  the  construc- 
tion of  these,  the  insect  works  busily  and  incessantly  night  and  day, 
during  four  days.  The  labor  finished,  the  insect  in  the  centre  be- 
comes transformed  to  the  chrysalis  state. 


RESOURCES    OP    AMERICA,    SILK,    ETC.  407 

The  vital  functions  of  the  silk-worm  are  accelerated  by  warmth, 
and  the  time  occupied  in  passing  through  the  various  mutations  is 
hastened,  not  only  by  the  increased  temperature,  but  materially 
by  the  degree  of  attention  which  is  bestowed  on  the  insects.  In 
Madras,  according  to  Dr.  Anderson,  and  where  the  climate  is  very 
warm,  the  silk-worm  passes  through  all  its  evolutions  in  twenty-two 
days.  Here,  then,  is  not  only  a  saving  in  regard  to  time  and  labor, 
but  a  great  and  very  important  saving  also  in  regard  to  food. 

The  cocoon  is  usually  an  inch  and  a  third  in  length,  of  an  oval 
form  ;  the  color  yellow,  or  straw,  or  pure  white.  The  outer  cover- 
ing is  like  finest  wool,  and  is  called  fios,  and  is  easily  detached  ;  this 
being  removed,  the  end  of  a  thread  is  discovered,  of  extreme  fine- 
ness. 

After  an  interval  of  from  fifteen  to  twenty  days'  repose,  the  moth 
ejects  from  its  mouth  a  liquor,  which  moistens  the  gum  and  dissolves 
tiie  adhesiveness  of  the  texture  of  the  ball ;  and  by  frequent  motions 
of  its  head,  it  loosens  and  forces  aside  the  filaments,  without  sunder- 
ing a  single  silken  thread,  until  it  reappears,  transformed  to  a  large 
butterfly,  of  a  grayish  white  color,  with  four  wings,  two  eyes,  and 
two  black,  feathery  horns  or  plumes.  Unshrouded,  in  this  its  last 
and  perfect  form,  both  male  and  female,  they  come  forth  to  the  light 
of  day  :  from  this  time  they  take  no  visible  food  to  the  day  of  their 
death. 

They  commence  laying  their  eggs  in  twenty-four  or  thirty-six 
hours  after  leaving  the  cocoon.  Each  female  usually  lays  four  hun- 
dred eggs,  which  firmly  adhere  to  the  paper,  on  which  they  are  ar- 
ranged in  a  handsome  and  circular  form.  In  a  few  days  after,  their 
multifarious  labors  being  ended,  the  insect  dies. 

The  silk-worm  remains  in  the  chrysalis  state  a  length  of  time  cor- 
responding with  the  temperature  of  the  climate.  In  England  they 
remain  30  days;  in  France,  21  ;  in  Spain  and  Italy,  18  or  20;  in 
the  United  States,  about  the  same ;  and  in  India,  but  11  days. 

A  si!k-\vorm  sometimes  measures  more  than  three  inches  in  its 
•reatest  length ;  but  few  attain  to  dimensions  so  large.  If  the 
jngitudinal  dimensions  of  an  insect  which  attains  to  40  lines  be 
compared  during  the  different  ages,  and  their  length  at  the  period 
of  hatching  being  unity,  or  1,  their  length  at  the  end  of  the  first 
age  will  be  4  ;  at  the  end  of  the  second  age,  0 ;  at  the  end  of  the 
third  age,  12;  at  the  end  of  the  fourth  ao-e,  20;  at  the  end  of  the 
fifth  age,  40. 

The  silk-worm,  like  other  caterpillars,  is  a  cold-blooded  insect,  its 
temperature  that  of  the  atmosphere  in  which  it  breathes.  Sudden 
changes  from  cold  to  heat  are  highly  injurious ;  yet  it  has  been 
found  that  the  silk-worm  is  capable  of  enduring  a  great  degree  of 
heat,  if  uniformly  maintained.  Such  a  degree  they  must  at  times 
endure  in  their  own  native  forests,  not  only  of  light,  but  also  of  heat, 
with  no  shelter  from  the  scorching  sun  but  the  shadow  of  a  leaf. 
Yet  in  no  case  is  a  due  degree  of  warmth  more  needful,  than  while 
the  insect  is  forming  the  cocoon.  If,  at  any  time  while  they  are 
performing  this  most  important  labor,  they  are  permitted  to  suffer 
from  cold,  they  cease  from  their  labors,  and  remain  inactive,  or  move 
but  slowly,  as  may  be  discerned  while  the  cocoons  are  yet  trans- 
parent. It  has  been  proved,  on  dissection  of  the  silk-worms  which_ 
thus  suffer  and  become  torpid  through  cold,  that  the  glutinous  mat-' 


E 


408  APPENDIX. 

ter  in  their  silk  reservoirs  had  become  so  congealed  and  tenacious 
from  cold,  as  to  resemble  strong  tendons ;  which  sufficiently  ac- 
counted for  the  inability  of  the  insect  to  draw  forth  the  silken  fila- 
ment. Yet  no  sooner  is  the  temperature  increased,  than  they  will 
resume  their  labors  with  increased  activity ;  but  will  again  desist,  if 
exposed  again  to  cold.  If  neglected  at  this  critical  period,  they  as- 
sume, in  due  time,  the  chrysalis  form,  but,  for  want  of  sufficient 
strength,  leave  incomplete  their  silken  tomb. 


CHAPTER  III.  — VARIETIES  OF  SILK-WORMS. 

1.  Sina  Silk-  Worm.     This  is  a  variety  imported  into  France  from 
China,Tjy  Lours  XVI.,  in  1784  ;  a  large,  pure  white,  and  extremely 
beautiful  variety,  which  is  preferred,  in  that  country,  to  all  others. 
Their  cocoons  are  pure  white,  large,  and  fine,  and  the  silk-worms 
hatch  simultaneously. 

2.  The  Large  Single-Crop  Worm.     A  very  superior  variety,  wheth- 
er of  a  pure  white  or  brown.    Their  period  of  hatching  may  be 
hastened  or  prolonged  to  a  late  period  in  summer ;  and  thus  they  will 
yield  two  crops  or  more.     The  cocoons,  being  of  large  size,  are  on 
this  account  more  profitable  to  raise  or  to  reel,  than  any  other  varie- 
ty except  the  Sina. 

3.  The  Silk- Worm  of  Two  Crops.     A  small  variety,  from  Italy  ;  a 
pale,  white  worm;  the  silk  is  white,  and  very  fine  ;  the  cocoons  are 
also  small,  and,  on  this  account,  deemed  unprofitable. 

4.  Silk-  Worm  of  Eight  Crops,  or  Dacey.   At  the  silk  establishment 
of  the  British  East  India  Company  at  Jungepore,  in  Bengal,  besides 
the  Common  silk-worm,  which  produces  but  a  single  crop  annually, 
they  have  also  another  silk-worm,  called  Dacey,  which  produces 
eight  crops  or  harvests,  and  is  supposed  to  be  indigenous. 

5.  Friuli  Silk-Worms.     There  is  a  variety  of  silk- worms  found  in 
Friuli,  so  very  large,  that  two  of  these,  when  fully  grown>  will  out- 
weigh five  of  the  common  kind;  and  their  cocoons  weigh  almost  in 
the  same  proportion.     The  quantity  of  food  is  one  tenth"  less  in  pro- 
portion to  the  weight  of  cocoons  produced,  than  the  common  kind, 
but  they   require  five  or  six  days  longer  in  their  evolutions  before 
they  begin  to  spin.     Their  cocoons  are  four  times  as  heavy  as  those 
of  the  small  variety  of  silk-worm.     Each  cocoon  yields  nearly  8£ 
grains,  and  measures  almost  1.300  yards;  and  100  cocoons  weigh   a 
pound,  and  1,091  will  yield  a  pound  of  pure  reeled  silk.     Friuli  silk 
is  said  to  cause  more  trouble  and  waste  in  its  manufacture,  than  that 
of  either  France  or  Lombardy.     This  may  be  owing,  either  to  the 
breed  of  silk-worms,  or,  what  is  much  more  probable,  to  its  being 
imperfectly  reeled. 

For  an  account  of  the  two  following  kinds  of  silk-worms,  which  are 
described  as  peculiar  to  Hindoostan,  I  am  indebted  to  the  researches 
of  General  Dearborn,  who  has  described  them  from  Atilburn's  Ori- 
ental Commerce. 

6.  Arrindy  Silk-Worm.    This  silk- worm  is  a  species  totally  differ- 
ent from  any  hitherto  described  or  known,  and  is  called  Arrindy, 
from  the  name  of  the  plant,  the  Rhicinus,  or  Palmi  Christi,  on  which 


RESOURCES    OF    AMERICA,    SILK,    ETC.  409 

the  insect  feeds.  It  is  peculiar  to  the  districts  of  Dinagepore  and 
Rangpore,  in  the  interior  of  Bengal,  where  it  is  reared  by  the  na- 
tives in  a  domestic  state,  as  they  do  other  silk-worms.  The  Palma 
Christi  is  largely  cultivated  in  India,  as  it  is  also  in  many  parts  of 
France  and  some  other  countries,  for  the  abundant  produce  of  oil 
which  is  obtained  from  its  seeds,  which  is  known  in  commerce  as 
the  Castor  oil.  This  plant  is  therefore  cultivated  for  the  double  use 
of  seeds  and  also  of  its  leaves. 

The  cocoons  thus  produced  are  remarkably  soft,  and  white  or  yel- 
lowish, and  the  filament  is  so  exceeding  delicate,  that  it  cannot  be 
wound,  as  are  other  cocoons,  but  must  be  spun  like  cotton.  The 
cloth  woven  of  this  substance,  is  white,  coarse,  and  of  a  seemingly 
loose  texture,  but  of  incredible  durability.  It  is  used  for  the  clothing 
of  both  men  and  women,  and  will  wear  constantly  for  ten,  fifteen,  or 
twenty  years.  The  merchants  also  use  it  for  packing  fine  cloths, 
shawls,  and  silks.  Hot  water  dissolves  its  texture,  causing  it  to 
tear ;  it  is  therefore  washed  only  in  cold  water. 

The  Arrinda  or  Eria  silk  is  reared  in  Assam,  as  in  almost  all  Hin- 
doostan,  but  entirely  within  doors.  It  is  fed  principally  on  the  Hera, 
or  Palma  Christi.  It  affords  a  fibre  which  at  first  looks  rough,  but 
after  repeated  washings  becomes  soft  and  silky .  The  poorest  people 
of  Hindoostan  are  clothed  with  this  material,  which  is  warm,  and  of 
incredible  durability,  the  whole  lifetime  of  a  single  person  being 
seldom  sufficient  to  wear  out  a  garment  made  of  this  silk,  which  de- 
scends from  mother  to  daughter  for  generations.  Twelve  broods  pf 
tliis  silk  are  sometimes  raised  in  a  year.  In  Assam  alone,  80,000 
pounds  of  this  silk  are  annually  produced. 

The  Palma  Christi  flourishes  in  all  the  states  of  the  south,  and  as 
far  north  as  the  latitude  of  Boston. 

7.  Tussch,  or  Wild  Silk-Worm  of  India.     This  is  a  species  of  silk- 
worm which  cannot  be  domesticated.     They  are  so  abundant  in 
many  parts  of  Bengal,  and  the  provinces  adjoining,  as  to  have  af- 
forded to  the  natives  of  those  countries,  and  particularly  to  the  Bra- 
rnins,  from  time  immemorial,  considerable  supplies  of  a  most  durable, 
coarse,  dark-colored  silk,  which  is  woven  into  a  fabric  called  Tus- 
sch-dootie. 

This  species  of  silk-worm  might,  it  is  supposed,  prove  highly  use- 
ful to  the  inhabitants  of  the  south  of  Europe,  and  also  of  the  Southern 
States  of  America,  where  a  cheap,  light,  cool,  and  durable  dress  is 
much  wanted  —  such  a  dress  as  this  silk  affords,  and  such  as  is  worn 
by  the  Bramins  of  India.  Once  introduced,  they  would  probably 
flourish,  unaided  by  the  care  or  assiduous  attentions  of  man. 

In  the  province  of  Assam,  in  Hindoostan,  Asia,  which  has  lately 
come  into  the  possession  of  the  British  power,  amongst  other  pro- 
ductions hitherto  unknown,  there  have  been  found  about  a  dozen 
species  of  silk-worms,  which  produce  the  materials  for  valuable 
fabrics,  including  also  the  Arrinda. 

8.  The   Muga   Silk-  Worm  is   never   domesticated,  or   reared   in 
houses;  they  feed  on  the  leaves  of  a  variety  of  trees.     The  eggs  are 
laid  on  wisps  of  hay,  which  are  collected  and  placed  on  the  trees, 
whore  they  soon  hatch ;  plantain   leaves  being  tied  around  the  bot- 
tom of  the  tree,  over  which  the  worms  will  never  pass.     When  a 
tree  is  stripped  of  its  foliage,  they  descend,  and  are  removed  to  other 
trees,  by  means  of  dishes  of  bamboo  attached  to  poles.     They  feed 

35 


410  APPENDIX. 

thirty  days,  when  they  descend  to  the  plantains,  and,  being  gathered, 
and  placed,  on  dry  leaves,  they  form  their  cocoons.  Their  cocoons 
are  two  inches  long,  and  thick  in  proportion ;  they  are  not  reeled  like 
common  silk,  but  spun  like  cotton  or  worsted.  The  silk  is  wove  into 
cloth  for  scarfs,  turbans,  sashes,  &c.  In  that  climate  they  produce 
six  crops  in  a  year.  50,000  pounds  of  this  silk  is  annually  made  in 
Assam.  It  may  be  the  same  silk-worm  as  that  last  described. 

There  is  another  sort  of  these  silk-worms,  which  produces  a  fibre 
of  great  lustre  ;  and  a  fourth  kind,  very  large,  the  moths  measuring 
ten  inches  across  the  wings. 


CHAPTER  IV.  — MULBERRY,  (Moms.) 

The  mulberry,  or  moms  of  the  botanists,  is  a  genus  comprising 
many  species.  It  derives  its  name  from  Mor,  in  Celtic,  black.  Its 
origin  has  been  assigned  to  China,  but  several  species  have  been 
found  growing  in  a  wild  state  in  America.  In  cold  climates  it  is  a 
deciduous  tree,  but  an  evergreen  tree  within  the  tropics.  It  was 
cultivated  at  a  very  early  period  of  time  in  Western  Asia  and  in  Eu- 
rope, but  only  for  its  fruit.  The  fruit  is  a  berry  of  a  roundish  or  ob- 
long form;  of  a  color  varying  from  white  to  red  or  black;  its  pulp 
envelops  numerous  small  seeds. 

USES.  Most  of  the  varieties  of  the  mulberry  are  esteemed  dessert 
fruits.  When  perfectly  mature,  they  are  grateful  to  the  taste,  and 
very  wholesome  ;  the  sirup  is  useful  in  mitigating  inflammation  of 
the.  throat.  The  juice,  when  properly  fermented,  affords  a  pleasant, 
vinous  wine  ;  mixed  with  apples,  they  afford  a  delicious  beverage 
called  mulberry  cider,  of  a  deep  red  color,  like  Port  wine. 

The  wood  of  the  mulberry  tree  is  compact,  elastic,  and  hard,  and 
susceptible  of  a  fine  polish  ;  it  is  therefore  sought  after  by  the  uphol- 
sterer, the  carver,  and  the  turner.  The  strength  of  the  timber  ren- 
ders it  valuable  to  the  joiner,  and  also  for  building  boats  :  its  power 
of  resisting  the  action  of  water  has  been  compared  to  oak. 

The  roots  of  the  mulberry  tree  are  of  a  yellow  color,  and  strike 
downward;  and  the  tree  is  extremely  long-lived.  M.  de  Saint 
Fond  saw,  in  1802,  one  of  the  original  or  parent  trees  of  all  the 
white  mulberry  trees  of  France,  which  the  followers  of  Charles  VIII. 
had  brought  from  Italy,  on  his  invasion  of  that  country  in  1494. 
M.  Lachaux  had  caused  this  tree  to  be  encompassed  by  a  wall,  to 
evince  his  respect  and  veneration,  and  to  serve  as  a  monument  to  a 
tree  so  inestimable. 

Whoever  would  enter  extensively  and  at  once  on  the  cultivation 
of  silk,  let  them,  first  of  all,  bestow  their  attention  on  the  culture  of 
the  abundant  supplies  of  food  ;  this  principal  and  essential  food  be- 
ing no  other  than  the  material  leaves  of  the  various  species  of  the 
mulberry  tree.  Not  every  kind,  however,  is  equally  suitable.  Lin- 
nsRiis  has  enumerated  seven  species  of  those  which  were  known  in 
his  day ;  and  amongst  these  there  are  two  species,  the  Tinctora  and 
Indica,  which  are  not  used  as  the  food  erf  the  silk-worm.  The  Tinc- 
tora is  the  Fustic  of  commerce,  and  is  used  only  as  a  dye. 

The  nourishment  which  is  contained  in  the  mulberry  leaf  is  not 


RESOURCES    OF    AMERICA,    SILK,   ETC.  411 

completely  developed  till  the  leaf  is  fully  grown.  The  leaf,  accord- 
ing to  the  analysis  of  Count  Dandolo,  contains,  1.  The  fibrous 
substance ;  2.  The  coloring  matter ;  3.  Water ;  4.  The  saccharine 
substance;  5.  The  resinous  substance.  The  saccharine  Substance  is 
that  which  nourishes  the  insect,  augmenting  its  growth  and  size.  The 
resinous  substance  is  that  which,  "  separating  itself  gradually  from 
the  leaf,  and  attracted  by  the  animal  organization,  accumulates, 
cleans  itself,  and  insensibly  fills  the  two  reservoirs  or  silk  vessels." 
The  proportion  of  this  nutriment  depends  on  the  variety  of  the 
mulberry,  the  age,  the  soil,  and  the  moisture  or  dryness  of  the 
season. 


CHAPTER  V.  — VARIETIES   OF   THE   MULBERRY. 

Space  will  not  admit  a  very  particular  description  of  every  varie- 
ty. We  will  briefly  describe  a  few,  all  fine  for  silk. 

1.  JAPAN  PAPER  MULBERRY.     Broussonetia  papyrifera. 

The  tree  is  of  rapid  growth,  and  rises  to  a  large  size,  with  a  round 
head  ;  the  leaves  are  rough,  either  cordate,  entire,  lobed,or  palmated. 
It  is  a  native  of  China  and  Japan,  and  the  liber,  or  inner  bark,  by 
being  beaten  to  render  it  pliable,  serves  for  paper,  and  as  an  article 
of  clothing  in  those  countries.  The  fruit  is  round  and  curious,  but 
not  edible.  The  leaves  are  eaten  by  the  silk-worms ;  and  for  this 
purpose,  it  is  now  successfully  cultivated  in  France. 

A  beautiful  vegetable  silk  is  procured  from  the  bark  of  the  young 
branches  of  the  papyrifera,  as  has  been  proved  by  M.  la  Rouverie. 
He  directs  that  the  bark  be  separated,  while  the  tree  is  in  full  sap, 
and  beaten  with  mallets,  and  steeped  in  water,  by  which  process  he 
affirms  fibres  are  obtained  almost  equal  to  silk  in  quality,  and  which, 
when  woven,  form  a  cloth  whose  texture  resembles  silk. 

2.  SHINING-LEAVED  MULBERRY.    Moms  lucida. 

Leaves  very  large,  pointed,  cordate,  and  shining;  fine  for  silk. 

3.  TARTAREAN  MULBERRY.     Merits  Tartarica. 

The  fruit  resembles  the  Moms  nigra.  A  variety  from  the  vicinity 
of  Asoph.  It  abounds  on  the  banks  of  the  Volga  and  Tanais. 
Leaves  large,  oval,  oblong,  serrated,  shining  ;  excellent  for  silk. 

4.  WHITE  ITALIAN.     Moms  alba. 

A  native  of  China,  naturalized  in  Italy ;  already  described ;  too 
well  known  to  need  a  more  particular  description.  The  leaves  are 
small,  but  fine  for  silk  ;  the  fruit  insipid ;  the  bark  forms  a  prepara- 
tion resembling  silk.  The  young  wood  being  gathered  in  Septem- 
ber, and  steeped  by  day  in  still  water,  and  spread  on  grass  by  night, 
for  three  or  four  days,  may  then  be  prepared  and  woven  like  flax. 

5.  MORETTI  MULBERRY.     A  new  variety,  sometimes  miscalled 
Alpine.    Leaves  ovate,  sharp-pointed,  entire,  cordate  at  the  base  ;  thin, 
smooth,  large,  of  a  beautiful  and  rather  deep-shining  green ;  the 
silk  fine. 

6.  MORUS  ALATA.     Leaves  large  and  beautiful 


7.  ROMAN  DURA.      Leaves  large,  yellowish  green,  shining,  and 

nsa  proves  identical  with  Roman  dura. 

8.  BRUSSA.     A  variety  'from  the  vicinity  of  Constantinople,  some- 


beautiful.     The  Morus  Expansa 


412  APPENDIX. 

times  called  the   Asiatic.     Leaves  large,  and  of  excellent  quality. 
Other  fine  varieties,  with  large  leaves,  are  the 

9.-  Morus  J3lba  Giazzola  ;  10.  Folia  Doppia ;  11.  Rose-Leaved; 
12.  Smtdl  Queen,-  13.  Spanish. 

14.  CUSHING'S  NEW  CHINESE  MULBERRY. 

A  new  variety,  lately  introduced  from  China,  by  John  P.  Cush- 
ing,  Esq.,  of  Belmont,  in  Watertown.  It  was  received  from  his 
Chinese  friend  in  Canton,  in  the  spring  of  1837,  and  was  imported  in 
a  growing  state.  Many  trees  of  this  fine  variety  have  been  liberally 
disseminated  by  him.  I  have  thence  affixed  his  name  to  the  tree. 
The  tree  is  of  the  most  rapid  growth  ;  the  leaves  very  large,  general- 
ly entire,  but  varying  in  the  same  species  ;  some  being  palmated  or 
lobed,  and  of  a  beautiful  shining  green,  and  very  numerous  or  thick 
set.  The  tree  and  its  leaf  are  splendid,  far  more  so  than  any  other 
variety  yet  known  ;  the  Morus  multicaulis  only  excepted,  which  is 
evidently  with  this  species  very  nearly  allied.  It  produces  silk  of 
the  first  quality.  The  Canton  Mulberry,  so  called,  which  was  intro- 
duced by  Dr.  Stebbins,  is  evidently  a  variety  of  the  same  species. 

15.  MORUS    MDLTICAULIS.       Perrotet    Mulberry.      Morus   .Ma 
Sinensis. 

A  new  variety,  which  is  also  called,  by  way  of  excellence,  the  Chi- 
nese Mulberry  ;  a  tree  of  surpassing  beauty  ;  a  new  and  most  valua- 
ble variety  for  the  nourishment  of  silk- worms;  a  tree  which  is 
represented  as  possessing  such  decided  superiority  over  all  others, 
that  it  will  speedily  be  substituted  for  them  all,  in  every  region  of 
the  globe.. 

It  originated  in  the  elevated  regions  of  China,  a  country  famous 
from  antiquity  for  its  silk ;  a  parallel  only  to  our  own,  in  all  its  va- 
rious climates  and  divers  latitudes.  It  is  to  this  tree,  that  the  disci- 
ples of  Confucius  acknowledge  their  indebtedness  for  the  prosperity 
and  solidity  of  their  empire. 

The  tree  grows  vigorous,  upright,  and  beautiful ;  the  leaves,  large, 
soft,  and  tender,  are  petiolate,  cordate,  acuminate,  serrated  towards 
the  summit,  marked  with  nerves,  always  entire ;  their  upper  surface 
is  convex  or  curled,  of  a  deep  and  beautiful  shining  green.  The 
form  and  dimensions  of  the  leaf  vary  in  different  soils.  In  a  dry 
and  arid  soil  they  are  of  diminished  size,  their  form  elliptical,  and 
without  the  heart-shaped  indentation  at  the  base,  their  breadth  be- 
ing six  inches,  and  their  length  eight ;  but  in  a  light,  rich,  and  fri- 
able soil,  the  produce  of  the  foliage  is  most  abundant,  the  leaves  large 
and  cordiform,  extraordinary  specimens  having  sometimes  measured 
more  than  a  foot  in  breadth,  and  fifteen  inches  in  length. 

The  Morus  multicaulis  differs  from  all  others  in  the  uncommon 
vigor  of  its  growth,  and  the  property  which  the  roots  possess  of 
throwing  up  numerous  flexible  stalks,  the  great  length  which  these 
stalks  acquire  in  a  short  space  of  time,  and  the  facility  with  which 
it  is  propagated  from  layers,  or  even  from  the  cuttings  of  a  single 
eye.  No  other  Variety  will  strike  root  thus  readily  from  cuttings, 
but  all  others  with  difficulty.  It  differs,  also,  from  the  remarkable 
size  which  the  thin,  soft,  and  tender  leaves  speedily  acquire,  and  the 
promptitude  with  which  they  are  renewed. 

In  all  the  maritime  districts,  from  Long  Island  Sound  to  Georgia, 
in  point  of  hardiness,  both  the  Morus  multicaulis  and  the  Canton 
mulberry  bear  great  resemblance  to  the  oak;  so  also  on  the  elevated 


RESOURCES    OF    AMERICA,    SILK,    ETC.  413 

grounds  near  Boston.  But  in  the  low  plains  of  the  interior,  and  in 
the  valleys  of  the  north,  they  are  liable  to  be  injured  in  their  tops 
by  winter;  yet  in  spring  they  start  forth  from  the  root  with  fresh 
vigor  and  renewed  luxuriance.  Both  varieties,  being  of  a  prolonged 
growth,  are  therefore  admirably  calculated  for  the  production  of 
numerous  crops  of  silk  in  a  season. 


CHAPTER  VI.  —  SUBSTITUTES  FOR  THE  MULBERRY. 

Various  are  the  substitutes  which  have  been  proposed  for  the 
mulberry,  which  seems,  indeed,  the  only  suitable  food.  The  Osage 
orange,  or  Madura,  is,  in  fact,  a  species  of  the  mulberry,  and  is 
found  to  answer  well ;  but  the  leaves  cannot  be  gathered,  except 
with  inconvenience,  on  account  of  the  numerous  thorns.  Latterly 
the  Rainoon  tree,  a  plant  which  grows  only  in  the  tropics,  has  been 
introduced  to  our  notice  as  admirably  adapted  as  food  for  the 
silk-worm,  in  its  own  proper  climate. 

The  RAMOOX  TREE  (Trophis  Americana)  is  an  evergreen  tree,  a 
native  of  the  East  and  West  Indies.  In  Jamaica  it  has  been  long 
known  and  used  as  the  food  of  horses  and  cattle,  and  especially 
during  the  dry  months,  when,  in  some  of  those  withering  seasons, 
the  most  fertile  valleys  and  pastures  become  the  scenes  of  utter  des- 
olation—  all  being  destroyed  by  a  scorching  sun. 

The  Ramoon  tree  nourishes  in  the  most  barren  and  arid  soil, 
producing  at  all  seasons  a  succession  of  fresh  leaves,  and  never  suf- 
fers from  drought.  The  leaves  are  oblong,  acuminate  or  lanceolate, 
smooth,  and  entire.  A  quantity  of  silk- worms  having  been  imported, 
and  all  other  substitutes  failing,  the  leaves  of  the  Ramoon  were  tried 
with  signal  and  unexpected  success.  A  Jamaica  paper  of  March  9, 
1838,  stales,  that  the  silk-worms  not  only  devoured  them  greedily, 
but  appeared  also  to  thrive  better  on  them  than  on  the  mulberry. 
The  silk  produced  was  of  a  pure  white  color,  and  worth  forty  shil- 
lings a  pound  ;  and  it  was  calculated  that  three  crops  would  be  pro- 
duced in  a  year.  The  House  of  Assembly  of  Jamaica  have  voted 
the  discoverer  the  sum  of  fifty  pounds,  "with  a  view  to  a  future 
grant,"  as  he  progresses  in  the  rearing  of  the  silk- worm. 


CHAPTER  VII.  — SOIL,  SITUATION,  CLIMATE,   &c. 

Although  the  mulberry  flourishes,  most  luxuriantly  in  a  moist  and 
rich  soil  and  protected  situation,  yet  the  leaves  which  are  produced 
in  such  soils  are  more  crude,  and  not  of  a  quality  so  nourishing. 
The  growth  of  the  tree  in  such  soils  and  expositions,  besides  being 
more  rapid,  is  prolonged  to  a  later  period  in  autumn,  or  until  suddenly 
arrested  by  frost;  and  the  immature  wood  of  a  forced  growth,  being 
more  tender,  is  consequently  more  liable  to  be  killed  by  early  frosts 
and  by  winter.  Such  appears  to  have  been  the  case  in  the  winter 
of  1831-2,  which  destroyed  so  many  full-grown  trees  of  the  hardiest 


414  APPENDIX. 

description,  even  to  the  root.  The  ravages  of  that  destructive  win- 
ter seem  -to  have  been  confined  to  particular  situations  and  soils  ;  to 
the  productions  of  the  forced  growth  of  a  summer  not  less  uncommon 
and  extraordinary' 

In  a  state  of  nature,  and  in  the  shades  and  protection  of  the  forest, 
or  of  herbage,  the  growth  of  the  young  tree  being  slow,  and  the 
wood  completely  matured  in  due  season,  the  case  is  far  otherwise ; 
the  bountiful  covering  of  moss,  of  herbage,  or  of  leaves,  with  which 
provident  nature  clothes  the  ground,  being  amply  sufficient  to  mod- 
ify the  growth  of  the  plant,  and  defend,  at  the  root.  This  protection, 
like  the  fleecy  snow,  being  twofold,  it  defends  alike  from  the  blasts 
of  sudden  and  excessive  cold,  also  from  the  still  more  destructive 
and  pernicious  rays  of  the  sun.  These  remarks  are  equally  applica- 
ble to  the  very  young  trees  of  the  different  varieties  of  the  mulberry, 
to  those  especially  which  late  in  autumn  have  been  transplanted  to 
new  positions,  or  the  forced  trees  of  but  a  single  summer's  growth  : 
defenceless,  unprotected,  and  all  exposed,  on  an  unsuitable  and 
naked  soil,  they  meet  the  frosts  of  fcutumn  and  of  winter  unprepared. 

A  dry,  sterile  sand  is  unsuitable  ;  and  a  shallow  soil  on  a  founda- 
tion of  clay  produces  leaves  of  bad  quality.  In  low,  rich  grounds, 
and  extensive  plains  or  prairies,  near  ponds,  and  in  the  valleys  of 
rivers,  the  mulberry  tree  indeed  grows  most  vigorously,  yet  the 
leaves  being  more  watery,  though  voraciously  devoured,  they  prolong 
the  labors  of  the  insect  by  inducing  weakness,  and  injure  the  quality 
of  the  produce.  These  grounds  are  alike  exposed  to  the  destructive 
frosts  of  winter  and  of  summer :  the  moisture  of  the  atmosphere  in 
such  situations  causes  the  leaves  to  become  spotted  and  to  mildew, 
and  the  leaves  thus  infected,  if  given  to  the  insects,  are  the  sure 
sources  of  disease  and  of  death. 

Sunny  expositions  and  the  declivities  of  hills,  those  especially 
which  slope  to  the  south,  east,  or  west,  are  favorable.  The  cocoons 
of  mountainous  countries  are  deemed  superior  to  those  of  the  plains; 
although  not  so  large,  they  are  usually  of  a  whiter  color.  Plant  the 
mulberry  tree  on  the  high  uplands,  and  on  the  hills,  for  here  they 
are  neither  exposed  to  suffer  from  the  early  and  the  latter  frosts,  nor 
are  the  leaves  liable  to  become  spotted  or  diseased  from  the  mildew ; 
and  from  these  combined  causes,  the  growth  of  the  tree  will  be  con- 
sequently prolonged  for  a  double  length  of  time. 

Prepare  the  soil  by  suitable  nutriment,  to  the  depth  of  eighteen 
inches  beneath  the  tree,  and  to  a  proper  distance  around.  The 
roots  of  the  mulberry  tree  strike  downwards ;  other  plants  may 
therefore  be  profitably  cultivated  beneath  its  shade,  which  is  not 
deemed  pernicious,  the  whole  ground  being  kept  as  a  garden  during 
the  first  years. 

The  proper  soils  for  the  mulberry  tree  are  "  dry,  sandy,  or  stony." 
And  trees  growing  on  dry,  sandy,  or  stony  soils,  and  situated  on  the 
open  plains,  and  on  hills  the  most  exposed  to  cold  winds,  will  be 
found  to  suffer  least  of  all  from  the  destructive  frosts  of  autumn  and 
of  winter.  With  all  authors  I  must  agree  in  recommending  a  soil 
of  but  moderate  fertility,  and  least  of  all  a  cold,  moist,  and  heavy  soil, 
on  a  clay  foundation,  or  even  a  very  rich  soil ;  a  dry  soil,  on  a  friable 
subsoil,  on  gentle  elevations  or  declivities,  being  the  most  suitable 
of  all  for  the  mulberry  from  China. 

Land  of  middling  quality  will  answer  admirably —  land  less  calcu- 


RESOURCES    OF    AMERICA,    SILK,    ETC.  415 

lated  for  other  profitable  cultivation.  Land  half  covered  with  rocka 
may  be  profitably  covered  with  mulberry  trees,  which  will  here  find 
ample  moisture,  and  nourishment,  and  warmth,  from  the  direct  and 
reflected  rays  of  the  sun. 

By  cultivating  the  mulberry  tree  in  hedge-rows,  the  ground  will, 
in  a  short  space  of  time,  produce  double  the  amount  of  food  which 
can  be  obtained  in  any  other  way.  And  an  equal  amount  of  leaves 
may  be  gathered  from  the  trees  in  hedge-rows,  at  less  than  one  half 
the  labor  and  expense  which  would  be  required  from  standard  trees. 
It  is  thus  that  the  mulberry  is  cultivated  in  China ;  in  autumn  their 
hedges  are  annually  cut  down  to  near  the  surface  of  the  ground,  for 
the  production  of  a  new  and  more  luxuriant  crop  of  leaves  in  the 
ensuing  season. 

In  Persia,  as  we  are  informed,  the  trees  are  kept  low,  and  not  suf- 
fered to  rise  over  six  or  eight  feet  in  height.  Broussa,  a  city  of 
Turkey,  at  the  foot  of  Mount  Olympus,  is  famous  for  its  silk,  and  is 
surrounded  by  mulberry  plantations.  The  trees,  says  Commodore 
Porter,  are  planted  in  rows,  not  more  than  two  or  three  feet  apart, 
and  kept  pruned  low  for  use,  in  the  season  for  gathering  the  leaves, 
so  that  a  man  may  reach  the  top.  At  other  places  in  this  great  silk 
district,  the  same  system  is  pursued.  In  stripping  the  leaves,  those 
at  the  tip  ends  of  the  twigs  are  always  left.  But,  in  hot  countries, 
the  silk-worms  are  fed  wholly  on  pruningft,  as  the  leaves  thus  for  a 
longer  time  preserve  their  needful  freshness  and  moisture. 

John  P.  Cashing,  Esq.,  of  Belmont,  in  Watertown,  a  gentleman 
who  has  resided  many  years  in  China,  has  stated  that  the  most  ap- 
proved mode  of  cultivating  the  mulberry,  as  practised  in  that  coun- 
try, consists  in  keeping  them  low  by  annual  prunings,  like  plantations 
of  raspberries.  The  same  mode  is  also  practised  in  India.  This 
system  of  close  planting  and  low  pruning  is  in  perfect  conformity 
with  the  highly-approved  mode  of  management  which  is  now  so 
extensively  adopted  with  the  grape  vine,  in  vineyard  culture,  in 
modern  France. 

During  her  residence  at  Broussa,  Miss  Pardoe  visited  the  estab- 
lishments of  the  silk-worms,  and  made  very  particular  inquiry  as  to 
the  mode  of  feeding  and  management.  The  silk-worrns,  as  she 
states,  are  fed  indiscriminately  with  branches  of  the  red  and  the 
white  mulberry,  the  last  being  preferred.  The  branches  are  strewed 
on  the  floor,  and  the  silk-worms  are  never  touched  with  the  hand ; 
the  withered  mass  being  never  removed,  and  when  ready  to  spin,  oak 
boughs,  about  four  feet  high,  are  planted  in  the  mass,  like  a  minia- 
ture forest,  and  in  their  leaves  the  silk-worms  form  their  cocoons. 
Every  crevice  of  the  apartment  is  carefully  closed  to  exclude  the 
admission  of  air,  and  a  fire  of  "  charcoal  ashes  "  is  constantly  kept 
up  throughout  both  day  and  night.  Meanwhile,  as  she  states,  it  ap- 
pears certain  that  this  mode  of  feeding  and  of  management  greatly 
increases  the  quantity  of  silk,  and  diminishes  the  labor  of  the  feeders. 
This  is  the  mode  of  feeding  the  silk-worms  which  produce,  in  the 
neighborhood  of  Broussa,  an  extraordinary  quantity  of  silk.  There 
is  scarcely  a  house  in  the  neighborhood  of  Broussa  which  does  not 
contain  several  apartments  filled  with  silk-worms,  whose  produce  is 
disposed  of  to  the  spinners,  of  which  there  are  a  considerable  num- 
ber in  the.  city. 

In  one  day.  and  of  those  only  which  entered  at  one  single  gate  ot 


416  APPENDIX. 

the  city,  and  passed  directly  beneath  her  window,  she  counted  up- 
wards of  two  hundred  individuals,  each  driving  before  him  a  horse, 
mule,  or  donkey,  and  bearing  boughs  and  foliage  of  the  mulberry, 
compactly  loaded.  These  mulberries,  covering  the  immense  plain, 
are  each  year  cut  down  to  the  trunk  closely.  In  the  height  of  sum- 
mer, the  far-spreading  mulberry  woods  assume  the  appearance  of  the 
locust-blighted  landscape ;  every  tree  being  left  a  branchless  trunk, 
without  a  sign  of  foliage. 


CHAPTER    VIII.  — CLIMATE,  HABITS,   AND    MANAGEMENT 
OF  THE  SILK-WORM. 

Wherever  the  mulberry  finds  a  congenial  climate  and  soil,  there 
also  the  silk-worm  will  flourish  ;  such  a  climate  and  soil,  and  such 
a  country,  is  ours  throughout  its  whole  extent,  from  its  eastern  to  its 
western  shores. 

The  silk-worm  is  a  native  of  China,  a  country  famous  from  re- 
mote antiquity  for  its  silk,  and  renowned  for  its  industry,  a  parallel 
only  to  our  own  in  all  its  various  climates,  and  divers  latitudes,  in  all 
its  extraordinary  vicissitudes  of  heat  and  cold.  From  China,  also,  we 
derive  the  tree,  the  essential  food  on  which  the  insect  most  delights 
to  feed.  Transported  to  our  shores,  the  silk-worm  of  Asia  has  here 
found  a  genial  climate,  a  salubrious  atmosphere,  and  the  abundant 
pasture  so  well  suited  to  all  its  wants.  AVherever  the  Indian  corn 
will  mature  its  seeds,  wherever  the  peach  will  mature  its  fruits, 
there  also  the  mulberry  and  the  silk-worms  will  flourish  with  ex- 
traordinary luxuriance,  as  in  their  native  clime. 

Serene  skies  and  days  of  unusual  brightness  are  the  characteris- 
tics of  our  climate;  those  days  of  continuous  heat,  of  brilliant 
light  and  sunshine,  being  necessary,  and  these  alone  being  all- 
sufficient  duly  to  mature  and  to  elaborate  the  juices  of  the  leaves 
of  the  mulberry  in  all  its  varieties,  thus  converting  them  into  the 
most  healthy  and  nutritious  food.  Not  every  country  is  thus  highly 
favored  by  nature. 

In  England,  first  of  all  countries  for  its  agriculture,  they  cannot 
raise  silk,  how  much  soever  they  consume.  There,  owing  to  the 
coldness  and  humidity  of  their  climate,  as  their  latest  writers  assure 
us,  the  mulberry  in  all  its  varieties  will  not  mature  its  leaf,  so  as  to 
become  the  wholesome  and  nutritious  food  of  the  silk-worm.  (See 
the  popular  Encyclopedia  now  publishing  in  London,  article  Morns) 
Neither  will  the  Indian  corn  mature  its  seeds,  nor  the  peach  ripen  its 
fruit,  in  open  culture,  in  that  climate  and  country. 

In  Europe,  they  usually  lose  from  35  to  GO  per  cent,  of  their  silk- 
worms ;  the  latter  being  the  usual  loss  among  the  peasants.  And, 
according  to  M.  Beauvais,  while  the  French  have  usually  lost  near 
50  per  cent,  of  their  silk-worms,  the  Chinese,  according  to  their 
best  historians,  lose  not  one  in  a  hundred.  This  is  in  a  measure  to 
be  ascribed  to  their  superior  climate  ;  but  in  part,  also,  it  is  justly  due 
to  their  superior  skill  and  management.  In  part,  also,  it  may  be 
ascribed  to  their  rejecting,  in  the  first  instance  and  invariably,  those 


RESOURCES    OF    AMERICA,    SILK,    ETC.  417 

few  worms  which  hatch  prematurely ;  but  principally  their  extraor- 
dinary success  is  to  be  ascribed  to  their  subsequent  treatment  of  the 
insects,  and  particularly  to  their  modes  contrived  for  the  purposes 
of  ventilation  and  the  preservation  of  a  high  temperature  and  pure 
atmosphere,  and  to  the  great  attention  which  they  bestow  on  them ; 
to  their  constant  and  night  feeding,  as  well  as  by  day.  Forty  times 
during  the  first  twenty-four  hours  are  they  fed,  and  thirty  times  on 
the  second  day,  a  less  number  on  the  third  day, and  a  still  less  num- 
ber on  the  subsequent  days. 

Aware  of  the  immense  importance  of  the  silk  culture  to  the  inter- 
ests of  France,  the  government  of  that  nation  have  established  an 
experimental  silk-farm  at  Montgeron,  in  the  north  of  that  country, 
under  the  superintendence  of  M.  Camille  Beauvais.  Already,  and 
previous  to  the  year  1835,  by  his  extraordinary  management,  had 
M.  Beauvais  succeeded  in  producing  thirteen  pounds  of  silk  from 
the  same  number  of  silk-worms  which,  in  France,  usually  produce 
but  five  pounds,  and  in  Italy  seven  and  a  half  pounds,  and  in  India 
twenty  pounds,  and  even  in  that  cold  climate  he  then  expected 
soon  to  be  able  to  produce  an  equal  number  of  pounds.  In  the  year 
1837  was  he  enabled  to  produce  185  pounds  of  cocoons  from  2,000 
pounds  of  leaves,  a  quantity  which  had  been  found  sufficient  for  that 
same  number  of  silk-worms,  or  for  40,000,  which,  being  of  a  size  so 
superior,  must  have  been  more  than  sufficient  for  the  production  of 
20  pounds  of  silk.  By  him,  also,  the  wants  of  the  silk- worm  having 
been  made  fully  known  by  new  discoveries,  and  these  wants  being 
all  supplied,  losses  from  disease  are  no  longer  known. 

The  silk-worm  is  a  cold-blooded  insect,  its  temperature  that  of 
the  atmosphere  in  which  it  breathes ;  its  evolutions  being  wonder- 
fully quickened  by  heat,  and  prolonged  by  cold.  77  to  84  degrees 
of  heat  is  its  proper  element,  as  now  fully  ascertained  by  M.  Beau- 
vais. Combined  with  this  suitable  degree  of  heat  and  of  purity,  a 
certain  degree  of  moisture  in  the  atmosphere  is  indispensably  neces- 
sary. In  their  native  condition,  the  silk-worms  are  exposed  to  dan- 
gers continually,  either  from  cold  furious  storms,  or  from  devouring 
foes.  In  such  a  temperature,  and  under  the  benign  protection  and 
care  of  man,  they  flourish  with  extraordinary  luxuriance,  completing 
their  evolutions  with  great  economy  of  time,  of  labor,  and  with  aug- 
mented production,  all  their  labors  being  brought  suddenly  to  a 
close. 

The  habits  of  the  silk- worm  are  peculiar  to  itself,  both  in  regard 
to  the  time  of  taking  its  nourishment  and  its  sleep.  These  habits 
differ  essentially  from  those  of  the  human  race.  The  silk-worm 
takes  no  liquid  with  its  food,  except  only  what  is  contained  in  the 
fresh  leaf  on  which  it  feeds.  If  neglected,  or  fed  only  at  long  inter- 
vals, and  during  the  day,  even  though  at  such  times  fed  abundantly, 
a  large  proportion  of  the  food  is  thereby  wasted.  The  leaves  thus, 
for  a  long  time  exposed,  becoming  dry,  the  silk-worms  refuse  to  eat, 
suffering  irrecoverable  injuries  by  day,  and  also  during  the  long 
night,  both  by  reason  of  hunger  and  tormenting  thirst.  They  suffer 
doubly,  also,  from  the  voracity  with  which  they  then  devour  their  food 
in  the  morning.  But  by  fresh  feeding,  at  short  and  frequent  inter- 
vals, by  night  as  well  as  by  day,  the  food  is  all  devoured,  and  half 
the  quantity  will  suffice,  none  being  wasted  ;  and  half  the  expenses 
of  gathering  the  leaves  and  of  cultivation  being  saved ;  even  less 


418  APPENDIX. 

than  one  hundred  pounds  of  leaves  thus  fed,  being  found  amply 
sufficient  for  the  production  of  a  pound  of  silk.  The  cocoons  thus 
formed  will  be  large  and  heavy,  the-  thread  or  filament  substantial 
and  strong,  not  liable  to  break  in  reeling,  thus  causing  neither 
trouble  nor  waste.  And  eight  pounds  of  cocoon  of  this  superior 
size,  will,  with  careful  and  skilful  reeling,  produce  a  pound  of  raw 
silk ;  and  in  the  manufacture  of  this  silk  the  waste  will  be  exceed- 
ingly small. 

The  silk  which  is  produced  by  the  silk-worm  is  formed  wholly 
from  the  excess  of  food  suddenly  consumed,  over  and  above  what  is 
necessary  to  sustain  life,  as  is  also  the  fat  of  animals ;  and  the  same 
principles,  in  regard  to  feeding,  are  alike  equally  applicable  ;  in  both 
cases  the  true  economy  and  great  profit  being  the  result  of  full  and 
constant  feeding ;  a  certain  amount  of  food  and  liberal  supply,  and 
this  rightly  administered,  being  indispensably  requisite  completely 
to  fatten  the  stall-fed  ox  during  the  accustomed  period  of  a  few 
months.  But  if  this  same  quantity  of  food  were  parsimoniously 
given  to  this  same  animal,  as  its  only  subsistence,  even  during  one 
whole  year,  the  effect  would  be  lost,  and  the  animal,  thus  ill  fed, 
would,  at  the  end  of  this  prolonged  period,  still  remain  the  same 
lean  beast  as  before.  In  the  former  case,  the  profit  from  feeding,  to 
the  owner,  might  indeed  be  very  great,  but  in  the  latter  case,  quite 
the  reverse  ;  as,  independently  of  the  great  loss  of  time,  the  whole  la- 
bor of  feeding  is  also  lost,  and  all  the  amount  of  food  thus  bestowed. 

The  days  devoted  by  the  silk-worms  to  sleep  are  those  of  their 
moulting,  or  changes  ;  and  except  they  sometimes  pause  for  a  few 
moments,  at  all  other  times  their  sleep  must  be  but  transient,  if,  in- 
deed, they  ever  sleep  at  all  at  any  other  time.  In  its  native  condi- 
tion, the  fresh  leaf  of  the  mulberry  becomes  its  permanent  abode. 
From  the  first  dawn  of  their  existence  they  eat  almost  continually, 
except  only  on  those  particular  days,  and  until  they  begin  their 
cocoons,  when  they  eat  no  more,  but  work  incessantly  during  three 
days  and  three  nights,  until,  this  their  last  work  being  finished,  they 
no  longer  work  any  more,  but,  entering  the  chrysalis  state,  they 
slumber  profoundly  for  a  season. 


CHAPTER    IX.  —  PROFITS    OF    THE    SILK    CULTURE    IN 
FRANCE  AND  ITALY. 

The  profits  of  a  crop  of  silk  are  usually  indicated  by  the  size  and 
quality  of  the  cocoons.  If  the  cocoons  are  very  large,  like  the 
products  of  the  well-cultivated  and  highly-fertilized  fields,  it  por- 
tends a  profitable  and  abundant  harvest. 

One  of  the  most  celebrated  of  all  the  English  writers  on  the  use- 
ful arts,  and  on  manufactures,  is  Dr.  Andrew  Ure  ;  and  on  agri- 
culture, one  of  the  most  distinguished  is  M.  Puvis,  president  of  the 
Agricultural  Society  of  Ain,  in  France;  the  subject  of  silk  having 
been  fully  investigated  by  both,  both  writers  being  especially  of 
the  latest  day,  and  both  having  in  their  remarks  a  particular  refer- 
ence to  France.  "  In  a  great  part  of  that  country,  the  soil  and  cli- 


RESOURCES    OF    AMERICA,    SILK,    ETC.  419 

mate  being  favorable,  both  authorities  concur  in  stating,  that  the 
planting  ot  the  mulberry  trees  and  the  raising  of  silk- worms,  are,  in 
this  day,  the  most  profitable  of  all  agricultural  pursuits. 

The  mulberry  tree,  says  Dr.  Ure,  is  valued  in  Provence  at  from 
Gd.  to  lOd.  sterling  each,  (or  12  to  21  cents,)  or,  this  being  its  cost  at 
the  age  of  four  years,  at  which  time  they  are  transplanted ;  they 
may  be  stripped  of  their  leaves  in  the  fifth  and  sixth  years,  or  three 
years  from  the  time  of  grafting,  and  the  seventh  year  it  yields 
leaves  worth  one  shilling  sterling,  or  twenty-two  cents ;  and  they 
go  on  increasing  for  twenty  or  thirty  years,  when  the  leaves  bring 
thirty  shillings,  or  $7,20.  Large  trees  in  the  south  of  France  will 
yield  three  hundred  pounds,  or,  according  to  Dr.  Ure,  a  tree  will 
yield  from  one  hundred  to  three  hundred  pounds,  according  to  its 
magnitude  and  mode  of  cultivation. 

The  cost  of  cultivation  is  one  franc  (eighteen  and  a  half  cents) 
per  hundred  pounds.  The  average  cost  of  leaves,  in  good  years, 
is  three  francs,  or  fifty-five  cents  per  hundred  pounds  on  the  trees, 
in  that  country. 

The  silk  husbandry  in  France  is  completed  in  six  weeks  from  the 
first  of  May ;  thus  affording  the  most  rapid  of  all  agricultural  re- 
turns, and  requiring  only  a  small  advance  of  capital  for  the  purchase 
of  the  leaves. 

Cocoons  are  found  to  lose  seven  and  a  half  per  cent,  in  weight,  in 
the  first  ten  days,  by  the  perspiration  of  the  chrysalides.  The  pro- 
portion between  the  weight  of  silk  which  can  be  reeled,  and  that  of 
the  coarse  floss  which  can  only  be  spun,  is  found  to  be  in  the  aver- 
age proportion  of  nineteen  to  one  in  perfect  cocoons.  But  this  does 
not  include  the  outer  floss,  of  a  loose,  furzy  texture,  which  can 
never  be  reeled. 

1,000  ounces  of  perfect  cocoons  have  been  found  to  produce  15<)£ 
ounces  of  pure  cocoon.  Thus  every  perfect  ball,  as  soon  as  com- 
pleted, contains  more  than  one  seventh  part  of  pure  cocoon  ;  but 
this  includes  the  floss  and  the  pellicles.  The  length  of  the  filament 
is  usually  from  500  to  1,200  feet.  Count  Dandolo  states  that  it  sel- 
dom exceeds  1,875  feet. 

Count  Dandolo  has  stated,  that  twenty-one  pounds  of  leaves,  with 
economy  in  feeding,  will  produce  one  and  a  half  pounds  of  cocoons. 
Again  he  has  stated  that,  in  Dalmatia,  he  has  procured  one  and  a 
half  pounds  of  cocoons  from  fifteen  pounds  of  leaves. 

In  1814,  which  was  considered  a  season  extremely  unfavorable 
for  silk-worms,  Count  Dandolo  obtained  fifteen  ounces  of  very  fine 
silk  from  seven  and  a  half  pounds  of  cocoons;  and  from  the  same 
weight  of  refuse  cocoons  he  obtained  thirteen  ounces.  These  ex- 
traordinary cases  are  stated  only  to  show  the  result  of  good  and 
right  management. 

"At  Cevonnes,  where  the  finest  silk  is  produced,  and  where  the 
cocoon  is  cast  out,  when  seven  eighth  parts  are  reeled,  thirteen 
pounds  of  cocoons,  of  a  thread  of  four  or  five  cocoons,  are  required 
for  a  pound  of  the  purest  silk  in  the  world. 

The  silk  of  Cevennes,  in  France,  is  probably  the  finest  in  the 
world.  I  have  particularly  stated  the  mode  in  which  it  is  reeled, 
for  to  this  cause,  in  a  measure,  it  owes  its  celebrity.  There  is  in- 
deed one  kind  which  is  sold  at  Lyons  for  from  $4,42  to  $4,64  the 
English  pound ;  but  there  U  a  kind  still  finer,  which  briugs  $9,60 
a  pound. 


420  APPENDIX. 

Four  hundred  thousand  pounds  of  silk  of  superior  quality  was 
raised  in  Cevennes  in  1832,  and  since  that  period,  this  quantity  has 
been  greatly  increased  ;  as,  among  all  employments  of  capital,  none 
is  so  productive  as  the  mulberry  tree.  It  was  yielding,  at  the  above 
period,  from  fifteen  to  twenty  per  cent,  profit  to  the  intelligent  agri- 
culturist. Thus  states  Dr.  lire. 

There  is  a  description  of  white  silk,  which  is  produced  in  the 
department  of  the  Upper  Ardeche,  which  is  of  a  quality  so  su- 
perior, that  it  is  purchased  by  the  lace  manufacturers  of  Nor- 
mandy, for  more  than  fifty  francs  ($9,20)  a  pound.  But  a  few  years 
since,  it  commanded  a  price  as  hign  as  150  francs  a  pound,  (equal 
to  $27,60.) 

The  pound  of  silk,  when  well  reeled,  is  capable  of  being  con- 
verted into  sixteen  yards  of  the  ordinary  quality  of  Gros  de  Na- 
ples, or  into  fourteen  yards  of  the  first  quality,  and  worth  its  weight 
in  silver. 

The  expense  of  reeling  the  excellent  silk  of  Cevennes,  which  is 
but  of  four  to  five  cocoons  to  a  thread,  is,  according  to  Dr.  Ure, 
but  three  francs  and  fifty  centimes  per  Alais  pound,  which  is  equal 
to  ninety-two  one  hundredths  of  a  pound  English,  for  reeling  silk  of 
this  superior  quality.  This  is  about  equal  to  sixty  cents  per  English 
pound.  In  Italy,  and  during  June,  July,  and  August,  a  woman  at- 
tending the  kettle,  and  a  girl  to  turn  the  reel,  they  work  sixteen 
hours  in  a  day,  and  then  they  wind  a  rubo,  or  ten  pounds'  weight  of 
cocoons,  which  yields  from  one  fifth  to  one  sixth  of  their  weight  of 
silk,  when  their  quality  is  good  ;  the  whole  expense  of  reeling 
amounting  to  25.  Gd.  sterling  per  English  pound,  (equal  to  sixty 
cents.)  Such  are  the  statements  of  Dr.  Ure.  There,  as  in  France, 
one  person  attends  the  pans,  while  another  is  employed  in  turning 
the  reel. 

In  most  agricultural  operations,  and  in  manufactures,  there  is  great 
saving,  both  of  labor,  of  time,  and  of  all  things  else,  when  these  are 
managed  on  an  extensive  scale  :  silk  is  by  no  means  an  exception  to 
this  general  rule,  as  this  same  system  of  M.  Beauvais  most  fully 
proves ;  so  also  the  Comte  Dandolo  had  taught  before.  That  silk  may 
be  cultivated  to  profit  on  every  farm  and  domestic  establishment, 
however  small,  is  a  truth  now  established  beyond  dispute.  Those 
distinguished  masters  have  also  proved,  that,  when  skill  and  science 
have  come  in  aid,  the  silk  business  may  be  carried  on  to  profit  far 
greater  in  large  establishments  and  on  an  extended  scale. 


CHAPTER  X.  —SYSTEM  OF  M.  CAM1LLE  BEAUVAIS. 

At  the  Government  Establishment,  or  experimental  silk-farm, 
near  Montgeron,  in  the  north  of  France,  M.  Camille  Beauvais,  the 
superintendent,  has  adopted,  with  signal  success,  the  more  complete 
system  of  ventilation  and  of  warming  the  apartments,  invented  by 
M.  D'Arcet. 

By  this  system,  a  high  temperature  being  at  all  times  preserved, 
the  silk-worms  are  fed  twenty-four  limes  a  day,  for  three  days,  during 
the  first  age ,  eighteen  times  a  day  during  the  second  age ;  twelve 


RESOURCES    OF    AMERICA,    SILK,    ETC.  421 

times  a  day  during  the  third  and  fourth  ages ;  and  eight  times  a  day 
during  the  fifth,  or  last,  and  longest  age,  during  which  they  eat 
many  times  more  than  during  all  the  previous  ages —  the  most  per- 
fect cleanliness  and  a  pure  atmosphere  being  at  all  times  preserved 
as  indispensable. 

In  conjunction  with  this  high  temperature  and  continued  feeding, 
a  certain  degree  of  moisture  or  constant  dampness  is  indispensable; 
since  it  is  found  that  a  drying  heat  has  the  effect,  not  only  to  absorb 
suddenly  all  the  moisture  of  the  leaves,  thus  rendering  them  unfit 
for  food,  but  to  absorb  also  the  moisture  from  the  luntrs  and  bodies 
of  the  insects.  With  a  temperature  of  81°  to  84°  of  Fahr.,  a  degree 
of  moisture  must  be  preserved,  equal  to  from  85°  to  89°  of  Saussure's 
hygrometer.  Without  this  suitable  degree  of  moisture,  a  high  tem- 
perature was  found  by  M.  Beauvais  to  be  utterly  destructive.  The 
same  destructive  effect,  it  is  well  known,  is  produced  on  the  human 
system  from  similar  causes.  By  this  system  of  management  he  has 
also  ascertained  that  the  worms  eat  more,  while  the  consumption  of 
leaves  is  diminished,  because  they  make  much  less  litter  and  waste; 
the  education  being  completed  with  a  very  great  saving  of  time, 
and,  consequently,  economy  in  all  things.  So  great  was  this  saving, 
that,  in  1836,  the  whole  process  was  completed  in  twenty-one  days, 
while  in  a  common  temperature  it  lasts  usually  from  thirty-one  to 
thirty- three  days. 


CHAPTER  XI.  — M.  D'ARCETS  SYSTEM  OF   VENTILATION. 

The  salubrious  Magnanarie,  or  healthy  cocoonery  of  M.  D'Arcet, 
is  described  as  consisting  of  an  oblong  building  with  four  ranges  of 
hurdles  ;  in  the  end  is  a  brick  flue  or  chimney,  and  near  this  tie  ap- 
paratus for  warming  the  apartments,  when  required,  is  placed,  in  the 
cellar.  This  may  consist  of  nothing  more  than  a  common  cast-iron 
box  stove,  the  stove  a  little  elevated.  This  stove  is  surrounded  on 
all  sides,  except  the  front,  with  a  single  wall  built  up  roughly  of 
brick  work,  as  high  as  the  floor,  leaving  a  space  of  about  a  foot,  on 
three  sides  of  the  stove,  with  a  few  openings  at  the  bottom  of  the 
brick  wall,  for  the  admission  of  cold  air  from  without ;  this  space 
forms  the  air-chamber.  The  stovepipe  rises  a  few  feet;  then,  de- 
scending within  this  narrow  space,  it  passes  off  horizontally  through 
this  brick  work  into  the  chimney.  A  little  fire  being  kindled  within 
the  stove,  the  cold  air  within  the  air-chamber,  becoming  heated,  rises 
to  the  top ;  thence  dividing  into  four  main  branches,  it  is  carried,  by 
four  main  horizontal  tubes  of  wood,  beneath  the  floor,  and  directly 
beneath  the  hurdles.  From  these  wooden  tubes  the  heated  air  is 
permitted  to  escape  upwards  through  the  floor  by  numerous  holes 
or  openings,  which  are  about  two  and  a  half  feet  asunder :  these 
holes  are  of  unequal  size,  the  first  being  about  an  inch  square,  the 
size  of  each  gradually  increasing,  as  the  current  diminishes  con- 
tinually as  it  proceeds.  In  the  garret,  corresponding  wooden  tubes 
are  used,  with  holes  Opening  downwards  through  the  ceiling. 
These  tubes,  uniting  in  one,  enter  the  chimney  ;  these  carry  off  the 
impure  or  cold  air  of  the  whole  apartment.  Near  the  chimney,  and 
in  the  garret,  and  connected  with  these  tubes,  is  a  fan-wheel  or 
36 


422  APPENDIX. 

blower,  of  thrice  the  dimensions  of  the  wooden  lubes,  in  excessive 
hot  and  calm  or  sultry  days,  when  not  a  breath  of  air  is  stirring. 
By  this  simple  process,  artificial  currents  may  be  at  any  time  pro- 
duced, and  a  hot,  impure,  stagnant  atmosphere  is  speedily  drawn 
out ;  fresh,  cool,  and  pure  air,  rising  through  the  openings  from  be- 
neath, until  the  whole  interior  air  is  completely  changed.  I  must 
observe,  that,  in  warming  the  apartments  by  this  mode,  it  is  absolutely 
necessary  that  a  small  portion  of  moisture  or  steam  should  be  infused 
along  with  the  heated  air.  The  silk-worms  require  it.* 

In  most  of  our  northern  cities,  at  this  day,  numerous  private 
dwellings,  and  public  houses  and  churches,  and  most  of  our  great 
manufactories,  are  warmed  in  this  way,  by  currents  of  heated  air 
from  the  cellar ;  this  being  the  most  economical  and  perfect  mode 
which  has  hitherto  been  devised.  But  during  the  calm  and  sultry 
days,  and  days  of  excessive  heat,  in  some  parts  of  India,  the  apart- 
ments of  the  opulent  are  refreshed  by  cool  breezes  artificially  pro- 
duced, a  man  standing  at  the  door  with  a  vast  fan. 

It  has  been  very  lately  stated  by  Dr.  Ure,  that  the  five-guinea 
fan  of  Messrs.  Lillie  and  Fairbairns  operates  to  admiration.  In 
some  of  those  vast  manufactories  of  Manchester,  where  its  use  has 
been  introduced,  the  whole  impure  and  unwholesome  air  is  com- 
pletely and  suddenly  expelled  and  driven  out,  its  space  being  sup- 
plied by  air,  pure,  fresh,  and  wholesome. 


THE  THERMOMETER  is  an  instrument  of  the  most  simple  kind, 
which  measures  the  degrees  of  heat  and  cold  with  as  unerring  cer- 
tainty as  a  watch  measures  time.  A  child  may  learn  its  use  in  a 
moment,  and  be  able  to  teach  its  use  to  thousands.  It  consists 
of  a  small  bulb  of  glass,  of  the  size  of  a  bullet,  connected  with  a 
small  glass  tube  :  the  bulb  and  part  of  the  tube  being  filled  either 
with  quicksilver,  or  with  pure  alcohol,  double  distilled  from  purest 
rum  or  brandy,  the 'top  of  the  glass  tube  is  hermetically  sealed,  by 
melting  the  glass,  by  aid  of  a  blowpipe,  in  the  blaze  of  a  lamp ;  a 
scale  of  thin  brass,  iron,  or  wood  being  now  added,  it  is  graduated 
by  another  thermometer.  As  the  heat  of  the  atmosphere  increases, 
the  spirit  expands  and  rises  in  the  tube  ;  by  cold,  the  spirit  contracts 
and  descends.  >  The  cost  of  the  instrument  need  not  exceed  a  dollar, 
and  it  can  never  get  out  of  order.  In  regulating  the  temperature  of 
apartments,  of  baths,  in  evaporation,  and  in  distillation,  its  use  is 
necessary,  and  in  breweries  and  in  hot  and  green:houses  it  is  indis- 
pensable. They  are  found  in  the  mansions  of  our  citizens  in  every 
town  and  village  of  our  land  ;  and  those  gentlemen  who,  while  they 
approve,  yet  discourage  the  use  of  this  instrument,  have  egregiously 
mistaken  the  character  of  our  countrymen.  Eminently  useful  as  it 
is,  they  will  both  know  and  possess  the  instrument. 

The  Chinese  regulate  the  temperature  of  the  apartments  devoted 

*  Flame  fires  are  not  approved  for  giving  warmth  to  the  apartments  of 
the  silk-worms,  in  recent  practice.  They  do  indeed  promote  circula- 
tion, but  they  scorch  the  air.  An  iron  stove  heated  to  redness  burns  the 
vital  air,  consuming'  the  oxygen  as  much  as  does  burning  charcoal ;  although 
it  inav  emit  no  mephitic  vapor,  yet  it  renders  the  air  obnoxious  to  men  and 
all  animals  that  breathe. 


RESOURCES    OF    AMERICA,    SILK,    ETC.  423 

to  their  silk-worms,  wholly  by  their  own  sense  of  feeling  —  a  very 
uncertain  mode.  With  them  the  use  of  the  thermometer  for  meas- 
uring heat  and  cold,  is  as  little  known  as  is  the  watch  for  measur- 
ing time. 

THERMOSTAT.  The  thermostat  serves  to  control  and  to  modify  the 
temperature.  Letters  patent  were  granted  to  Dr.  Andrew  Ure,  of 
England,  for  an  instrument  of  this  kind,  in  1831.  It  is  formed  by 
firmly  uniting,  face  to  face,  two  long,  thin  slips  of  metal,  of  different 
expansibilities  ;  one  formed  of  steel,  and  the  other  of  hard,  hammered 
brass,  both  firmly  riveted  or  soldered  face  to  face,  is  found  to  answer 
well.  Such  a  compound  bar  is  found  to  warp  or  bend  more  or  less, 
according  to  the  degrees  of  heat  or  of  cold,  and  may  be  made  to  op- 
erate in  various  ways.  When  formed  in  the  shape  of  a  ring  or  hoop, 
but  not  closed,  by  the  unequal  expansion  or  contraction  on  either 
side,  it  opens  or  closes  more  or  less  by  cold  and  heat;  and,  finally, 
being  employed  as  an  agent  for  the  opening  of  valves  or  stove  regis- 
ters, or  air  ventilators,  &c.,  it  serves  not  merely  to  indicate,  but  to 
control  and  regulate  the  temperature  of  the  apartment. 

Mr.  Loudon  states,  that  instruments  for  this  purpose  have  been  in 
use,  latterly,  in  England,  for  regulating  the  temperature  of  hot- 
houses ;  and  as  the  temperature  can  never  remain  long  perfectly 
stationary,  those  registers  or  ventilators  are  found  to  open  or  shut 
continually,  almost  every  moment  of  time. 

THE  HYGROMETER  is  a  very  simple  instrument,  to  ascertain  the 
moisture  of  the  air.  A  piece  of  sponge  will  make  a  good  hygrome- 
ter. Let  the  sponge  be  washed  in  pure  water,  then  dried,  and  then 
let  it  be  washed  in  a  solution  of  sal  ammoniac,  or  salt  of  tartar  and 
water,  and  again  dried.  If  the  air  becomes  moist,  the  sponge  will 
grow  heavier  ;  but  if  dry,  the  sponge  grows  lighter.  It  may  be  at- 
tached to  a  beam  like  a  steelyard,  with  an  index,  which  will  rise  or 
fall  with  every  change.  Saussure's  hygrometer  is  deemed  one  of 
the  most  perfect 

HURDLES  are  usually  formed  either  of  thin  boards  or  of  wicker, 
but  those  formed  of  twine  netting,  with  meshes  five  eighths  of  an 
inch  asunder,  have  been  much  approved.  In  the  first  ages,  finer 
hurdles  of  brass  wire  have  been  used  and  preferred.  These  hurdles 
are  placed  an  inch  above  others,  formed  of  boards  or  of  laths  covered 
with  stout  paper.  When  the  leaves  are  placed  on  the  netting,  the 
worms  ascend,  and  the  litter  falls  through.  These  hurdles  slide, 
and  are  arranged  in  stages  one  above  another,  about  fourteen  inches 
asunder.  The  chrysalides  in  the  cocoons  are  destroyed  by  exposing 
them  on  sheets  to  the  noonday  sun  for  a  few  hours,  or  in  a  confined 
room  of  glass,  exposed  to  the  sun ;  or  they  may  be  stifled  by  the 
fumes  of  burning  charcoal,  or  by  other  modes.  But  the  very  best  way 
is,  if  possible,  to  reel  the  cocoons  as  soon  as  formed.  The  reel  most 
highly  approved  is  the  reel  of  Piedmont.  The  operation  by  this  ma- 
chine is  the  most  perfect ;  the  threads  having  a  lateral  motion,  no 
two  being  laid  in  the  same  place,  otherwise  the  gum  with  which 
they  abound  would  cause  adhesion,  and  spoil  the  silk.  In  the  reel 
of  Piedmont,  the  threads  are  wound  spirally  along  the  reel  —  the 
thread  comes  not  in  exactly  the  same  place  until  after  more  than 
2,000  revolutions  of  the  reel.  Its  operation  and  construction  are 
simple,  but  of  the  most  perfect  kind. 


424 


APPENDIX. 


A  SYNOPTICAL  TABLE, 

PUBLISHED    BT    DIRECTION    OF    THE    FRENCH    MINISTER    OF    COMMERCE    AND 

Showing  THE  MOST  RAPID  PROCESS  FOR  REARING  SILK  WORMS, 
according  to  the  Plan  of  M.  CAMILLE  BEAUVAIS,  connected  with  D'ARCET'S  Meth- 
od of  yentUatwn;  by  B.  DE  LA  GRANGE,  Student  of  C.  BEAUTAII.  Translated 
from  the  French,  in  1839,  and  first  published  in  America  by  W.  CHENEY  AND 
BROTHERS,  Conductor!  of  "The  American  Silk- Grower  and  Farmer's  Manual" 
Burlington,  JV.  J. 

HATCHING  BT  ARTIFICIAL  HEAT.  —  1st  day,  from  70"  to  72°  Fahrenheit;  2d 
4ay,  75° ;  3d  day,  77° ;  4th  day,  79°  ;  5th  day,  82°  ;  6th  day,  84"  ;  7th  day,  86". 
Hatched  this  day.  The  moisture  of  the  atmosphere,  as  indicated  by  the  hygrome- 
ter of  Saussure,  was  from  70°  to  85°. 


" 

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Gathering  cocoona. 

*liu  worm  changes  into  a  chrysalis  immediately  after  it  has  finished  its  cocoon. 

4fl 

7th  ]  <   The  room  where  the  moth*  come  out,  which  is  on  the  40th  day, 

4U 

Age.    (   should  be  darkened.     After  they  have  come  out,  the  males  and  females 

ihould  not  be  allowed  to  remain  together  more  than  8  or  9  hours. 

The  females  lay  their  eggs  immediately  after  separation,  each  one  of  them  lay- 
ing from  300  to  500;  they  are  deposited  on  clean  white  cloth  or  paper.      Alter 

leaving  them  15  or  20  <  ays  in  the  place  where  they  were  laid,  they  are  put  into  a 
cellar  of  the  temperature  of  45°  or  50*  of  Fahrenheit,  until  the  following  year,  care 
being  taken  to  look  at  them  occasionally. 

RESOURCES    OP    AMERICA,    SILK,    BTC.  425 

OBSERVATIONS. 

(a)  During  the  first  three  ages,  the  leaves  should  be  cut  very  fine,  and, 
instead  of  distributing  them  with  the  hand,  much  time  would  be  saved,  and 
the  distribution  made  more  equally,  by  using  wire  sieves,  with  meshes 
about  |  of  an  inch  square. 

(A)  Between  the  moultings  there  is  always  an  increased  appetite,  espe- 
cially in  the  last  age. 

(c)  The  cleansing  consists  in  removing  the  litter  from  under  the  worms  ; 
and  the  dividing,  in  spreading  them  so  as  to  leave  a  space  between  them 
equal  to  their  own  size.     During  the  last  ages,  two  hurdles  are  filled  from 
one.     Dividing  is  effected  by  means   of  nets,  with  meshes  f  of  an  inch 
square. 

(d)  At  the  approach  of  each  moulting,  the  worms  raise  and  toss  about  their 
heads,  and  their  appetite  diminishes;  it  is  not  necessary  then  to  spread 
leaves,  except  on  those  which  have  not  ceased  eating  ;  and  when  they  are 
all  at  rest,  the  feeding  may  be  stopped  entirely. 

(ej  After  moulting,  it  is  necessary  to  increase  gradually  the  quantity  of 
nourishment,  in  proportion  to  -the  increased  appetite  of  the  worms. 

(/)  During  the  fourth  age,  the  leaves  are  to  be  cut,  but  not  as  fine  as 
before. 

At  the  fifth  age,  cease  cutting  the  leaves. 

he  worms  are  known  to  be  preparing  to  spin  their  cocoons  by  the  fol- 
lowing signs:  —  1.  They  discharge  all  the  excremental  matter  contained  in 
their  bodies.  2.  Their  skins,  and  especially  their  feet,  become  transparent, 
and  partake  of  the  color  of  the  cocoon  they  are  to  spin.  3.  They  wander 
about  on  the  leaves  without  eaiing,  and  try  to  climb  upon  every  thing  they 
meet  with,  dragging  after  them  fibres  of  silk. 

(A)  The  number  of  days'  work  does  not  augment  in  proportion  to  the 
number  of  ounces  of  eggs,  because,  for  10  ounces  210  days  are  sufficient, 
and  1,100  days  for  100  ounces. 

(i)  In  1837,  M.  Beauvais  obtained  185  pounds  of  cocoons  from  2,000 
pounds  of  leaves,  not  sorted. 

Each  worm  requires  but  3  days  to  wind  its  cocoon  ;  but  it  is  well  not  to 
take  them  down  until  6  or  8  days,  so  that  the  latest  worms  may  have  72 
hours,  at  least,  to  wind.  The  best-formed  cocoons  ought  to  be  chosen  to 
produce  eggs.  One  pound  of  cocoons  will  produce  an  ounce  of  eggs. 
The  rest  are  placed  on  hurdles  until  the  killing  of  the  chrysalis,  which  ought 
to  be  done  as  soon  as  possible. 

SUMMARY.  The  strongest  indication  of  success  is  afforded,  when  the 
several  changes  taking  place  during  the  existence  of  the  worm,  are  per- 
formed with  the  greatest  possible  uniformity,  as  to  time  ;  and  that  this  indi- 
cation may  be  fulfilled,  it  is  necessary  to  maintain  in  the  cocoonery,  — 

1.  An  elevated  temperature,   sufficiently  moist,   and   uniformly  diffused; 

2.  A  brisk  and  constant  ventilation;    3.  A  feeding,  light,  frequent,  and 
regular  ;  4.  The  greatest  cleanliness  ;  5.  At  all  times  an  active  superin- 
tendence. 


(5-) 
Th 


CHAPTER  XII.— SYSTEM    OF  THE  MISSES  REINA,  OF 
COME,  IN   LOMBARDY. 

Thia  system  has  been  fully  described  by  M.  Puvis ;  and  from  its 

simplicity  and  extraordinary   results,  it  appears  to  be  that,  which, 

above  all  others,  will  be  eminently  adapted  to  our  climate,  and  the 

requirements  of  our  people.     The  estates  of  the  Count  Reina  arc 

36* 


426  APPENDIX. 

situated  about  two  miles  from  Come,  in  Lombardy,  and  the  several 
cocooneries  which  are  established  on  that  estate,  are  nearly  all  su- 
perintended by  his  daughters  in  person  Hence  this  is  called  the 
system  of  the  Misses  Reina. 

When  the  suitable  season  arrives,  the  eggs  of  the  silk-worms  are 
placed  in  small  linen  bags,  between  two  mattresses,  which  are  not 
slept  upon,  which  preserves  them  at  an  equal  temperature ;  and 
each  day,  these  are  visited  for  the  purpose  of  giving  fresh  air.  Thus 
situated,  they  usually  begin  to  hatch  in  eight  or  ten  days.  After 
the  eggs  are  hatched,  the  young  worms  are  emptied  into  baskets 
lined  with  linen,  and  these,  being  removed  to  the  cocoonery,  are 
covered  -with  coarse  canvass,  with  wide  meshes,  or  with  paper 
pierced  with  holes  sufficiently  large  to  allow  a  grain  of  wheat  to  pass 
through.  Young  twigs  of  the  mulberry,  being  placed  over  these, 
are  quickly  covered  with  the  worms.  The  young  worms  should  be 
kept  near  a  stove,  and  a  temperature  of  at  least  77°  of  Fahrenheit 
should  be  maintained  in  the  cocoonery,  which  should  in  all  cases 
be  erected  in  a  dry  and  airy  situation. 

During  the  first  and  second  ages,  the  worms  are  fed  ten  times  a 
day,  with  fresh  leaves  chopped  very  fine ;  sufficient  being  given  to 
cover  the  worms.  During  the  third  and  fourth  ages,  they  are  fed 
but  eight  times  a  day ;  the  leaves  being  cut  coarsely  in  the  third 
age ;  but  in  the  fourth,  the  leaves  are  merely  sorted  or  separated 
from  the  stems  and  fruit.  At  the  first  moulting,  the  worms  usually 
fast  a  day,  and  two  days  at  the  second  moulting,  nearly  three  days 
at  the  third,  and  a  little  longer  at  the  fourth  moulting;  but  a  little 
food  is  usually  given  at  the  beginning  of  each  change,  for  the  sup- 
port of  those  not  sick.  The  space  which  is  allowed  by  them  for  the 
silk-worms  on  the  shelves  or  hurdles  during  the  last  age,  is  652 
English  feet  for  the  ounce  of  eggs,  which  yield  them  75  kilo- 
grammes, or  168  English  pounds,  of  cocoons.  This  is  double  the 
space  which  is  allowed  by  Count  Dandolo,  namely,  209  English  feet, 
or  170  worms  to  the  square  foot,  of  the  ounce  containing  31 ,200,  which 
produce,  with  him,  121  pounds  of  cocoons  French,  or  135  pounds 
English.  Yet  the  silk-worms  may  be  congregated  more  or  less 
compactly,  according  to  the  more  or  less  perfect  system  of  ven- 
tilation. 

The  temperature  of  the  cocoonery,  which  is  at  first  77°,  is  reduced 
gradually  to  73°  in  the  third  moulting.  At  this  time  they  partially 
open  the  ventilating  holes  during  the  warmest  part  of  the  day,  and, 

K'ovided  the  weather  is  warm  enough,  no  fire  is  made  in  the  stove, 
uring  the  fourth  age,  all  the  ventilators  are  opened,  and  at  the 
fourth  moulting  the  windows  are  kept,  at  least,  half  open.  In  the 
fifth  age,  and  especially  when  the  worms  begin  their  cocoons,  all 
the  ventilators  and  windows  are  left  open  night  and  day,  for  the  ad- 
mission ofpure  air,  be  the  weather  whatever  it  may.  And  should  there 
not  be  sufficient  space  to  allow  the  air  freely  to  circulate,  a  part  of 
the  worms  are  removed  to  other  apartments ;  a  perfect  system  of 
ventilation,  a  pure  atmosphere,  and  sufficient  space,  being  indis- 
pensable, especially  during  the  fifth  and  last  age,  when,  from  the 
masses  of  food  and  of  litter,  and  the  copious  transpiration  from  the 
bodies  of  the  insects,  noxious  or  pestilential  exhalations  particularly 
abound.  These  must  be  dispelled  :  neither  can  vast  numbers  of  silk 
worms  be  congregated  with  perfect  impunity  by  any  other  mode. 


RESOURCES    OF    AMERICA,    SILK,    ETC.  427 

By  this  system,  the  Misses  Reina  obtain  crops  which  average  75 
kilogrammes  of  cocoons  (16d  pounds)  to  the  ounce  of  eggs;  and, 
what  renders  this  result  still  more  extraordinary,  with  a  consump- 
tion of  only  ten  pounds  of  leaves  to  one  pound  of  cocoons ;  this  suc- 
cess being  rendered  the  more  remarkable,  from  the  circumstance, 
that  it  extends  alike  through  all  the  colonies  of  the  estate  of  Count 
Reina,  and  the  result  having  been  equally  as  great  during  every  year 
for  many  years  past,  including  all  seasons,  both  good  and  bad. 

Silk  is,  without  doubt,  destined,  ere  long,  to  become  one  of  our 
greatest  resources  of  national  wealth,  as  it  is  also,  at  this  day,  in 
France  and  in  Italy.  It  is  believed  that  few  additional  improve- 
ments are  now  wanting  to  cause  the  scale,  in  the  silk  culture,  favor- 
ably to  preponderate,  and  even  to  out-rival  that  of  cotton.  What  was 
cotton  before  the  invention  of  the  Cotton  Gin  ?  Nothing.  What  is 
it  now  ?  Wonderful  to  relate. 

In  America,  the  culture  of  silk  is  progressing  rapidly,  and  is  fast  be- 
coming established  on  a  sure  and  lasting  foundation.  At  many  of  the 
establishments  since  early  in  1841,  the  silk-worms  are  fed  and  man- 
aged on  the  system  of  Edmund  Morris,  Esq.,  of  Burlington,  New  Jer- 
sey, and  with  a  success  the  most  perfect  and  extraordinary.  Mr. 
Morris  is  a  gentleman  extensively  known  for  his  practical  knowledge 
and  writings  on  silk.  In  some  particulars,  his  system  resembles  that 
which  is  practised  so  successfully  in  the  vicinity  of  Constantinople,  as 
already  described  by  Miss  Pardoe  and  Commodore  Porter ;  his  being 
a  very  high  improvement  on  that  system.  It  dispenses  with  all  trouble 
in  cleansing,  and  makes  a  saving  of  full  half  the  expense  of  feeding  by 
other  modes,  while  the  silk-worms  by  this  system  are  exempt  from 
disease.  Parts  of  this  system  are  secured  to  Mr.  Morris  by  patent,  and 
these  rights  are  disposed  of  by  him,  either  to  individuals,  or  to  coun- 
ties, or  to  states,  at  exceedingly  low  rates  ;  and  every  necessary  in- 
formation is  furnished  by  him  gratuitously.  By  this  system,  the  silk- 
worms are  fed  on  the  fresh  twigs  of  the  mulberry  almost  exclu- 
sively ;  by  these  also,  they  are  readily  removed  in  vast  numbers.  In 
the  last  age,  they  are  fed  exclusively  on  the  feeding  frames,  which 
are  of  very  simple  construction,  being  formed  of  a  single  layer  of 
straw,  which  is  thinly  secured  to  its  place.  These  slide  in  grooves 
formed  in  upright  stanchions.  From  these  feeding  frames  the  silk- 
worms rise  at  the  suitable  time,  and  form  their  cocoons  on  the  under 
side  of  other  frames,  similarly  formed  of  straw,  and  placed  over  a 
foot  above.  These  last,  being  covered  with  sized  paper,  serve  also 
the  double  purpose  of  roofs  ;  they  defend  from  the  continual  fallings 
from  other  feeding  frames,  which  are  placed  but  a  few  inches  above 


INSECTS. 

(See  also  INSECTS,  p.  49.) 

PYROLIGXEOUS  ACID  is  not  only  destructive  to  insects, but  protects 
the  bodies  of  trees,  to  which  it  is  applied,  even  from  their  approach. 
CAMPHOR  is  powerfully  repulsive,  from  its  strong  odor. 
BITTER  ALOES.       Plants,  according  to  Mrs.  Tredgold,  are  com- 


428  APPENDIX. 

pletely  protected  against  insects,  by  washing  them  in  an  infusion  of 
bitter  aloes,  which  does  not  in  the  least  injure  the  plants ;  and  the 
effects  of  a  single  application  are  stated  to  be  lasting. 

FLAME  FIRES.  Samuel  Preston,  of  Stockport,  Pa.,  has  success- 
fully destroyed  insects  in  his  garden  and  melon  grounds,  by  Same 
fires  of  shavings,  at  night;  the  giddy  insects  rush  into  the  fire  from 
all  quarters.  He  is  satisfied  that  one  shilling's  worth  of  labor  in  an 
evening  will  secure  a  garden  from  their  depredations,  if  not  in  time 
exterminate  them.  Fuel  suitable  may  consist  of  the  mowings  of 
brush  pastures  or  road-sides. 

FLAMBEAUX.  Dr.  Harris  recommends,  as  effectual,  to  wind  round 
the  end  of  a  stick,  about  a  foot  and  a  half  long,  old  rags  and  swin- 
gling tow,  dipped  in  tar  or  melted  brimstone ;  let  this  be  stuck  in  the 
ground  and  set  on  fire  ;  it  will  burn  a  considerable  time,  and  prove 
the  funeral  pyre  of  myriads.  Staves  of  tar  barrels  might  probably 
answer  as  well. 

-  Certain  trees  and  plants  are  peculiarly  offensive  to  insects  gen- 
erally. Such  are  the  Virginia  Cedar,  the  Pennyroyal,  and  some 
others  ;  and  these  being  planted  -very  near,  or  in  contact  with,  the 
peach  tree,  and  other  plants  which  are  obnoxious  to  their  approach, 
have  proved,  in  certain  cases,  effectually  repulsive  from  their  pow- 
erful odor. 

Several  other  species  of  plants  there  are,  besides  the  Red  cedar, 
which,  planted  at  the  roots  of  the  peach,  and  of  other  trees,  which 
are  liable  to  the  attacks  of  destructive  insects,  may  also  prove  equally 
repulsive  from  their  powerful  odor.  Such  are  the  tansy,  and  the 
Artemasia  or  Southern  wood,  both  of  which  are  perennial,  and  of 
the  easiest  culture ;  the  first  being  raised  by  division  of  roots,  the 
last  by  cuttings. 

Forests  and  rivers  serve,  in  a  certain  degree,  to  insulate,  or  to  ob- 
struct the  march  of  the  canker  worms,  of  the  curculiones,  &c.  Thus 
it  is,  also,  that  in  many  places  which  are  partially  surrounded  by  the 
sea.  the  destructive  insects  are  not  known. 

Lastly,  birds,  of  many  kinds,  are  the  natural  foes  of  insects,  from 
the  multitudes  which  they  devour  as  their  principal  food.  Such 
are  the  crows  or  rooks,  the  blackbird,  the  robin,  &c. ;  and  wherever 
bounties  have  been  mercilessly  offered  for  their  destruction,  the  in- 
sect tribes  have  multiplied  beyond  all  bounds,  and  gained  the  pre- 
ponderancy,  and  those  countries  have,  in  consequence,  and  invaria- 
bly, been  visited  with  a  curse.  It  has  been  computed  that  every 
crow  or  rook  will  consume  a  pound  of  worms  and  other  insects  in 
each  week,  during  the  whole  season  —  a  vast  number,  which,  other- 
wise, would  have  become  the  parents  of  millions.  The  black- 
bird and  the  robin,  together  with  their  young,  devour  also  a  propor- 
tionate number.  Incredible  numbers  of  the  butterflies  or  moths,  the 
parents  of  the  unnumbered  millions  of  the  caterpillars  and  canker 
worms,  are  destroyed  also  by  the  martin,  and  others  of  their  tribe, 
which  seize  their  prey  on  the  wing. 

In  1841,  a  premium  was  granted  by  the  Massachusetts  Horticul- 
tural Society  to  Mr.  David  Haggerston,  for  his  discovery  of  an 
effectual  remedy  for  the  destruction  of  the  rose-bug,  and  most  other 
pernicious  insects,  which  sometimes  infest  shrubs,  and  plants,  and 
trees  of  the  smaller  size.  The  compound  is  composed  of  two  pounds 
of  train-oil  soap,  dissolved  in  fifteen  gallons  of  water  ;  the  compo- 
sition to  be  showered  upon  the  trees  or  plants  with  a  Willis  syringe. 


FENCES    AND    HEDGES.  429 


OF  FENCES   AND  HEDGES. 

Mention  has  already  been  made  of  the  Ha  !  ha  !  which  is  a  wall 
constructed  in  the  bottom  of  a  dry  ditch,  and  effectually  concealed 
from  the  view  on  the  interior  side,  or  the  side  most  exposed  to  view, 
by  a  lowly-graduated  embankment  to  the  top  of  the  wall ;  this 
embankment  being  formed  of  the  earth  which  was  taken  from  the 
ditch,  which  is  all  thrown  out  on  that  side,  and  smoothly  spread. 
In  all  those  situations  where  division  fences  of  any  other  kind 
would  but  intercept  or  destroy  the  unity  and  beauty  of  the  prospect, 
such  an  invisible  division  wall  is  admirable. 

A  beautiful  hedge  may  be  quickly  formed  of  the  Larch ;  and  those 
formed  either  of  the  Prim  or  of  the  Arbor-vitse,  or  Red  cedar,  are 
eminently  beautiful ;  and  particularly  the  last  named,  when,  pruned 
in  pyramidal  form,  they  become  remarkably  compact  and  impervi- 
ous. These  are  the  plants  which  no  insect  or  animal  will  de- 
vour. As  to  the  English  hawthorn  and  the  Washington  thorn, 
they  are  both  obnoxious  to  the  destructive  attacks  of  the  borer,  and 
cannot  therefore  be  recommended.  The  following  plants  form 
beautiful  live  fences,  all  being  armed  with  thorns :  The  Three- 
Thorned  Acacia,  when  properly  trained;  it  is  armed  with  triple 
thorns  a  foot  long.  The  Shepardia  is  beautiful  in  the  leaf,  or 
when  covered  with  its  crimson  berries.  The  Osage  orange  has  a 
beautiful  leaf,  and  a  very  strong  thorn  or  spine,  and  makes  the  finest 
hedge  in  the  world.  It  is  a  new  species  of  Morus  or  Mulberry,  and 
so  classed  by  naturalists.  It  endures  the  winters  well,  on  hills  and 
elevated  situations  near  Boston,  but  is  sometimes  liable  to  be  injured 
in  its  tops  by  the  winter,  in  low  grounds  and  valleys.  The  Prickly  or 
Thorny  ash  (Zanthoxylum  fraxineum)  has  a  good  thorn  :  both  this 
and  the  Buckthorn  (Ramnus  r.atharticus)  are  of  the  most  hardy  char- 
acter, will  grow  well  on  any  soil,  and  no  animal  or  insect  can  en- 
dure them.  The  thorns  of  the  latter,  as  also  those  of  the  Shepardia, 
like  those  of  the  Pear  tree,  grow  only  at  the  extremity  of  the 
branches.  The  Buckthorn  is  deservedly  a  popular  plant  near 
Boston.  Lastly,  the  Cockspur  thorn  (Crus  galli)  is  of  rapid 
growth,  has  a  beautiful  leaf,  and  a  strong  thorn  or  spine,  and  is  very 
hardy.  John  Prince,  Esq.,  of  Roxbury,  who  has  tried  this  plant  as 
a  hedge  for  more  than  twenty  years,  is  persuaded  that  no  borer  will 
ever  annoy  it,  and  that  it  is  the  best  of  all  thorns. 

The  hedge  should  be  set  out  in  the  spring.  In  the  autumn  pre- 
vious, the  ground  should  be  dug  on  the  intended  line,  at  least 
eighteen  inches  deep,  and  the  yellow  subsoil  cast  out  to  this  depth, 
and  the  trench  filled  with  rich  soil  intermixed  with  good  compost. 
The  young  plants,  which  should  have  been  transplanted  in  the  pre- 
vious year,  are  now  to  be  sized,  and  reset  in  a  single  line,  at  the 
distance  of  nine  inches  asunder,  and  the  ground  kept  in  high  culti- 
vation for  a  few  years.  The  next  spring,  cut  down  the  deciduous 
thorns  to  within  four  inches  of  the  ground,  when  two  or  three 
branches  will  start  up  with  renewed  vigor,  growing  several  feet 
during  that  summer.  But  evergreen  trees  must  never  be  thus  cut 
down.  In  the  spring  following,  if  any  of  the  plants  have  discovered 
a  disposition  to  outgrow  all  others,  let  such,  and  such  only,  be  again 


430  APPENDIX. 

cut  down,  as  before.  The  hedge  should  be  pruned  once  a  year  only  ; 
and  the  only  suitable  time  for  pruning  deciduous  plants  is  as  soon 
as  the  buds  have  swollen  in  spring ;  and  as  for  evergreens,  as  soon 
as  vegetation  has  fairly  commenced.  In  pruning,  use  no  shears, 
but  only  a  sharp  bill  attached  to  a  long  handle,  striking  upwards, 
and  giving  to  the  hedge  its  desired  form,  exclusively  by  the  eye ; 
lowering  the  top  a  little  at  each  annual  pruning,  and  endeavoring 
to  give  to  the  hedge  the  form  of  a  very  steep  roof,  which  form  is 
ever  to  be  preserved.  Thus  trained  in  the  form  of  the  quenouille, 
or  distaff,  as  the  hedge  increases  in  height,  so  also  it  increases  in 
breadth,  all  the  branches  experiencing  in  an  equal  degree  the  bene- 
fit of  the  sun  and  air,  the  falling  rains  and  the  dews  ;  it  retains  forever 
all  its  branches  quite  to  the  ground,  standing  impervious,  like  a 
pyramid  on  its  base.  Yet  this  is  not  the  case  where  the  sides  of  the 
hedge  are  pruned  vertically ;  as,  in  this  last  case,  the  upper  limbs, 
receiving,  as  they  must,  the  chief  and  almost  exclusive  benefit  of  the 
sun  and  air,  and  falling  rains  and  dews,  they  become  the  superior, 
and  the  lower  limbs  inevitably  perish. 


DEEP  TILLAGE. 

Owing  to  our  remarkably  transparent  atmosphere,  the  sun,  in  our 
latitude,  from  its  exalted  elevation  during  summer,  shines  with  pe- 
culiar brightness  and  intense  heat ;  and  droughts,  which  often  and 
suddenly  penetrate  far  below  the  limits  of  all  ordinary  cultivation, 
are  of  frequent  occurrence.  At  such  times,  the  trees  and  plants 
cease  to  grow,  or  become  scorched  with  withering  heat,  and  a  pause 
in  vegetation  ensues,  the  best  part  of  the  summer  being  lost.  The  ob- 
vious and  easy  preventive  remedy  is  deep  tillage ;  or  the  earth  must 
be  loosened  to  the  depth  of  at  least  eighteen  or  twenty  inches,  with 
the  subsoil  plough,  and  the  operation  repeated  at  intervals  of  three  or 
four  years,  until  the  whole  earth  to  this  depth  becomes  of  the  same 
uniform  fertility.  The  subsoil  plough  is  of  Scotch  invention.  It  is 
formed  of  great  strength,  and  chiefly  of  iron,  without  the  mould- 
board,  and  with  a  wing  on  each  side.  It  is  drawn  usually  by  four 
oxen  or  horses,  and  follows  in  the  bottom  of  a  deep  furrow,  formed 
with  the  common  plough.  The  subsoil  plough  serves  admirably  to 
stir  and  to  loosen  the  subsoil  to  this  extraordinary  depth,  without  re- 
moving it  from  its  place,  or  bringing  the  sterile  earth  to  the  surface. 
Thus  broken  or  pulverized,  the  rains  and  the  dews  sink  down, 
being  readily  absorbed,  together  with  a  due  proportion  of  the  richest 
juices  of  the  manure ;  and  the  roots  of  trees  and  of  plants  now 
strike  root  downwards,  deep  into  the  soil,  below  the  influence  of  all 
but  very  extraordinary  droughts  ;  where,  finding  permanent  re- 
sources of  nourishment,  their  growth  continues  uninterrupted  and 
perpetual  during  the  whole  season. 


GLOSSARY. 


1.  Acuminate.     Ending  obtusely,  with  a  prolonged,  sharp  point. 

2.  Alburnum.     Sap-wood  ;  the  white,  soft,  exterior  layers  of  wood. 

3.  Anther.     That  portion  of  the  stamen  containing  the  pollen. 

4.  Aromatic.     Fragrant ;  spicy. 

5.  Astringent.     Contracting. 

6.  Axil.     The  angle  on  the  upper  side  between  the  leaf  and  stem. 

7.  Axillary.     Growing  from  the  axils. 

8.  Berry.    A  pulpy  fruit  enclosing  seeds  having  no  capsules. 

9.  Calcareous.     Containing  lime. 

10.  Calyx.     The  outer  covering  of  the  corolla. 

11.  Cambyum.    The  concentrated  sap  or  viscid  substance  which 

lies  between  the  bark  and  wood. 

12.  Capsule.     A  hollow  seed-vessel,  which  opens  when  dry. 

13.  Catkins.     Flowers  in  tufts,  arranged  on  a  slender  or  flexible 

thread. 

14.  Cordate,  or  Cordiform.     Heart-shaped. 

15.  Coriaceous.     Resembling  leather  or  parchment. 

16.  Corolla.    The  crown,  which  encloses  the  stamens. 

17.  Corymbs.     Flowers  having  a  flat  summit,  which  is  formed  of 

numerous  flower-stalks,  which  arise  on  a  common  stem,  from 
different  heights. 

18.  Crenate.     See  SerruUite. 

19.  Deciduous.     Not  evergreen ;  trees  whose  leaves  fall  in  autumn 

are  termed  deciduous. 

20.  Dentate.     Toothed  ;  edged  with  large,  sharp  points. 

21.  Denticulate.     Minutely  dentate. 

22.  Drupe.     A  fleshy  fruit  enclosing  a  stone. 

23.  Genus.     [The  singular  of  genera.]     A  family  of  plants  which 

agree  in  flower  and  fruit. 

24.  Glands.     Small  heads,  or  inflated  bodies,  which  appear  in  dif- 

ferent parts  of  plants  or  leaves. 

25.  Glaucous.     Of  a  sea-green  color. 

26.  Globose.     Round  or  spherical. 

27.  Herbaceous.     Not  ligneous,  or  woody. 

28.  Imbricate.     Overlaying  like  scales,  or  the  slating  of  a  roof. 

29.  Lanceolate.     Spear-shaped  ;  both  ends  very  acutely  pointed. 

30.  Leaflet.     A  part  or  small  leaf  of  the  compound  or  pinnate  leaf. 

31.  Liber.    The  inner  layer  of  bark,  which  lies  next  the  wood.    The 

ancients  wrote  upon  and  formed  their  books  of  this  substance; 
—  hence  the  name. 


432  GLOSSARY. 

32.  Ligneous.     Woody. 

33.  Lobe.    A  large  division  of  a  leaf 

34.  Serves.     Parallel  veins. 

35.  Obovate.     Egg-shaped,  with  the  smallest  end  towards  the  stalk. 

36.  Oral  acuminate.    Round  at  one  end,  pointed  at  the  other. 

37.  Ovate.     Egg-shaped. 

38.  Palmated.    In  the  form  of  a  hand  with  the  fingers  spread. 

39.  Panicle.    A  loose,  irregular  flower,  subdivided  into  branches. 

40.  Peduncle.     The  stem,  which  supports  the  flower  and  fruit. 

41.  Pericarp.     See  Capsule. 

42.  Petal.     The  leaf  of  which  flowers  are  composed. 

43.  Petiole.     The  footstalk,  which  supports  the  leaf. 

44.  Pinnate.     Having  two  rows  of  leaflets  arranged  on  a  common 

petiole. 

45.  Pollen.     The  dust  contained  in  the  anthers. 


46.    Pome.    A  pulpy  fruit  containing  a  pericarp  or  capsule. 

Hairy, 
48.    Raceme.     Long  clusters. 


47.    Pubescent.     Hairy,  or  downy. 


49.  Reniform.     Oblong,  oval,  or  lengthened. 

50.  Rugose.     Wrinkled. 

51.  Serrate.     Notched  in  a  manner  resembling  the  teeth  of  a  saw. 

52.  Serrulate,  or  Crenate.     Minutely  serrate. 

53.  Sessile.     Attached  to  the  stem  without  footstalks. 

54.  Species.     The  last  or  lowest  division. 

55.  Spine.     A.  thorn  growing  from  the  wood.     Prickles  grow  freely 

from  the  bark. 

56.  Stamen.    The  outer  circle  of  the  slender  filaments  which  rise 

around  the  centre  of  a  blossom  or  flower. 

57.  Stigma.     The  summit  of  the  pistil. 

58.  Stipule.     Leafy  appendages  at  the  base  of  the  leaves  or  petioles. 

59.  Suture.     A  groove,  or  channel. 

60.  Tendrils.     The  twining  appendages  of  vines,  by  which  they 

attach  themselves  to  supporters. 

61.  Truncated.     Having  a  square  termination. 

62.  Umbel.     Flowers   having  a    convex    summit,  with  numerous 

flower-stalks  of   equal    length   diverging  from   a    common 
centre. 

63.  Variety.    A  subdivision  of  a  species,  or  the  lowest  division. 


INDEX. 


Page. 
Agricultural    ivesources  of 
America,  (Appendix)  .  .  .  .401 

ALMOND. 
Its  History  and  Uses  210 
Great  Double  Flowering.  .  .211 
Dwarf  Double  Flowering.  ..211 
Other  varieties  210 

Page. 
Blenheim  Orange  72 
*Blue  Pearmain                           f9- 

9] 

*Boxford  

til 

*Brabant  Bellflower  

(it 

88 

gg 

Calville  Rouge  de  Micoud  .  . 

.«6 

'  1 

APPLE. 
Its  Description  and  History.  58 
Its  Uses  58 

"1 

Chandler 

7-> 

"Chinese  Double  Flowering. 

.d> 
73 

To  gather  and  preserve.  .59,106 
Cultivation    &c                         99 

<>1 

Cornish  Gilliflower  . 

oi 

Of  Pruning                             101 

Cos  Apple 

7-> 

Insects,  &c.  which  annoy..  102 
Cider                                        108 

Court  of  Wyck  

u 

71 

Climate  of  the  Apple,58,81,85,97 

Varieties,     American,    and     of 
Foreign    Origin,    adapted    to 
our  Climate,  of  the   1st  and 
2d    Classes. 

ir> 

Curtis  

^1 

*Danvers  Winter  Sweet  

.73 

«S 

73 

Downton  Golden  Pippin  .  .  . 
Drap  d'Or  
Duchess  of  Oldenburg  
Dutch  Codlin 

.88 

.65 
.05 
33 

American  Golden  Pippin  70 
American  Nonpareil  64 
*American  Summer  Pearmain  61 

93 

"Baldwin  71 

*Early  Sweet  Bough  

<;i 

*Early   Harvest     .         ... 

fit 

Barcelona  Pearmain  90 
Beachemwell  Seedling  90 
*Beauty  of  the  West         71 

Early  Red  Juneating  
Easter  or  Pasque  Apple.  .  .  . 

.63 
.98 
65 

Beau                                     ..  61 

Fall  Pippin 

ID; 

Belle  des  Quermes  87 
Belle  du  Havre  90 

*Fameuse  

.(it; 
99 

*Bellflower                                  71 

<)•> 

'i-> 

*Benoni  61 

Beverly's  Red                           84 

Foxley  

Franklin  Golden  Pippin  
Gardner  Sweeting  

.n»; 
.88 

.73 

Black  Coal  72 
37 

434 


INDEX. 


Gloucester  White  

Page. 

...84 

P 
"Ortley  

ige. 

.78 
89 
M 
.78 

78 
71) 

89 

71) 
89 

(id 
M 

"Golden  Ball 

74 

...92 
...73 
...66 

Pear   Rennet  
Peck's  Pleasant  

Pearmain  
Russet  .  .  .  

*Pennock's  Red  Winter.  .  .  .  . 

68 

..88 

66 

Pine  Apple  Russet  
Priestley  
Prince's  Table  Apple  
*Pomme  Royal,  or  Dyer  

Green  Newtown  Pippin  . 

...74 
...92 

74 

88 

Hagloe  Crab 

...96 

Hampshire  Greening.  .  .  . 

...74 

82 

*Porter 

62 

7!) 

'7'?) 
e-i 

Hartford  Sweeting  

...75 

Herefordshire  Pearmain  .  . 

...75 
93 

...75 

Pryor's  Red  

84 

"Ramsdel's     Red    Pumpkin 
Sweet  

79 

...67 

Jerusalem  ,  

...93 
...75 

85 

Red  Astracan  

63 

*Kenrick's  Red  Autumn.  . 
"Kilham  Hill 

...67 
67 

Autumn  Calville  

.66 

t'.'.i 

King  of  Pippins  
Kirk's  Golden  Reinette.. 

...89 
...89 
76 

and  Green  Sweeting.. 
*  Quarrendon  
Red  Seek-no-  further  

,«8 

!so 
"1 

Large  Yellow  Summer.. 

...62 

77 

''4 

La  Violette 

95 

Princesse  Noble  .  . 

.90 

95 

76 

84 

"Rhode  Island  Greening  

.7!) 

So 

Lyman's  Pumpkin  Sweet 
*Lyscom  

...67 
...67 
76 

*Roxbury  Russet  

,89 

BQ 

^Maiden's  Blush 

62 

63 

93 

63 

M         " 

76 

69 

.   .93 

Scalloped  Gilliflower  

.  i-O 
"4 

93 

'  0 

76 

69 

67 

Siberian  Bitter  Sweet..  .     ; 

96 

M       t           P 

77 

H3 

M           '     V         "t 

78 

yellow 

78 

96 

68 

63 

-M 

*Spice  Sweet 

Norfolk   Beaufin.  93 
"Orange,  or  Golden  Sweeting.  68 

Stroat  ,  

Striped  June  Apple  

.('9 
.88 

435 


Page. 

Summer  Rose 63 

•Superb  Sweet 69 

Swaar 80 

Sweeney  Nonpareil 95 

Sweet  Russet 70 

Sy kehouse   Apple 95 

Taliafero 82 

Virginia  Crab 83 

Greening 85 

Waxen  Apple 85 

White  Spitzenberg 81 

"Williams  Apple 63 

"Wine  Apple 81 

•Winter  Sweeting 81 

White  Calville 81 

Wycken  Pippin 90 

"Yellow  Ingestrie 70 

Newtown  Pippin.  ...82 

"York  Russeting 70 

Varieties  of  the  3d  Class,  of  high 

reputation  in  England. 
These  deserve  trial   in    Canada 

and   the  northernmost  States, 

and  Oregon. 

White  Astracan 97 

Also,  56  others,   of   celebrated 

kinds,  noted  at  pp.  98  and  99. 

APRICOT. 

Its  History  and  Uses 212 

Cultivation 216 

VARIETIES. 

Alberge 213 

Algiers 213 

Angoumois 213 

"Brussels 213 

"Cruft's  Late  Apricot 213 

Early   Masculine 213 

Gros  Musch 214 

Hemskirke 214 

"Large  Early 214 

"Moorpark 214 

Musch  Musch 214 

Orange 214 

"Peach  Apricot 215 

Portugal 215 

Provence 215 

Roman 215 

Royal 215 

"Royal  Persian 215 

Turkey 215 

"White  Apricot 215 


Page. 
BERBERRY. 

Its  History  and  Uses 312 

Chinese 312 

Holly- Leaved 1312 

Other  Varieties 312 

BLACKBERRY. 

Its  Uses,  <fcc 313 

Bush  Blackberry 313 

White  Bush  Bramble 313 

Trailing  Blackberry. . ....  .313 

Double  Flowering  Bramble. 313 

Bending  limbs,  causes  fruitful- 
ness,  44, 49, 173, 205, 280, 327 


Canker  Worm. 


.102 


CHERRY. 

Its  History  and  Uses 231 

Its  Cultivation,  &c 241 

Classification 232 

Amber  Cherry 234 

"Manning's  Early  While  H.  234 

*Bigarreau  de  Mai 234 

"Arch  Duke 238 

Belle  de  Choisy 238 

Belle  et  Magnifique 239 

Bigarreau  de  Rocmont 234 

» ,  New  Large  Black  235 

Black  Bigarreau  of  Savoy  .  .235 

» ,  Napoleon 235 

,  White,  or  Graffion  235 

"Black  Eagle 235 

* Heart 236 

"Manning's  Black  Bigarreau  23G 

* Tartarean 236 

Bowyer's  Early  Heart 234 

Colong  Cherry 241 

Double  Flowering,  Large ..240 

,  Small  .  .240 

Double  Flowering  Serrulate  240 
"Davenport's  Early  Black,  .  .233 

"Downer  Cherry 236 

Downton 236 

"Early  Purple   Griotte 239 

Elton 237 

Florence 237 

German  Duke 239 

"Gridley 237 

Herefordshire  Black 237 

•Knight's  Early  Black 233 

"May  Duke ...239 

Red  Russian  Cherry  337 


436 


INDEX. 


Page. 

Montmorency 239 

Morello ....239 

Tlumstone  Morello 239 

Rivers's  Early  Amber  Heart  234 

*Spaihawk's  Red  Honey  Cher- 

ry ....237 

Tobacco  Leaf 240 

Virginia  Cherry 240 

Waterloo...... 238 

Weeping  Cherry. 241 

*  White  Tartarean , .  238 

Chestnut 320 

Chinquapin 320 

Cider 108 

Climate 16,  58,  85,  97 

CRANBERRY. 

Its  Uses  and  Cultivation... 313 

Cranberry  Viburnum 314 

Cross  Fertilization 32 

Curculio 53 

CURRANT. 

Its  History  and  Uses 286 

Cultivation  and  Pruning.  ..288 
"Black  English 287 

Naples 287 

"Large  Red 287 

• —  White 287 

Other  varieties  described. .  .287 

Cuttings 37 

Debarking,  its  Effects 43 

Decortication,  or   Girdling  42, 
206,274 

Dwarfing 46,  202 

Elder 315 

Fences  and  Hedges 21,  428 

Filbert 321 

Fruits,  their  Utility 23 

,  Old,  their  Decline... 25 


Page. 

Fruits,  New,  Modes  by  which 
they  are  produced 25 

Fruitfulness,  how  induced  41  to 
50, 171 , 206, 274, 279, 281 , 327, 


Gardens,     Landscape,    or 
Modern 21 

GOOSEBERRY. 

Its  History  and  Uses 288 

Varieties  described. . .  .289,  292 
Its  Cultivation,  Pruning,  &C.292 

Grafting 39 

Grafting  the  Vine 283 

GRAPE  VINE. 

Its  History  and  Uses 243 

To  preserve  Grapes 244 

Wine  of  Grapes 245,  281 

Cultivation,  Soil,  &c 262 

Mode  of  training  in  France.  2G4 

atThomery  265 

Training  on  inclined  Planes 
and  on  Rocks 277 

Vinery  of  Mr.  Wilmot 284 

of  Nich.  Biddle,  Esq.  285 

Maladies 283 

FOREIGN    VARIETIES. 

Alicant 250 

Aleppo 257 

*Black  Cape 250 

Damascus 250 

* Hamburg 251 

* ,    Wilmot's 

New 253 

Lombardy 251 

* Prince 251 

Raisin 251 

St.  Peter's 251 

Burgundy,  Miller's 252 

"Chasselas,  White 246 

» , Golden 247 

Black 247 

Musk 247 

Red 247 

Variegated 248 

*Constantia .252 


437 


Page 
Early  White  Muscadine...  25< 

Page. 
MELON. 
Muskmelon,  20  varieties  .  .  .  308 
Watermelon,  varieties  311 
Its  Uses  311 

Frankenthal     .    ...               252 

Frontignac,  Black  248 

*  White...           249 

Cultivation  311 

Mountain  Ash,  Uses,  &C...316 

MULBERRY. 
Description  and  Uses  242 
Black  Mulberry                      242 

Gros  Guillaume                     252 

Gros  Maroc  253 
Langford's  Incomparable.  .  .253 
Malmsey  Muscadine  255 
Muscat,  Red,  of  Alexandria.  249 
*..       _.    White   of    do          ^49 

Red  Mulberry                          242 

Cultivation  243 

For  other  varieties  of  Mulberries 
and  their  uses,  see  APPENDIX. 
410. 

NECTARINE. 
Its  History  and  Uses.          .   206 

Pitmaston  White  Cluster.  .  .255 
Foonah                       .             253 

Raisin  de  Carmes                   254 

Red   Hamburg  254 

•Seedling  of  Bloom  Raisin..  253 

Cultivation  209 

•Sweet  Water,   New   Grove 
End                                      255 

FREESTONE    NECTARINES. 

Aromatic  206 

•Early  Violet  207 

Tokay                                        256 

Elruge  207 

Verdal  .                                     256 

Fairchild's  Early  207 

•Lewis  207 

St   Peter's       .  .    .  .  257 

•Perkins's  Seedling  207 
Pitmaston  Orange                   207 

AMERICAN    VARIETIES. 

Alexander  257 

•Scarlet  208 
Temple's                                 208 

Bland  257 
"Catawba  258 

White,  or  Flanders  208 

Elsmburg  258 
Isabella                                      258 

Violette  Cerise  208 

Luffborough                           259 

•Golden  208 

"Norton's  Virginia  Seedling.  259 
*Prince  Edward,Cunningham260 
Prince  Edward,  Woodson..261 

Grosse  Violette  208 

Italian              208 

Red  Roman  209 

Scarlet  Newington  209 

Worthino'ton                            262 

Tawny  Newington  209 

Vcrmash                                     209 

Violet  Musk  209 

Hedges  and  Fences         .  .  .  428 

NUTS. 
English  or  Madeira  Walnut.  31  7 
Its  Uses  318 

Insects  52  to  57,102,  178,  315,427 
Introduction                              13 

Black  Walnut,  its  Uses,  &c.  318 
Butternut,  its  Uses,  &c.  .  .  .319 
Chestnut,  its  Uses,  &c  320 

Layers                                       37 

Lime  Plant  308 

Shawbark,  its  Uses,  &c  321 
Pacane  Nut  321 

Medlar,  varieties,  &c  316 
37* 

Filbert,  its  Uses    &c          .  321 

438 


Page. 
Varieties,  Cultivation,  &c.  .  .322 

Paving  causes  Productive- 
ness                                     279 

Page 

"Nivette  190 

"Oldmixon            188 

"Orange  Peach                         188 

PEACH. 

Its  History  and  Uses            177 

"President  188 

"Red  Magdalen  188 

Wine  of  Peach                         179 

Red  Nufmeg  182 

"Robinson  Crusoe,  Late  .  .  .  .192 
"Sargent                       188 

Cultivation  201 

Insects  which  annoy.  ...  ..202 
Pruning                                   204 

"Smock  Free             193 

An  extensive  Peach  Orchard  204 
Classification  .           1  80 

"Snow  Peach  189 

"Teton  de  Venus           194 

FREESTONE    PEACHES. 

*Beers's  Late  Red  Rareripe.  .191 
*Bellegarde       185 

"Tice's  Early               ...        .183 

"Walter's  Early                        183 

"Washington  189 

White  Malacatune  190 

*Belle  de  Vitry                      .191 

Yellow  Admirable     .  .           193 

Bonaparte                                  183 

*              Alberge                       185 

Brainard's  Large  Yellow...  189 
Buckingham  Mignonne  186 
*Burgess's  Beauty       .             183 

*  Rarcrfpe                     189 

CLASS  II. 

PAVIES,    OR    CLINGSTONES. 

Blood  Peach                            197 

Cardinale  .'.  194 

China  Flat  Peach  193 

Columbia              .          189 

"Catharine  195 

"Crawford's  Late  Malacatune  191 
Double  Montague       .  .     .185 

"Diana           195 

Early  Newington                   195 

Dwarf  Orleans.T  194 

"Early  Anne              183 

Heath  Clingstone   1  98 

*    •  '•••    Crawford                      184 

"Hyslop's  Clingstone              197 

Purple                           185 

"Lafayette                                   195 

*  Royal  George  184 

*  Red  Rareripe  184 

*  Robinson  Crusoe  184 
Rose  .                 .           183 

"Old  Newington                       196 

Pavie  Admirable        .  .           196 

Emperor  of  Russia  185 

Jaune  196 

*George  Fourth  186 

Magdeleine  197 

"Golden  Rareripe  ....             192 

*            Spanish                         196 

*Grosse  Gallaude  .                   186 

Rodman's  Red                        196 

*Heath  192 

"Washington  Clingstone  196 
"Williamson's                           197 

"Hoffman's  Favorite  187 

Hogg's  Malacatune               190 

CLASS  III. 

Ispahan  193 

"Lafayette  Free                         190 

Double  Flowering  Peach...  198 
Amygdalis  Macrocarpee.  .  .  .198 
Oricntalia             198 

"Malta                                        190 

"Mellish's  Favorite  187 

CLASS  IV. 
Review  of  over  40  other   fine 
Peaches,  partly  new  kinds  199 

*Morris's  White  Rareripe...  187 
Morrisania  Pound  192 

INDEX. 


439 


Page. 
PEARS. 

Page. 
*Catillac  128 

Champe  Riche  d'ltalie  124 
Chaumontelle  123 

Cultivation    &c  171 

Chat  Brusle  125 

Old  Pears                117 

Cher  a  Dame  119 

New  Pears                          .   130 

[Pears  I  have  divided  into  three 
Classes.     1st.  The  Old  Class  ; 
these  include  all  the  descrip- 
tions of  Duhamel  and  of  Ro- 
sier, with  a  few  others  ;  some 
of  which  I  have  described,  and 
some  1  have  only  reviewed.] 

CLASS  OF  OLD  PEARS  117 
Ah  Mon  Dieu  '                      120 

Crassanne                               122 

Crassanne  Panach6                127 

Deux  Tetes       118 

Donville                125 

Double  Fleur          .         ..  125 

Double  Fleur  Panache  ....128 
Doyenne  121 

Doyenne  Gris  122 

Echasserie            123 

Elton                               127 

*Epargne  [Jargonelle]             118 

Ambrette  123 

Epine  d'Ete  120 

Ambrosia                     126 

Epine  d'Hiver  122 

Epine  Rose         119 

Angelique  de  Bordeaux  124 

Fin  Or  d'Ete           .               119 

Fin  Or  de  Septembre  120 
Forelle  127 

Ancrleterre            121 

Aurate                                       118 

Franc-Real  123 

Bcllissime  d'Automne  .....122 
d'Et6                     118 

Fondante  de  Brest                  120 

Green  Chissel                        126 

d'Hivcr                 125 

Green  Pear  of  Yair                127 

Bergamotte  d'Automne.  .  ..121 
Cadcttc               121 

Grise  Bonne         119 

Gros  Blanquette  Ronde  ...126 
Gros  Hativeau             .          .118 

d'Ete                   1°0 

d'Hollande  ....126 
dc  Pacquca         1'21 

Gros  Rousselet   119 

Roucrc                 120 

Hativeau           118 

dc  Soulcra          195 

Holland  Green  127 

Imperiale  a  feuilles  de  Chene  1  26 
"Iron              ,                      129 

Suinse                  121 

Beurree                                      120 

Jalousie                                     121 

Jardin  124 

Bezi  de  Cassoy  122 
Bezi   d'Heri  123 

Jargonelle,  French  119 
Lansac  121 

Livre             .         .                 124 

Bezi  de  la  Motte                    121 

Blanquet  k  Longue-Queue  .118 
Bon  Chretien  d'Auch  128 
Bon  Chretien  d'Espagne...l22 

Madeleine  118 

Mansuette         .  .         122 

Martin  Sec                              123 

Bon  Chretien  d'Ete  Musque  119 
Bon  Chretien  d'Hiver  125 
Bon  Chretien,  Rushmore's.127 
Broca's  Bergamot  127 

Martin  Sire  124 

Merveille  d'Hiver  122 

Messire  Jean                          122 

Muscat  I'Allemand                126 

Cassolette...             119 

Robert..               ...118 

440 


Page. 
119 

Page. 
PEARS  OF  MODERN  ORIGIN..  130 
Alexandra  de  Russie  1  34 

.118 

.127 

134 

125 

131 

119 

D'Ananas  d'Ete 

131 

119 

•  ••      -  Tulip6c 

J20 

Bartlett.       See    Williams 
Bon  Chretien     

.155 

Parfum  d'Aout 

119 

Pastorale 

122 

Belle  Alliance 

135 

Petit  Blanquet  

.118 

1?T 

117 

de  Bruxelles 

.131 

118 

La  Belle  de  Flanders 

135 

Figue  

.120 

ITS 

ci  Gobert           .... 

.126 

ITS 

de  Naples 

125 

Belmont 

136 

d'CEuf 

119 

132 

de    Preter  

.125 

Bergamotte  Pentecote.    See 
Easter  Beurre. 
*Beurre  d'Amanlis  

.136 
136 

127 

Sans   Peau  

.119 

de  Tonneau  125 
"Pound 

,129 
129 

l^fi 

127 

136 

CJ    '        M  H 

118 

.136 
136 

Red  Cheek 

127 

Robine           . 

119 

1?fi 

"Rousselet  Hatif 

119 

157 

,.  d'Hivcr 

128 

P           H 

137 

dc  Rhcims 

119 

1TT 

122 

Dclbcca 

137 

Royal  d'Hiver             . 

124 

Diei  ..^Y.Y.Y.'.y: 

.157 
1TT 

.124 

_..  Dnval 

123 

IfiO 

St  Pere 

.126 
.119 

137 

Salviati  

Fortune  

1^8 

.119 

.158 
1riR 

Sapin 

118 

126 

-  •    -    •  Knox 

137 

S                h*>      O 

127 

138 

Sucre  Vert                    .     . 

127 

.158 
158 

126 

«J           '      V                               " 

128 

158 

126 

138 

Terling 

124 

.138 
138 

124 

V       M 

138 

120 

Witihumb 

159 

Verte  Longue  Panache.. 
Vigne  

.128 
122 

Bezi  de  Louvaine  
Bezy  Vaet  

.138 
150 

124 

138 

Vitrier 

123 

Bleecker's  Meadow  
*Bloodgood  

.139 
131 

Warden 

19Q 

[A  few  other  old  kinds  are  re- 
viewed at  page  130.] 

Bon  Chretien  Fondante.  .  . 
Bmirgmestre.     See  Clion. 

.139 

INDEX. 


441 


Broome  Park  

Page. 
..139 
..139 

Page. 
*Gore's  Heathcot  146 

Buffum  

..139 
..132 

•Harvard... 
Hazel                                       147 

..139 

Henri  Quatre                          147 

*Calebasse  Bosc  

..139 

._  Van  Mons                   147 

140 

Ick  worth                                  162 

Marianne  

..140 
..132 

Jalousie  deFontenay  Vendee  147 
Jean  de  Witt                          162 

».  Vasse  

..140 

Josephine  162 

*Capiaumont  

..140 
..140 

Muhenne  133 
Jutte  or  Buist                        148 

Cardinale  

..159 

..160 

..141 

Lewis        ,                   .           102 

160 

Lodire                                       148 

..160 

L'Oken  d'Hiver                     163 

..141 

141 

i    U'&>     onne         vrai        8"i4a 

..141 

•Lowell                                  "*163 

*Cross               

..168 

Madotte                                   148 

.141 

Marie  Louise  Delcour           149 

..141 

Moccas                        .  .           149 

..142 

Monarch                                  163 

..132 

*Marie  Louise  ....            ....  148 

..142 

•Napoleon  149 

..142 

Naumkeag  .     .                      149 

Van  Mons 

..142 

Ne  Plus  Meuris                      163 

143 

*Dix           

..142 

..142 

Parmentier  150 

..160 

*Passans  du  Portugal               133 

143 

•Passe  Colmar                          164 

..143 

Pengethly  164 

144 

Duquesne  d'Ete  

..132 

Pitfour:  150 

..144 

161 

Prince's  St    Germain           .151 

Figue  de  Naples  

..144 
144 

Poire  d'Ananas  150 

de  Bouloo-ne                 164 

Van  Mong 

144 

t  orrne  ae      e  i 

144 

144 

de  Mons                      .150 

*r°S^er  •"  "  H  '  '  w  '  "i*  *  *  HP 

145 

Neill                              151 

..145 

Pope's  Quaker  151 

161 

Reine  des  Poires  151 

lrarnons_  

..145 

Riche  d'Epouille  152 

„ 

..145 

Rouselench  165 

Gloria 

.  161 

Sabine  d'Ete  1  33 

161 

Sageret            1  65 

Irioux      orceau..... 

133 

•Saint  Ghislain  152 

•Golden  Beurre  of  Bilboa. 

..145 

Saint  Michel  Archangel  ...  152 

442 


INDEX. 


Page. 
"Seckel                     ."7.  .152 

Page. 
"Corse's  Nota  Bene  220 

Seigneur  d'Et6                       133 

Cruger's  Scarlet  Seedling..  220 

Serrurier  d'Automne  152 

Shobden  Count  153 
Souverain  d'Hiver  .1.65 
Striped  Bon  Chretien  153 

"Dana's  Yellow  Gage  220 

"Diamond  Plum  220 

"Diapree  Rouge                        220 

Dictator  221 

"Domine  Dull               .  .         221 

"Surpasse  Marie  Louise  153 
Sylvange  Verte.   See  BeurreDiel. 

Downton  Imperatrice  221 

Drap  d'Or  221 

Tillington  154 

Dwarf  Texas  230 

Triomphe  de  Louvaine  .  .  .  .  154 
"Urbamste                    .       ...154 

Early  Monsieur  222 

Early  Yellow                       .   222 

Vallee  Tranche  134 
"Van  Mons  Leon  le  Clerc  .  .  .165 
Verlaine  155 
Vicomte  de  Spoelberch  165 
"Washington  155 

"Elfrey  222 

"German  Prune  222 

Goliah             .  .       .               292 

"Green  Gage  222 

Gros  Damas  Rouge  Tardif.  .223 

Whitefield            155 

Wilhelmina                    .         166 

"Italian  Damask                       223 

Wilkinson  155 

"Jenkin's  Imperial                .  223 

•Williams  Early           .           155 

"Kirke's  Plum                          223 

•Williams  Bon  Chretien....  155 
"Winter  Crassanne  166 

"Knight's  Large  Green  Dry- 
ing               .  .      .  .     224 

Large  Sweet  Damson  224 
Lombard  224 

CLASS  III. 
Notes  on  over  75  other  new  va- 
rieties of  Pears. 
Persimmon  295 

Monsieur  224 

"Orleans  225 

"Pond's  Purple              .           225 

Pickle  of  the  Walnut  318 
of  the  Butternut  319 
of  the  Olive  330 

Precoce  de  Tours             .     225 

"Prince's  Imperial  Gage  225 
Red  Gage  226 

Magnum  Bonum  226 
Perdrigon  226 

PLUM. 
Its  History  and  Uses  216 

*  Queen  Mother  226 

"Reine  Claude  Violette  226 
Rivers's  Early                        227 

Its  Cultivation  &c  .        ...  230 

Apricot  Plum  217 

"Royal  Hative  227 

Banker's  Gage  217 

Royale  227 

"Bingham           218 

"Royale  de  Tours                    227 

Bleecker's  Gage  218 

"Saint  Catharine.             .       228 

Blue  Gage  218 

Martin's  Quetsche...  228 

"Blue  Holland  ....  218 

*Semiana  228 

"Brevoort's  Purple  Bolmer.,218 
"Bruyn  Gage  219 

Sloe.        .....                 230 

"Caledonian  219 

"Smith's  Orleans                      229 

"Coe's  Golden  Drop  21  9 
Col.  Wetherell  219 

Surpasse  Monsieur  .             ,229 

Virginale  229 

Cooper's  Plum  219 

"Washington  ...                 .  .  .229 

INDEX. 


443 


Page 

White  Magnum  Bonum 229 

White  Perdrigon 229 

"Wilmot'sNew  Early  Orleans  229 

Propagation 36 

Pruning 45,  51,  204,  205 

Quenouilles 48, 171, 172 

QUINCE. 

Its  History  and  Uses 174 

Its  Cultivation 176 

Chinese 176 

Japan 175 

Oblong  or  Pear 175 

Orange 175 

Portugal 175 

Other  varieties 175 

RASPBERRY. 
Its  Description  and  Uses. .  .293 

Its  Cultivation 294 

"Red  Antwerp 293 

"White  Antwerp 293 

"Barnet 294 

"Double  Bearing 294 

Tranconia 294 

Other  varieties  described. .  .294 

Salal  Berry 317 

Select  List  of  Fruits 446 

Shagbark 321 

Slugworm 55 

Southern  Fruits 323 

Shepardia 317 

Spur  Pruning 46,  271 

Silk, and  the  Agricultural  Re- 
sources of  America,(App.)  401 

STRAWBERRY. 
Its  Description  and  Uses. .  .296 
Its  Cultivation 304 

VARIETIES. 

Red  Alpine 297 

White  Alpine 297 

"Bath  Scarlet 298 

"Bishop's  Strawberry 298 


Black  Prince 298 

Black  Roseberry 302 

Downton 297 

Duke  of  Kent's  Scarlet 302 

Elton  Seedling 299 

Green  Strawberries,  vari's.. 300 
Grove  End  Scarlet 302 

"Hovey's  Seedling 299 

Keen's  Seedling 299 

Large  Flat  Hautbois 301 

"Methven  Scarlet 302 

Mulberry 299 

Old  Pine,  or  Carolina 300 

"Old  Scarlet 302 

Prolific  Hautbois 301 

Roseberry 303 

Swainson's 304 

Sweet  Cone 298 

Turner's  Late  Pine 300 

Wilmot's  Superb 300 

"Red  Wood 297 

White  Wood 297 

List  of  other  varieties 303 

Tea,  see  Index  to  Appendix  339 

Its  Imitation 287 

Thermometer 422 

Thermostat 423 

Transplanting 35 

Vinegar 114 

VEGETABLES 356 

Index  to  do 443 

Wine  of  Quinces 175 

of  Cherries 231 

of  Mulberries 242 

of  Currants 286 

of  Elderberries 315 

of  Ginger 360 

of  Gooseberries 289 

of  Grape  Vine.  .245,  281 

of  Orange 344 

of  Pine  Apple 346 

of  Peach 179 

of  Raspberries 293 

of  Rhubarb 375 

of  Strawberries 296 


444 


INDEX  TO  SOUTHERN   FRUITS 


Page. 

Akee  Tree 348 

Alligator  Pear 349 

Anchovy  Pear 349 

Araucanian  Pine 349 

Banana 348 

Bread   Fruit 349 

Cacao 350 

Carob 334 

Cashew  Nut 350 

Citron 344 

Coffee,  uses,  preparation,&c.351 

Cocoa  Nut 352 

Custard  Apple,  Varieties ...  334 

Durion 352 

Euphoria  Longana 334 

FIG. 

Its  History,  Uses 323 

Cultivation 323,  327 

VARIETIES. 

Angelique 324 

Common  Blue 324 

Large  Blue 324 

Bordeaux 424 

Brunswick 325 

Figue  Blanche  Ronde 324 

Black  Genoa 325 

Purple  Genoa 325 

White  Genoa 325 

Black  Ischia 325 

Brown  Ischia 325 

Green  Ischia 325 

Yellow  Ischia 325 

Black  Italian 325 

Brown  Italian 326 

Long  Brown  Naples 326 

Malta 326 

Marseilles 326 

Murrey 326 

Nerii 326 

Brown  Turkey 326 

Violette 326 

Small  Early  White 326 

Granadilla,  Varieties,  &c..  .335 
Guava,  Varieties,  &c 336 


Page. 

Jujube 336 

Lemon 345 

Lime 345 

Loquat 336 

Lucuma 337 

Madi 337 

Mammea 353 

Mango  Tree 353 

Mangostan 353 

Oleaster 337 

OLIVE. 

Its  History  and  Uses 329 

Cultivation 333 

Varieties  described 331 

ORANGE. 
Its  History  and  Uses.. 341,  344 

Cultivation 342,  345 

Blood,  or  Red  Malta  Orange  343 
Common  Sweet  Orange . . .  343 

Mandarin  Orange 343 

Seville  Orange 343 

Palm,  or  Date 354 

PINE  APPLE. 

Its  History  and  Uses 346 

Cultivation 247 

Varieties  described 347 

Pinus  Pinea 337 

Pistachia 337 

Plantain,  its  Description  and 

Uses 348 

Prickly  Pear,  Varieties,  &c.  337 
Pomegranate,  Varieties,  &c.  338 

Rose  Apple 354 

Shaddock 345 

Tamarind 354 

Tchee-tse 341 

Tea,  its  cultivation, uses,  &c.  339 

Triphasia 355 

Tuna 341 

Varronia  Plum 355 


445 


INDEX    TO     APPENDIX 


VEGETABLES. 


Preparation  of  the  Soil. 

Page. 
356 

Mangel  Wurtzel  

Page. 
358 

Hot-Beds,  &c  

356 

373 

373 

357 

Marigold 

373 

358 

364 

373 

364 

Okra  

374 

Ba?u  ?!;;.:.: 

370 

.     360 

Bean              . 

.     364 

361 

Beet 

358 

Parsley 

374 

Bitter  Root  

359 

361 

Bread  Root  

359 

Peas   

368 

365 

.361 

365 

374 

366 

....361 

Cabbage  .  . 

..  366 

368 

359 

Radish 

374 

359 

374 

....366 

Rape  

....375 

....359 
367 

Rhubarb,  Varieties  .  .  . 
Rocambole 

....375 
.362 

Celery 

371 

363 

Chervil  

371 

gage  

376 

371 

Salsafy  

362 

371 

Salsilfa         

....  362 

Cowich  

360 

Savory       

....  376 

Cress     .           

371 

...  369 

371 

Dandelio^  

367 

Sea-Kale 

369 

Effff  Plant.  .  . 

367 

376 

Endive  .        . 

372 

Shallots         ......... 

..362 

Fennel 

372 

Skirret                

362 

Florida  Coffee  .  .  . 

372 

369 

Garlic  

..372 

370 

360 

Sweet  Potatoes  

363 

Hibiscus 

367 

Swiss   Chard         ..   . 

.  .370 

Horseradish  

....372 
367 

Taro  

....363 
376 

Italian  Corn  Salad  
Kale  . 

....372 

368 

Tomato  

....377 
363 

Leek 

360 

363 

Lettuce 

373 

....363 

Lin-kio  .  .  . 

...360 

Yam  

....364 

446 


ORNAMENTAL  TREES. 


Page. 
Arrangement  of  Ornamen- 
tal Trees,  &c  377,378 
Abele                              .    ...  378 

Page. 
Currant  Missouri                  387 

Acacia,  Purple  Flowering..  382 
Rose                           386 

Daphne  Mezereon,  Red  390 
White     390 

Ailanthus,or  Tree  of  Heaven  378 
Almond,     Large    Double 
Flowering  211 

Diervilla,  Yellow  390 

Dirca  Palustris               .         387 

Almond,    Dwarf    Double 
Flowering                           211 

Dogwood,  Bloody  387 

,  White  Flowering  388 
Elm   American  380 

Alnus  Cordifolia  383 

Althea  Frutex,  Varieties...  387 
Apple,    Chinese,    Double 
Flowering  86 
Apple,  Red  Siberian  Crab.  .  .83 
,  Yellow  Siberian  Crab.  83 
Aristolochia   Sipho  393 

,  American  Red  380 

,  Cork  Bark  380 

,  Scotch.  380 
,  Ulmus  Effusa  380 

Flowers  394 

Franklinia.   ...             .       .384 

Ash           .                         ..378 

Glycine  Frutescens               392 

Chinese                            383 

Chinese                    39° 

Curled-Leaved  383 

Halesia  388 

Hawthorn,  many  varieties.  .388 
Hercules's  Club  384 

Mountain  316,  383 

Weeping         .         ....  383 

Hemlock     .  .         380 

Azalea                                      387 

Beech                                       379 

Purple  Leaved            383 

Bignonia  Radicans  394 

!  Ri;'S  Tartarean.'  ^7.388 
White  do    or  Cau 

di  flora                                   394 

Early  Bclgic             395 

-•  •—  Siberian              ....391 

Button'  Wood                          379 

Cabbage  Tree                         383 

Caly  can  thus                     ....  387 

Twining  ....         .             395 

Chinese  White 
and  Yellow                         387 

,   Scarlet    Monthly 

Camellia                               .  390 

Carica  Papaya  383 

,  Orange,  or  Pubes- 
cent    396 

Camphor                 379 

Catalpas                                   379 

Japan  395 

Cedar  Red                              383 

'  White                           380 

Cherry,  Doubie  Flowering  .222 

•   Etruscan                    396 

Horse  Chestnut/White  Flow- 
ering         379 

7  Weeping                   380 

C  lii<  man  thus,  Snow  Drop..  384 
Colutea,  two  Varieties  387 
Corchorus                               390 

Horse  Chestnut,  variegated- 
leaved                                  379 

Horse  Chestnut,Dwarf  Flow- 
ering, and  other  varieties  .  388 

Currant.  Indian  387 

INI 

Page. 
Indigo  Shrub  388 

>EX.                               447 

Page. 

Ivy,  Evergreen,  or  Giant.  .  .394 

Pride  of  India                     ..386 

Prim    or  Privet                      388 

Judas  Tree  .   .           384 

Chinese                         388 

Juniper  Swedish                    386 

,  Variegated-  Leaved.  .  .388 

Kentucky  Coffee  384 

Laburnum,  three  varieties..  384 
Larch   American  ....           .380 

Rhododendron  Maximum..  390 

Ponticum      390 

,  Scotch,  or  Alpine  .  .  .380 
Lilac,  White  and  Purple  .  .  .388 
,  Josikoea,  and  others.  .389 
,  Persian,  two  varieties  389 
,  Chinese  Cut-  Leaved.  389 
Lime,  or  Linden,  three  var.  380 
Locust         381 

Rose  393 

.China,  or  Monthly  ,var.  393 
Roses  Climbing                     394 

St  John's  Wort  390 

Silver  Fir  ...382 

Hemlock             .    .                 380 

Norway  Spruce  Fir                382 

Honey    Locust,  or  Three- 
Thorned  Acacia.   ..        .  381 

Shepardia  317 

Snow  Ball,  or  Guelder  Rose  390 
Snowberry    ...           393 

Magnolia,  Blue  Flowering.  .381 
Chandelier             381 

Sophora  Japan                       390 

,  Chinese  Purple..  384 
Cordata                  384 

Spireea  Bella                          390 

-  Guelder  Rose           390 

7  Splendid            &  381 

'Siberian          &         5J90 

7  Tripetala                381 

Strawberry  Tree  390 

Maple  Ash-Leaved  ..       ..385 

Syringa,  European  Fragrant  390 

Scarlet                        381 

Flowering                            390 

Mountain  Laurel  389 

,  Variegated-  Leaved.  390 

'  Striped  Leaved    382 

Mulberry,  Chinese  .  .  .  .385,  410 
....        Japan  Paper  385  110 

Tulip  Tree       *                     382 

Tupelo  Tree                            386 

Osage  Orange  385 

Venetian  Sumach  386 

Palmetto  Royal        .          .     389 

Virgin's  Bower  395 

PsBonia  Tree            .           .  39(9£ 

Wild  Orange  386 

Peach,  Double  Flowering..  198 
Pine    White                           381 

Willow  Black                        386 

Golden                     387 

,  Pinus  Lambertiana  ..381 
,  Elastic,  and  others..  .381 
Pinus  Cembro  385 

)  Ring  386 

Weeping                    383 

!  Weepine'  Napoleon  383 

448 

NOTES   ON   THE   AGRICULTURAL  RESOURCES 
OF  AMERICA,  ON  SILK,  ETC. 

Chapter.  Page. 

I.  Commerce  of  Silk,  its  Antiquity 401 

II.  History  of  the  Silk- Worm 406 

III.  Varieties  of  Silk-Worms 408 

IV.  Mulberry  410 

V.  Varieties 411 

VI.  Substitutes  for  the  Mulberry 413 

VII.  Soil,  Situation,  Climate,  &c 413 

VIII.  Climate,  Habits,  and  Management  of  Silk- Worms 416 

IX.  Profits  of  the  Silk  Culture  in  France  and  Italy 418 

X.  System  of  M.  Camille  Beauvais 420 

XI.  M.  D' Arcet's  System  of  Ventilation 421 

XII.  System  of  the  Misses  Reina,  of  Come,  in  Lombardy 425 

Progress  and  System  pursued  in  America 427 


SELECT  LIST  OF  FRUITS. 

The  select  list  of  fruits  which  are  particularly  recommended  for  a 
moderate  collection,  have  been  designated  by  a  star  throughout  this 
work,  and  also  throughout  the  Index,  all  these  having  been  satis- 
factorily proved ;  but,  as  a  considerable  proportion  of  the  highest 
character  are  new,  and  of  recent  introduction  to  our  climate,  or  not 
having  been,  as  yet,  satisfactorily  proved,  and  are  therefore  excluded, 
it  must  be  evident  that  this  list  will,  from  time  to  time,  require  a 


revision. 


449 


SELECT  LIST  OF   FRUITS. 

The  following  select  list  of  fruits  is  recommended  as  a  very 
moderate  selection,  for  a  small  garden,  of  the  kinds  best  known 
in  this  day.  The  list  of  all  winter  fruits  should  be  increased  by 
additions  to  those  named,  or  of  other  kinds.  The  numbers  refer 
to  corresponding  numbers  in  the  body  of  the  work. 


APPLES.    Nos.  3,  4,  8,  9,  10,  11,  18,  22,  30,  33,  35,  38,  39,  41, 

42,  49,  53,  56,  59,  62,  67,  74,  85,  86,  90,  92, 101,  105. 
PEARS.    Nos.  3,  7,  13,  15,  22,  26,  33,  39,  41,  46,  69,  70,  77,  86, 

95,  96,  101,  110,  112,  115,  130,  132,  136,  137,  148,  152, 

158,  162,  166,  170,  181,  189. 
PEACHES.    Nos.  4,  7,  8,  9,  11,  12,  18,  20,  21,22,  25,  31,  34,  35, 

36,  45,  47,  48,  50,  51,  53,  62,  68,  74,  75. 
NECTARINES.     Nos.  2,  3,  6,  7,  9,  13. 
APRICOTS.     Nos.  5,  9,  10,  13,  18,  20. 
PLUMS.    Nos.  3,  7,  8,  11,  14,  17,  18,  19,  24,  27,  30,  32,  33,  34, 

35,  36,  39,  46,  51,  53,  60,  61. 

CHERRIES.    Nos.  1,  2,  5,  9,  11,  13,  14,  16,  17,  24,  26,  27. 
MULBERRIES.    English  Black,  and  American  Red ;  the  last  is 

best  and  hardiest. 
GRAPES.     For  the  Northern  States,  Nos.  1,  2,  19,  24,  39,  48,  50. 

For  cities,  for  vineries,  or  for  the  South,  add,  also,  Nos.  8, 

11,  13,  17,  23,  52,  53,  55. 
CURRANTS.     Nos.  1,  5,  6. 

RASPBERRIES.    Nos.  2,  3, 12.    Add,  also,  the  American  White. 
STRAWBERRIES.     Nos.  5,  9,  13,  24,  25. 
38* 


ADVERTISEMENT. 


FRUIT  TREES,  ORNAMENTAL  TREES,  SHRUBS,  &c., 


WILLIAM    KKMIICK,    IN    NEWTON,    MASS., 

A    MILE    FROM    THE    GREAT    WX8TERN    RAILROAD. 

A  most  extensive  assortment  of  FRUIT  TREES,  SHRUBS,  GRAPE 
VINES,  &c. ;  selections  from  the  original  or  first-rate  sources,  and 
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ORNAMENTAL  TREES,  SHRUBS,  ROSES,  AND  HERBACEOUS  FLOW- 
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kinds. 

Trees  and  plants,  when  so  ordered,  will  be  carefully  selected  and 
labelled,  and  securely  packed  in  mats  and  moss,  for  all  distant  places, 
and  duly  forwarded  from  Boston  by  land  or  sea.  All  distant  orders 
to  be  accompanied  either  by  cash,  or  by  a  draft  on  any  eastern  city. 

Catalogues  sent,  gratis,  to  all  who  apply.  Address,  by  mail, 
'*  JVetcton,  near  Boston," 

WILLIAM   KENRICK. 


UCSB  LIBRARY 

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